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Tamires Carvalho dos Santos,George Abreu Filho,Ana Carolina Oliveira,Thiago José Onório Rocha,Fabiano de Paula Pereira Machado,Renata Cristina Ferreira Bonomo,Katia Iro Altides Mota,Marcelo Franco 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.1
This study aimed at demonstrating the effects of fermentation time (24, 48, 72, 96, and 120 h) and water activity (0.943, 0.970, and 0.985) on the production of cellulolytic enzymes by solid-state fermentation of purple mombin (Spondias purpurea L.) residue using Aspergillus niger. The fermentation was carried out at 35oC and the enzyme production was measured as endoglucanase and total cellulose activities. The optimum condition for endoglucanase was water activity 0.974 and 93.8 h of fermentation, reaching a production of 3.21 U/g of residue;whereas for total cellulase it was 0.958 and 79.4 h achieving 12.1 U/g of residue. Fermentation time had a greater effect on the endoglucanase activity, while water activity had a more significant influence on the total cellulase activity. Endoglucanase had optimum activity at temperature of 50oC and pH 5.0. Although cellulase total optimum activity was also at pH 5.0, the maximum activity was at 60oC.