The Experts below are selected from a list of 3519 Experts worldwide ranked by ideXlab platform
Colin Webb - One of the best experts on this subject based on the ideXlab platform.
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xylanase and pectinase production by Aspergillus awamori on grape pomace in solid state fermentation
Process Biochemistry, 2007Co-Authors: I De Ory, Carolina Botella, Ana Belen Diaz, Colin Webb, Ana BlandinoAbstract: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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Polygalacturonase production by Aspergillus awamori on wheat in solid-state fermentation
Applied microbiology and biotechnology, 2002Co-Authors: Ana Blandino, Domingo Cantero, T. Iqbalsyah, Severino S. Pandiella, Colin WebbAbstract:The production of exo-polygalacturonase (exo-PG) and endo-PG by Aspergillus awamori grown on wheat in solid-state fermentation was studied. Endo- and exo-PG activities were detected after 24 h of inoculation. Glucose released from starch hydrolysis acted as a catabolite repressor for the exo-PG enzyme. In contrast, endo-PG production was not affected by glucose repression. When milled grains were used, the particle-size distribution and the chemical composition of the medium influenced the rate of micro-organism growth and therefore the trend followed by endo- and exo-PG production. However, these two parameters did not affect the maximum production of exo-PG and endo-PG. For one of the milled samples, three different moisture contents were used (50, 55, 60%). Moisture contents of 60% provide a higher yield of pectinases by A. awamori.
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Enzymatic hydrolysis of polysaccharides - Hydrolysis of starch by an enzyme complex from fermentation by Aspergillus awamori
Food and Bioproducts Processing, 2001Co-Authors: Apostolis A. Koutinas, Katalin Bélafi-bakó, A. Kabiri-badr, A. Toth, L. Gubicza, Colin WebbAbstract:In this work an amylolitic enzyme complex—obtained from fermentation of whole wheat flour by Aspergillus awamori—was used for starch hydrolysis in batch and continuous (hollow fibre membrane bioreactor) systems. In the batch system a model was applied to describe glucose production. The continuous enzyme membrane system worked more efficiently compared to the batch system at low substrate concentrations.
Ana Blandino - One of the best experts on this subject based on the ideXlab platform.
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xylanase and pectinase production by Aspergillus awamori on grape pomace in solid state fermentation
Process Biochemistry, 2007Co-Authors: I De Ory, Carolina Botella, Ana Belen Diaz, Colin Webb, Ana BlandinoAbstract: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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Polygalacturonase production by Aspergillus awamori on wheat in solid-state fermentation
Applied microbiology and biotechnology, 2002Co-Authors: Ana Blandino, Domingo Cantero, T. Iqbalsyah, Severino S. Pandiella, Colin WebbAbstract:The production of exo-polygalacturonase (exo-PG) and endo-PG by Aspergillus awamori grown on wheat in solid-state fermentation was studied. Endo- and exo-PG activities were detected after 24 h of inoculation. Glucose released from starch hydrolysis acted as a catabolite repressor for the exo-PG enzyme. In contrast, endo-PG production was not affected by glucose repression. When milled grains were used, the particle-size distribution and the chemical composition of the medium influenced the rate of micro-organism growth and therefore the trend followed by endo- and exo-PG production. However, these two parameters did not affect the maximum production of exo-PG and endo-PG. For one of the milled samples, three different moisture contents were used (50, 55, 60%). Moisture contents of 60% provide a higher yield of pectinases by A. awamori.
Carolina Botella - One of the best experts on this subject based on the ideXlab platform.
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xylanase and pectinase production by Aspergillus awamori on grape pomace in solid state fermentation
Process Biochemistry, 2007Co-Authors: I De Ory, Carolina Botella, Ana Belen Diaz, Colin Webb, Ana BlandinoAbstract: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.
Domingo Cantero - One of the best experts on this subject based on the ideXlab platform.
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hydrolytic enzyme production by Aspergillus awamori on grape pomace
Biochemical Engineering Journal, 2005Co-Authors: Carolina Otella, I De Ory, Coli Webb, Domingo Cantero, Ana LandinoAbstract:Grape pomace, the main waste in the wine industry, has been shown to be the sole nutrient source for solid state fermentation to produce hydrolytic enzymes (cellulases, xylanases and pectinases) using Aspergillus awamori. Petri dishes with this natural support inoculated with spores were incubated under static conditions during 7 days and the enzymatic extracts obtained at different time intervals were analysed. The enzymes analyses demonstrated that grape pomace could be competitive with other typical agroindustrial wastes used as substrates in SSF processes.
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Polygalacturonase production by Aspergillus awamori on wheat in solid-state fermentation
Applied microbiology and biotechnology, 2002Co-Authors: Ana Blandino, Domingo Cantero, T. Iqbalsyah, Severino S. Pandiella, Colin WebbAbstract:The production of exo-polygalacturonase (exo-PG) and endo-PG by Aspergillus awamori grown on wheat in solid-state fermentation was studied. Endo- and exo-PG activities were detected after 24 h of inoculation. Glucose released from starch hydrolysis acted as a catabolite repressor for the exo-PG enzyme. In contrast, endo-PG production was not affected by glucose repression. When milled grains were used, the particle-size distribution and the chemical composition of the medium influenced the rate of micro-organism growth and therefore the trend followed by endo- and exo-PG production. However, these two parameters did not affect the maximum production of exo-PG and endo-PG. For one of the milled samples, three different moisture contents were used (50, 55, 60%). Moisture contents of 60% provide a higher yield of pectinases by A. awamori.
I De Ory - One of the best experts on this subject based on the ideXlab platform.
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xylanase and pectinase production by Aspergillus awamori on grape pomace in solid state fermentation
Process Biochemistry, 2007Co-Authors: I De Ory, Carolina Botella, Ana Belen Diaz, Colin Webb, Ana BlandinoAbstract: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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hydrolytic enzyme production by Aspergillus awamori on grape pomace
Biochemical Engineering Journal, 2005Co-Authors: Carolina Otella, I De Ory, Coli Webb, Domingo Cantero, Ana LandinoAbstract:Grape pomace, the main waste in the wine industry, has been shown to be the sole nutrient source for solid state fermentation to produce hydrolytic enzymes (cellulases, xylanases and pectinases) using Aspergillus awamori. Petri dishes with this natural support inoculated with spores were incubated under static conditions during 7 days and the enzymatic extracts obtained at different time intervals were analysed. The enzymes analyses demonstrated that grape pomace could be competitive with other typical agroindustrial wastes used as substrates in SSF processes.
