The Experts below are selected from a list of 3669 Experts worldwide ranked by ideXlab platform
Ana Blandino - One of the best experts on this subject based on the ideXlab platform.
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enhance hydrolytic enzymes production by aspergillus awamori on supplemented Grape Pomace
Food and Bioproducts Processing, 2012Co-Authors: Ana Belen Diaz, I De Ory, Ildefonso Caro, Ana BlandinoAbstract:Abstract The disposal of Grape Pomace by wine cellars leads to serious environmental problems. In this work we have evaluated the potential utility of this waste as substrate of fermentation for the production of several hydrolytic enzymes commonly used in the clarification processes in wine cellars and juices industries. Our results have demonstrated that the synthesis of exo-polygalacturonase (exo-PG), xylanase and cellullase by solid state fermentation (SSF) on a mixture of washed Grape Pomace and orange peels (a natural source of pectin, cellulose and hemicellulose), supplemented with a nutrient solution, increased compared to whole Grape Pomace. For experiments carried out with suspensions of the same mixed substrates in submerged fermentation (SmF), higher values for pectinase and xylanase were reached but with significant lower exo-PG activity per mL of extract. The activities of these enzymes on mixtures of Grape Pomace and orange peels, in both SSF and SmF, were similar or even higher to those produced using other agro-industrial wastes, demonstrating therefore its potential utility as an alternative substrate for the production of enzymatic extracts for clarification purposes.
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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.
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.
I De Ory - One of the best experts on this subject based on the ideXlab platform.
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enhance hydrolytic enzymes production by aspergillus awamori on supplemented Grape Pomace
Food and Bioproducts Processing, 2012Co-Authors: Ana Belen Diaz, I De Ory, Ildefonso Caro, Ana BlandinoAbstract:Abstract The disposal of Grape Pomace by wine cellars leads to serious environmental problems. In this work we have evaluated the potential utility of this waste as substrate of fermentation for the production of several hydrolytic enzymes commonly used in the clarification processes in wine cellars and juices industries. Our results have demonstrated that the synthesis of exo-polygalacturonase (exo-PG), xylanase and cellullase by solid state fermentation (SSF) on a mixture of washed Grape Pomace and orange peels (a natural source of pectin, cellulose and hemicellulose), supplemented with a nutrient solution, increased compared to whole Grape Pomace. For experiments carried out with suspensions of the same mixed substrates in submerged fermentation (SmF), higher values for pectinase and xylanase were reached but with significant lower exo-PG activity per mL of extract. The activities of these enzymes on mixtures of Grape Pomace and orange peels, in both SSF and SmF, were similar or even higher to those produced using other agro-industrial wastes, demonstrating therefore its potential utility as an alternative substrate for the production of enzymatic extracts for clarification purposes.
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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.
Ana Belen Diaz - One of the best experts on this subject based on the ideXlab platform.
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enhance hydrolytic enzymes production by aspergillus awamori on supplemented Grape Pomace
Food and Bioproducts Processing, 2012Co-Authors: Ana Belen Diaz, I De Ory, Ildefonso Caro, Ana BlandinoAbstract:Abstract The disposal of Grape Pomace by wine cellars leads to serious environmental problems. In this work we have evaluated the potential utility of this waste as substrate of fermentation for the production of several hydrolytic enzymes commonly used in the clarification processes in wine cellars and juices industries. Our results have demonstrated that the synthesis of exo-polygalacturonase (exo-PG), xylanase and cellullase by solid state fermentation (SSF) on a mixture of washed Grape Pomace and orange peels (a natural source of pectin, cellulose and hemicellulose), supplemented with a nutrient solution, increased compared to whole Grape Pomace. For experiments carried out with suspensions of the same mixed substrates in submerged fermentation (SmF), higher values for pectinase and xylanase were reached but with significant lower exo-PG activity per mL of extract. The activities of these enzymes on mixtures of Grape Pomace and orange peels, in both SSF and SmF, were similar or even higher to those produced using other agro-industrial wastes, demonstrating therefore its potential utility as an alternative substrate for the production of enzymatic extracts for clarification purposes.
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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.
Pierre-louis Teissedre - One of the best experts on this subject based on the ideXlab platform.
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Characterization of polyphenols and antioxidant potential of white Grape Pomace byproducts (Vitis vinifera L.)
Journal of Agricultural and Food Chemistry, 2013Co-Authors: Maria Reyes Gonzalez-centeno, Michael Jourdes, Antoni Femenia, Susana Simal, Carmen Rosselló, Pierre-louis TeissedreAbstract:A detailed assessment of the total phenolic and total tannin contents, the monomeric and oligomeric flavan-3-ol composition, the proanthocyanidin profile, and the antioxidant potential of the Grape Pomace byproducts (considered as a whole, both skins and seeds), derived from four white Grape varieties (Vitis vinifera L.), was performed. Significant differences (p < 0.05) of the total phenolic content, total tannin content, and antioxidant capacity of Grape Pomace byproducts were observed among the different Grape varieties studied. For the first time in the literature, the particular flavan-3-ol composition of the four Grape varieties investigated was described for the whole fraction of their Grape Pomace byproducts. The phenolic composition and antioxidant capacity of Grape Pomaces were compared to those of their corresponding stems. The global characterization of these white Grape varieties provided a basis for an integrated exploitation of both winemaking byproducts as potential, inexpensive, and easily available sources of bioactive compounds for the pharmaceutical, cosmetic, and food industries.
