324
with the basic nutrient medium was 750.37 U mL
−1
. After optimization, xylanase
activity attained 996.3 U mL
−1
, which was 33% higher than the activity obtained
with the basic medium. The nutrient medium optimized was composed (in g L
−1
) by
(NH4)2HPO4 2.6, urea 0.9, corn cobs 24, wheat bran 14.6 and malt sprout 6.
Paddy husk was used as support to optimize xylanase production by SSF using
Bacillus pumilus. The medium contained 200 g of paddy husk with 800 mL of liquid fermentation medium (20 g L
−1
of xylan; 2 g L
−1
of peptone; 2.5 g L
−1
of yeast
extract and mineral solution at pH 9.0). The highest xylanase activity of 142 U
gdm
−1
was obtained after 6 days of fermentation at 30 °C. The xylanase activity was
highest (147.3 U gdm
−1
) with a 2:9 ratio of paddy husk and liquid fermentation
medium on the sixth day at 40 °C achieving 177.5 U gdm
−1
(Kapilan and Arasaratnam
2011). In another study Bocchini et al. (2005)used Bacillus circulans D1 under
Submerged Fermentation containing mineral medium and hydrolysated of bagasse
with initial sugar concentration of 2.5 g L
−1
, agitation of 200 rpm, incubated at
45 °C. The authors achieved 8.4 U mL
−1
of xylanase in 24 h of cultivation.
A mutant Pseudomonas sp. WLUN024 grown on xylosidic materials, such as
hemicellulose, xylan, xylose, and wheat bran was used for xylanase production by
Xu et al. (2005). Batch fermentations were carried out on a rotary shaker at 220 rpm,
37 °C for 24 h. After optimization the maximum activity of xylanase reached
1245 U mL
−1
. The optimized medium consisted of 70 g wheat bran, 8 g (NH 4 ) 2 SO 4
and 4 g L
−1
K 2 HPO 4 and initial pH adjusted to 8.5 before autoclaving.
Meshram et al. (2008) produced xylanase by Submerged Fermentation using
Penicillium janthinellum NCIM in 50 mL of Mandels–Weber medium, sugarcane
bagasse and beef extract, incubated at 28–30 °C at 180 rpm. The best parameters
observed were: carbon source 1.63%, nitrogen source 0.16%, pH 4.1, and inoculum
5.5%, achieving a maximum xylanase activity of 28.98 U mL
−1
. In addition to this
Antoine et al. (2010) tested five agro-industrial wastes (soya oil cake, soya meal,
wheat bran, whole wheat bran, and pulp beet) for xylanase production. The fungus,
Penicillium canescens was investigated in SSF. A xylanase production level of
18,895 U g
−1
in Erlenmeyer flasks and 9300 U g
−1
in plastic bags were reached after
7 days of incubation with 5 g of soya oil cake crushed (5 mm particle size) supplemented with 20 mL of distilled water, 3% of casein peptone, 4% Na 2 HPO 4 2H 2 O at
30 °C and 80% of initial moisture.
Pectinases
Many bacteria, fungi and higher plants are known to produce pectinolytic enzyme
called pectinase, that breakdown pectin, a polysaccharide substrate that is found in
the cell wall of plants. Microbial pectinases account for 25% of the global food
enzymes sales (Singh et al. 1999). Almost all the commercial preparations of pectinases are produced from fungal sources. Aspergillus niger is the most commonly
used fungal species for industrial production of pectinolytic enzymes (Jayani
et al. 2005).
S. Farooq et al.
with the basic nutrient medium was 750.37 U mL
−1
. After optimization, xylanase
activity attained 996.3 U mL
−1
, which was 33% higher than the activity obtained
with the basic medium. The nutrient medium optimized was composed (in g L
−1
) by
(NH4)2HPO4 2.6, urea 0.9, corn cobs 24, wheat bran 14.6 and malt sprout 6.
Paddy husk was used as support to optimize xylanase production by SSF using
Bacillus pumilus. The medium contained 200 g of paddy husk with 800 mL of liquid fermentation medium (20 g L
−1
of xylan; 2 g L
−1
of peptone; 2.5 g L
−1
of yeast
extract and mineral solution at pH 9.0). The highest xylanase activity of 142 U
gdm
−1
was obtained after 6 days of fermentation at 30 °C. The xylanase activity was
highest (147.3 U gdm
−1
) with a 2:9 ratio of paddy husk and liquid fermentation
medium on the sixth day at 40 °C achieving 177.5 U gdm
−1
(Kapilan and Arasaratnam
2011). In another study Bocchini et al. (2005)used Bacillus circulans D1 under
Submerged Fermentation containing mineral medium and hydrolysated of bagasse
with initial sugar concentration of 2.5 g L
−1
, agitation of 200 rpm, incubated at
45 °C. The authors achieved 8.4 U mL
−1
of xylanase in 24 h of cultivation.
A mutant Pseudomonas sp. WLUN024 grown on xylosidic materials, such as
hemicellulose, xylan, xylose, and wheat bran was used for xylanase production by
Xu et al. (2005). Batch fermentations were carried out on a rotary shaker at 220 rpm,
37 °C for 24 h. After optimization the maximum activity of xylanase reached
1245 U mL
−1
. The optimized medium consisted of 70 g wheat bran, 8 g (NH 4 ) 2 SO 4
and 4 g L
−1
K 2 HPO 4 and initial pH adjusted to 8.5 before autoclaving.
Meshram et al. (2008) produced xylanase by Submerged Fermentation using
Penicillium janthinellum NCIM in 50 mL of Mandels–Weber medium, sugarcane
bagasse and beef extract, incubated at 28–30 °C at 180 rpm. The best parameters
observed were: carbon source 1.63%, nitrogen source 0.16%, pH 4.1, and inoculum
5.5%, achieving a maximum xylanase activity of 28.98 U mL
−1
. In addition to this
Antoine et al. (2010) tested five agro-industrial wastes (soya oil cake, soya meal,
wheat bran, whole wheat bran, and pulp beet) for xylanase production. The fungus,
Penicillium canescens was investigated in SSF. A xylanase production level of
18,895 U g
−1
in Erlenmeyer flasks and 9300 U g
−1
in plastic bags were reached after
7 days of incubation with 5 g of soya oil cake crushed (5 mm particle size) supplemented with 20 mL of distilled water, 3% of casein peptone, 4% Na 2 HPO 4 2H 2 O at
30 °C and 80% of initial moisture.
Pectinases
Many bacteria, fungi and higher plants are known to produce pectinolytic enzyme
called pectinase, that breakdown pectin, a polysaccharide substrate that is found in
the cell wall of plants. Microbial pectinases account for 25% of the global food
enzymes sales (Singh et al. 1999). Almost all the commercial preparations of pectinases are produced from fungal sources. Aspergillus niger is the most commonly
used fungal species for industrial production of pectinolytic enzymes (Jayani
et al. 2005).
S. Farooq et al.