Bagaço de maçã úmido como indutor na produção de pectinases por Aspergillus niger

Abstract

The by-products of industrial fruits processing can be used as low-cost raw materials aiming to the obtainment of value-added microbial metabolites. However the necessity of pretreatments such as drying and grinding can make the use of these materials operationally and financially unfeasible. In particular, it was evaluated the use of wet apple pomace as an inducer for pectinase production by Aspergillus niger LB-02-SF in solid state cultivation. Different proportions of wet apple pomace (25-100% w/w) and wheat bran (0-75% w/w) were evaluated in the medium composition. Considering the best results obtained, the initial media moisture was varied. A higher enzyme activity was achieved using 25% of wet apple pomace and 75% of wheat bran (D condition). In cultivations with different initial moisture content - D (67%), D1 (62%) and D2 (53%) - the values obtained for maximum enzyme activity were similar, around 60 U/g. Furthermore, the higher enzymatic productivity (0.92 U/g/h) was achieved in condition D, being the peak of activity reached in 72 hours of process. The results indicate the applicability of wet apple pomace as an inducer of A. niger pectinases in solid state cultivation [resumo fornecido pelo autor].