Exo-polygalacturonase production by Penicillium roqueforti on pumpkin oil cake in solid state fermentation
2007
Pericin, D.M., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Madjarev, S.Z., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Radulovic, Lj.M., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Skrinjar, M.M., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
In the present work we studied the kinetics of exo-polygalacturonase (Exo-p) formation in the solid state fermentation (SSF) using media of pumpkin oil cake (PuOC) either alone or in combined with wheat bran (WB) and effect of different initial moisture levels on the enzyme production by Penicillium roqueforti. From the results, it may be concluded that P. roqueforti can be successfully cultured in PuOC to produce Exo-p. Maximum activity was reached 5th day from the beginning of the fermentation, which was followed with maximum values of the soluble protein, reduced sugars and pH. The control of moisture content is an important parameter in solid fermentation. The production of polygalacturonase was influenced by the initial moisture of substrate, and it was the highest at 44.44% moisture. The addition of WB as carbon source was found to have a significant influence on the enzyme yields. Exo-p activities were the highest with initial water activity of 0.932 and PuOC supplementation with WB (1:1).
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