Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5539
Title: Valorization of wheat bran for the production of polygalacturonase in SSF of Aspergillus sojae
Authors: Demir, Hande
Tarı, Canan
Tarı, Canan
Izmir Institute of Technology. Food Engineering
Keywords: Aspergillus sojae
By-product valorization
Polygalacturonase
Solid-state fermentation
Wheat bran
Issue Date: Mar-2014
Publisher: Elsevier Ltd.
Source: Demir, H., and Tarı, C. (2014). Valorization of wheat bran for the production of polygalacturonase in SSF of Aspergillus sojae. Industrial Crops and Products, 54, 302-309. doi:10.1016/j.indcrop.2014.01.025
Abstract: Wheat bran, among various agro industrial by products, screened for the production of polygalacturonase (PG) in solid-state fermentation of Aspergillus sojae mutant strain, was found to be the most suitable substrate without the addition of any nutritive or inducing supplement. It was further characterized for its physicochemical composition and particle size distribution. The process conditions that favored the PG production using this substrate were determined as; 107 spore/g substrate inoculum concentration, 4 days of fermentation, 37°C of incubation temperature, 62% initial moisture content, water as the moistening agent, 100-250μm particle size of wheat bran, 3 times/day agitation and spore solution as the inoculum type which resulted into maximum PG activity of 535.4U/g substrate. Overall, this optimization process resulted in 7.3 and 3.9 fold of significant enhancement in the PG activity and productivity, respectively.
URI: https://doi.org/10.1016/j.indcrop.2014.01.025
http://hdl.handle.net/11147/5539
ISSN: 0926-6690
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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