Some factors affecting pectinase production from apple pomace in solid-state cultures

• Published in: Biological wastes Vol. 24; no. 2; pp. 147 - 157
• Main Authors: Hours, R.A., Voget, C.E., Ertola, R.J.
• Format: Journal Article
• Language: English
• Published: Barking Elsevier B.V 1988; Elsevier
• Subjects: apple pomace; Biological and medical sciences; Biotechnology; crop residues; culture media; culture techniques; enzyme activators; enzyme activity; fermentation; Food processing; Fundamental and applied biological sciences. Psychology; heat processing; Industrial applications and implications. Economical aspects; inoculum; organic nitrogen compounds; polygalacturonase; Argentina; Culture medium; Enzyme; Aspergillus foetidus; Environmental factor; Fermentation; Fruit juice; Optimization; Fungi; Clarifying; Industrial waste; Pectinolytic enzyme; Food industry; Production; Fungi Imperfecti; Thallophyta; Inoculum
• ISSN: 0269-7483
• DOI: 10.1016/0269-7483(88)90057-2

Some factors affecting pectinase production from apple pomace in solid-state culture (medium composition, inoculum size, temperature and type of apple pomace used) were investigated. To obtain high enzymatic activities, apple pomace requires the addition of an adequate level of organic nitrogen components like those present in peptone, yeast extract or corn-steep. Inoculum size is not critical and optimum temperature for the fermentation process is 30°C. In connection with apple-pomace quality, the sugar concentration is the most important parameter which controls pectinase yields. By using Granny Smith pomace mixtures, containing 4% of sugars, production as high as 1300 U g −1 was attained in 36 h of culture. Pectinase levels ranging from 1000 to 2000 U litre −1 of juice for 1 to 3 h were necessary to achieve clarification in three different apple juices.