Prickly palm cactus husk as a raw material for production of ligninolytic enzymes by Aspergillus niger

• Published in: Food science and biotechnology Vol. 25; no. 1; pp. 205 - 211
• Main Authors: dos Santos, Tamires Carvalho, dos Santos Reis, Nadabe, Silva, Tatielle Pereira, Pereira Machado, Fabiano de Paula, Ferereira Bonomo, Renata Cristina, Franco, Marcelo
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.02.2016; 한국식품과학회
• Subjects: Aspergillus niger; Chemistry; Chemistry and Materials Science; Food Science; Nutrition; 식품과학; fermentation; biotransformation; statistical; optimisation; semi-arid
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-016-0031-9

Prickly palm cactus husk was used as a solid-state fermentation support-substrate for production of the ligninolytic enzymes laccase, peroxide manganese, and lignin peroxidase by Aspergillus niger . Effects of water activity, temperature, and fermentation time on enzymatic production were evaluated using a central composite rotatable design. Response surface methodology revealed that maximum enzyme production was achieved at 73.38 h of fermentation, a water activity of 0.87 A w , at 28.74°C for laccase, at 65.33 h, 0.89 A w , and 28.96°C for lignin peroxidase, and at 70.44 h, 0.91 A w , and 28.84°C for manganese peroxidase. Optimized enzyme production was 9,023.67 UI/L for laccase, 2,234.75 UI/L for lignin peroxidase, and 8,534.81 UI/L for manganese peroxidase. Thermostability and pH stability were observed for all enzymes. Enzymatic deactivation kinetic experiments indicated that enzymes remained active after freezing of crude extracts.