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KMID : 1007520100190030827
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Food Science and Biotechnology
2010 Volume.19 No. 3 p.827 ~ p.829
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Optimization of Fermentation Parameters for Enhanced Production of Naringinase by Soil Isolate Aspergillus niger VB07
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Vaidyanathan VinothKumar
Periasamy Kayambu
Subash RevathiBabu
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Abstract
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Aspergillus niger VB07 was isolated from the soil of citrus fruit market used to produce extracellular naringinase in a liquid medium. Various parameters of fermentation have been examined in order to improve overall enzyme yield. Naringinase yield of 17.28 IU/mL in an optimized medium containing naringin (0.1%), rhamnose (0.5%), peptone (0.25%), glycine (10 mM), and pH 4.5 at 28oC for 7 days has been obtained at shake flask level. Compared to the initial medium, the highest naringinase yield observed is approximately increased by 1.8 times under the optimized conditions. Amino acids mediated naringinase synthesis was reported.
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KEYWORD
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Aspergillus, shake flask, fermentation, naringinase, optimization
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