Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/10717
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dc.contributor.authorHeerd, Doreen-
dc.contributor.authorYeğin, Sırma-
dc.contributor.authorTarı, Canan-
dc.contributor.authorFernandez Lahore, Marcelo-
dc.date.accessioned2021-01-24T18:47:37Z-
dc.date.available2021-01-24T18:47:37Z-
dc.date.issued2012-
dc.identifier.issn0960-3085-
dc.identifier.issn1744-3571-
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2011.08.003-
dc.identifier.urihttps://hdl.handle.net/10717-
dc.description.abstractA comparative evaluation of three Aspergillus species according to their pectinase production in solid-state fermentation was performed. Solid-state fermentation offers several potential advantages for enzyme production by fungal strains. Utilization of agricultural by-products as low-cost substrates for microbial enzyme production resulted in an economical and promising process. The pectinolytic enzyme activities of two Aspergillus sojae strains were compared to a known producer, Aspergillus niger IMI 91881, and to A. sojae ATCC 20235, which was re-classified as Aspergillus oryzae. Evaluation of polymethylgalacturonase and polygalacturonase activity was performed as well as exo- vs. endo-enzyme activity in the crude pectinase enzyme-complex of the mentioned strains. Furthermore, a plate diffusion assay was applied to determine the presence and action of proteases in the crude extracts. A. sojae ATCC 20235 with highest polymethylgalacturonase activity and highest polygalacturonase activity both exo- and endo-enzyme activity, is a promising candidate for industrial pectinase production, a group of enzymes with high commercial value, in solid-state fermentation processes. Beside the enzymatic assays a protein profile of each strain is given by SDS-PAGE electrophoresis and in addition species-specific zymograms for pectinolytic enzymes were observed, revealing the differences in protein pattern of the A. sojae strains to the re-classified A. oryzae. (C) 2011 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipFinancial support of Jacobs University Bremen gGmbH through the project PGSYS/ETB-2008-41 and Scientific and Technological Research Council of Turkey (TUBITAK) through the project 107O602 is gratefully acknowledged.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood and Bioproducts Processingen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAspergillus sojaeen_US
dc.subjectPectinaseen_US
dc.subjectPolygalacturonaseen_US
dc.subjectSolid-state fermentationen_US
dc.titlePectinase enzyme-complex production by Aspergillus spp. in solid-state fermentation: A comparative studyen_US
dc.typeArticleen_US
dc.institutionauthorTarı, Canan-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume90en_US
dc.identifier.issueC2en_US
dc.identifier.startpage102en_US
dc.identifier.endpage110en_US
dc.identifier.wosWOS:000303188100004en_US
dc.identifier.scopus2-s2.0-84859009522-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.fbp.2011.08.003-
dc.relation.doi10.1016/j.fbp.2011.08.003en_US
dc.coverage.doi10.1016/j.fbp.2011.08.003en_US
local.message.claim2022-06-07T13:18:06.199+0300|||rp02310|||submit_approve|||dc_contributor_author|||None*
dc.identifier.wosqualityQ2-
dc.identifier.scopusqualityQ1-
dc.identifier.wosqualityttpTop10%en_US
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.grantfulltextopen-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept03.08. Department of Food Engineering-
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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