Open AccessSolid‐state fermentation for the production of debittering enzyme naringinase using Aspergillus niger MTCC 1344
Author(s) -
Shanmugaprakash Mutuswamy,
Vinoth Kumar Vaidyanathan,
Hemalatha Manickavassham,
Melbia Vargese,
Karthik Pothiyappan
Publication year - 2011
Publication title -
engineering in life sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.547
H-Index - 57
eISSN - 1618-2863
pISSN - 1618-0240
DOI - 10.1002/elsc.201000128
Subject(s) - naringin , aspergillus niger , solid state fermentation , bran , food science , bagasse , fermentation , chemistry , reducing sugar , husk , substrate (aquarium) , sugar , cane , microbiology and biotechnology , biology , botany , raw material , chromatography , organic chemistry , ecology
Aspergillus niger produced high levels of naringinase using easily available, inexpensive industrial waste residues such as rice bran, wheat bran, sugar cane bagasse, citrus peel, and press mud in solid‐state fermentation (SSF). Among these, rice bran was found to be the best substrate. Naringinase production was highest after 96 h of incubation at 27°C and at a substrate‐to‐moisture ratio of 1:1 w/v. Supplementation of the medium with 10% naringin caused maximum induction. An inoculum age of 72 h and an inoculum level of 15% resulted in maximum production of naringinase. Enzyme production was stimulated by the addition of nutrients such as naringin and peptone. Thus, A. niger produced a very high level of naringinase within a short time in solid‐state fermentation using inexpensive agro‐residues, a level that is much higher than reported for any other microbes.