Selection of Relevant Variables to the Enzyme Production on Red Grape Pomace by Solid-State Fermentation
Selection of Relevant Variables to the Enzyme Production on Red Grape Pomace by Solid-State Fermentation作者机构：Institute of Bioteehnology Engineering Faculty National University of San Juan San Juan 5400 Argentina Agricultural Experimental Station San Juan National Institute for Agricultural Technology San Juan 5427 Argentina
出 版 物：《Journal of Life Sciences》 (生命科学（英文版）)
年 卷 期：2012年第6卷第6期
页 面：608-614页
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 081703[工学-生物化工] 08[工学] 0817[工学-化学工程与技术] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 083203[工学-农产品加工及贮藏工程]
主 题：Solid-state fermentation enzyme production Aspergillus awamori red grape pomace
摘 要：With the aim of to valorise red grape pomace and to reduce its environmental impact, the production of enzymatic preparations appear as an interesting choice. Statistical experimental Plackett-Burman designs were applied for the selection of relevant medium components and culture conditions for cellulase, xylanase, polygalacturonase and tannase production by Aspergillus awamori, in solid-state fermentation on red grape pomace. Ten variables were tested： initial moisture content （IMC）, particle size （PS）, temperature, initial pH, time of cultivation, mixing （Mx）, and additions of： fructose, tannic acid, sodium phosphate, and ammonium sulphate （ASA）. Results indicate that the production of each enzyme was affected in a distinct way by the different variables. Also, for each of the enzyme activities considered, IMC must be carefully controlled, and optimized above 65%; PS and Mx, must not be taken into account and ASA must be discarded. The other variables studied, must be selected according to the enzyme activity that will be favored.
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