| dc.creator | Martos, María A. | |
| dc.creator | Martínez Vázquez, Francisco | |
| dc.creator | Benassi, Fernando O. | |
| dc.creator | Hours, Roque Alberto | |
| dc.date | 2009-05 | |
| dc.date | 2014-07-03T21:40:05Z | |
| dc.identifier | http://sedici.unlp.edu.ar/handle/10915/37520 | |
| dc.identifier | http://www.scielo.br/pdf/babt/v52n3/v52n3a07.pdf | |
| dc.identifier | issn:1516-8913 | |
| dc.description | Response surface methodology was used for optimization of polygalacturonase (PG) and pectinesterase (PE) production in submerged fermentation by A.niger. A Central Composite Experimental Design was applied, consisting of 22 experiments, including eight central points. Variables studied were: fermentation time (24 to 120 h), pH (3.5 to 6.5) and initial concentration of pectin (5 to 20 g/l). Maximum PE production was 220 U/l, after 74 h of culture, in a medium containing 20 g/l of pectin (pH 6.5). The optimal conditions for PG production were pH: 4.1, 20 g/l of pectin and 94 h of fermentation with a maximum value of 1032 U/l. Under these conditions, the PE production was low (15 U/l). A liquid extract with high PG activity and low PE activity could be suitable to be used in food processing in order to reduce the production of methanol. | |
| dc.description | Facultad de Ciencias Exactas | |
| dc.format | application/pdf | |
| dc.format | 567-572 | |
| dc.language | en | |
| dc.rights | http://creativecommons.org/licenses/by-nc/3.0/ | |
| dc.rights | Creative Commons Attribution-NonCommercial 3.0 Unported (CC BY-NC 3.0) | |
| dc.subject | Ciencias Exactas | |
| dc.subject | Química | |
| dc.subject | Aspergillus Niger | |
| dc.subject | Citrus pectin | |
| dc.subject | pectinases | |
| dc.subject | Pectinesterase | |
| dc.subject | polygalacturonase | |
| dc.subject | response surface methodology | |
| dc.title | Production of pectinases by <i>A. niger</i>: Influence of fermentation conditions | |
| dc.type | Articulo | |
| dc.type | Articulo | |
