Open AccessProduction of xylanolytic enzymes by Aspergillus tamarii in solid state fermentation
Author(s) -
Ferreira Gisélia,
Boer Cinthia G,
Peralta Rosane M
Publication year - 1999
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1999.tb13522.x
Subject(s) - bagasse , xylanase , bran , solid state fermentation , food science , fermentation , chemistry , protease , aspergillus oryzae , xylan , proteolytic enzymes , sugar , enzyme , biochemistry , microbiology and biotechnology , biology , raw material , organic chemistry
Three agricultural wastes were evaluated for xylanolytic enzymes production by Aspergillus tamarii in solid state fermentation. A high production of xylanase and β‐xylosidase was obtained in all waste materials. A high proteolytic activity was co‐produced in wheat bran cultures, while a low proteolytic activity was detected in corn cob and sugar cane bagasse cultures. Optimal initial moisture contents for xylanolytic enzyme production were 86%, 80% and 75%, respectively to wheat bran, corn cob and sugar cane bagasse cultures. The addition of xylan or β‐methyl‐xyloside in the cultures increased considerably the production of both xylanase and β‐xylosidase without increasing the production of protease. Neither heating, alkali nor hydrogen peroxide treatment of the milled substrate caused further improvement in enzyme production.