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KMID : 1007520100190051387
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Food Science and Biotechnology
2010 Volume.19 No. 5 p.1387 ~ p.1390
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Juice Extraction from Mango Pulp Using an Enzymatic Complex of Trichoderma sp. produced by Solid-state Fermentation
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Juan Buenrostro-Figueroa
Heliodoro de la Garza-Toledo
Vrani Ibarra-Junquera
Cristobal Noe Aguilar
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Abstract
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In this study, 2 Trichoderma strains (T-I and TII) were evaluated for the production, by submerged (SmF) and solid state fermentation (SSF) of an enzymatic complex with the capacity to degrade the cell components of mango peels, using these as support (in SSF) and source of nutrients. Highest enzymatic activity (7,552.5 units of endo-glucanase/L) was found in T-II by SSF. Efficiency of this crude enzymatic extract in the extraction of mango juice was evaluated, improving the yield up to 79%, representing an alternative to give an added value of mango peels improving the yields of production of mango juice.
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KEYWORD
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Trichoderma, solid-state fermentation, enzymatic complex, mango, juice extraction
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