Utilisation of whole wheat flour for the production of extracellular pectinases by some fungal strains

• Published in: Process biochemistry (1991) Vol. 37; no. 5; pp. 497 - 503
• Main Authors: Blandino, A, Dravillas, K, Cantero, D, Pandiella, S.S, Webb, C
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 20.12.2001
• Subjects: Aspergillus awamori; Cereal raw material; Pectinases; Rhizopus stolonifer; Submerged culture; Whole wheat flour; Pectinases; Cereal raw material; Submerged culture; Rhizopus stolonifer; Aspergillus awamori; Whole wheat flour
• ISSN: 1359-5113; 1873-3298
• DOI: 10.1016/S0032-9592(01)00241-2

The possibility of producing pectinases by Rhizopus stolonifer and Aspergillus awamori, using cereal raw materials as substrate, was investigated. The whole wheat flour acted as a good nutrient source for the cultivation of the microorganisms and exo- and endo-polygalacturonases (PG) were produced in submerged culture. In this respect, it was possible to obtain polygalacturonase activities at an acceptable yield, in comparison with a typical defined medium described in the literature for pectinase production. The synthesis of both enzymes occurred in both strains in the absence of pectin, demonstrating the constitutive nature of these enzymes; nevertheless, production was increased by the addition of a small amount of pectin to the flour.