Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5670
Title: Evaluation of agro-industrial wastes, their state, and mixing ratio for maximum polygalacturonase and biomass production in submerged fermentation
Authors: Göğüş, Nihan
Evcan, Ezgi
Tarı, Canan
Cavalitto, Sebastian F.
Keywords: Apple pomace
Aspergillus sojae
Orange peel
Polygalacturonase
Industrial waste
Ammonium sulfate
Issue Date: Oct-2015
Publisher: Taylor and Francis Ltd.
Source: Göğüş, N., Evcan, E., Tarı, C., and Cavalitto, S. F. (2015). Evaluation of agro-industrial wastes, their state, and mixing ratio for maximum polygalacturonase and biomass production in submerged fermentation. Environmental Technology, 36(20), 2657-2667. doi:10.1080/09593330.2015.1042922
Abstract: The potential of important agro-industrial wastes, apple pomace (AP) and orange peel (OP) as C sources, was investigated in the maximization of polygalacturonase (PG), an industrially significant enzyme, using an industrially important microorganism Aspergillus sojae. Factors such as various hydrolysis forms of the C sources (hydrolysed-AP, non-hydrolysed-AP, hydrolysed-AP + OP, non-hydrolysed-AP + OP) and N sources (ammonium sulphate and urea), and incubation time (4, 6, and 8 days) were screened. It was observed that maximum PG activity was achieved at a combination of non-hydrolysed-AP + OP and ammonium sulphate with eight days of incubation. For the pre-optimization study, ammonium sulphate concentration and the mixing ratios of AP + OP at different total C concentrations (9, 15, 21 g-1) were evaluated. The optimum conditions for the maximum PG production (144.96 ml-1) was found as 21 g-1 total carbohydrate concentration totally coming from OP at 15 g-1 ammonium sulphate concentration. On the other hand, 3:1 mixing ratio of OP + AP at 11.50 g-1 ammonium sulphate concentration also resulted in a considerable PG activity (115.73 ml-1). These results demonstrated that AP can be evaluated as an additional C source to OP for PG production, which in turn both can be alternative solutions for the elimination of the waste accumulation in the food industry with economical returns.
URI: http://doi.org/10.1080/09593330.2015.1042922
http://hdl.handle.net/11147/5670
ISSN: 0959-3330
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Sürdürülebilir Yeşil Kampüs Koleksiyonu / Sustainable Green Campus Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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