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Xylanase and pectinase production by Aspergillus awamori on grape pomace in solid state fermentation |
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| Affiliation: | 1. Northeast Biotechnology Network/RENORBIO, Federal Rural University of Pernambuco (UFRPE), Recife, Brazil;2. Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, Genoa University, via Opera Pia 15, 16145 Genoa, Italy;3. Academic Unity of Garanhuns/UAG, Federal Rural University of Pernambuco (UFRPE), Garanhuns, Brazil |
| Abstract: | The feasibility of using grape pomace for the production of xylanase and exo-polygalacturonase by Aspergillus awamori in solid state fermentation has been evaluated. Solid state fermentation experiments indicated that the particle size did not influence the enzyme production. The addition of extra carbon sources and the initial moisture content of the grape pomace were found to have a marked influence on the enzymes yields. Xylanase and exo-PG activities were high at 65% (w/w) initial moisture content and glucose supplementation. |
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