alexa Process Development to Recover Pectinases Produced by Solid-State Fermentation
ISSN: 2155-9821

Journal of Bioprocessing & Biotechniques
Open Access

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Research Article

Process Development to Recover Pectinases Produced by Solid-State Fermentation

Daniel E. Rodríguez Fernández1*, José A. Rodríguez León2, Julio C. de Carvalho1, Susan G. Karp1, José L. Parada2 and Carlos R. Soccol1
1Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, P.O. Box 19011, Zip Code 81.531-970, Curitiba, PR, Brazil
2Department of Biology Science, Positivo University, Prof. Pedro Viriato Parigot de Souza Street, 5300, Zip Code 81.280-330, Curitiba, PR, Brazil
Corresponding Author : Daniel E. Rodríguez-Fernández
Department of Bioprocess Engineering and Biotechnology
Federal University of Paraná, P.O. Box 19011
Zip Code 81.531-970, Curitiba, PR, Brazil
Tel: 55-41-3361-3191
Fax: 55- 41-3361-3674
E-mail: [email protected]
Received March 07, 2012; Accepted May 05, 2012; Published May 07, 2012
Citation: Rodríguez Fernández DE, Rodríguez León JA, de Carvalho JC, Karp SG, Parada JL, et al. (2012) Process Development to Recover Pectinases Produced by Solid-State Fermentation. J Bioprocess Biotechniq 2:121. doi: 10.4172/2155-9821.1000121
Copyright: © 2012 Rodríguez Fernández DE, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
 

Abstract

 Leaching, or solid-liquid extraction, is the first step that must be done in the recovery process of a metabolite produced by Solid State Fermentation (SSF). In this work, the leaching of a Polygalacturonase (PG) produced by a strain of Aspergillus niger by SSF of citrus dried pulp was performed. A fractionated factor design 24-1 was developed to establish the influences of five factors: solid-liquid ratio, temperature, pH, agitation and surfactant addition (Tween 80). Agitation and surfactant addition effects were confounded by second order effects according to the fractionated factor design. Results showed that pH and surfactant addition did not influence the recovery process. The leaching process was characterized through the corresponding kinetic parameters for PG and total protein recovery, corresponding to first order kinetics. In the case of PG leaching, the theoretical CS was 17993 U L-1 and the k was 0.107 min-1, and in the case of total protein extraction, values were 13159 mg L-1 and 0.177 min-1, respectively. The process was improved by using a system of six successive steps. The results showed that when a single step was performed the concentration obtained was 137 U g-1 (d.b.), while after successive extractions the PG extracted achieved a concentration of 537 Ug-1 (d.b.), improving the process by 74%.

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