Valorization of the residue of the jabuticaba bark (Myrciaria cauliflora) for the production of exo-polygalacturonase with Aspergillus niger CCT 0916
DOI:
https://doi.org/10.33448/rsd-v10i1.11592Keywords:
Aspergillus niger; Enzyme; Solid state fermentation; Agro-industrial residue.Abstract
This work aimed to study the potential of dry residue from jabuticaba bark (Myrciaria cauliflora) as a substrate in the production of exo-polygalacturonase (Exo-PG) through solid state fermentation (FES) using the microorganism Aspergillus niger CCT 0916 as a fermentation agent. The jabuticaba peels were dried in an oven with air circulation at 55 ºC with an air speed of 1.0 m/s and then crushed to obtain the dry residue, which was characterized. A solid state fermentation was carried out in the period from 0 to 72 hours, during this period the following parameters were analyzed: moisture of the medium, pH, reducing sugars and polygalacturonic activity (APG). High levels of reducing sugars and pectin were found in the dry residue of the jabuticaba bark (RSJ). The adsorption isotherms showed that the adequate water activity for the fermentation process must be above 0.7. The maximum peak of APG was 16.12 U/g of the fermented medium reached in 72 h of culture, therefore this residue is potentially viable as a substrate in the synthesis of Exo-PG by solid state fermentation.
References
AOAC. 2016. Official methods of analysis of AOAC International (20th ed.). Rockville, Maryland, USA: AOAC international.
Alcântara, S. R., Almeida, F. D. A., Silva, F. L. D., & Gomes, J. P. (2009). Isotermas de adsorção do pedúnculo seco do caju. Rev. bras. eng. agríc. ambient, 81-87.
Alezandro, M. R., Granato, D., & Genovese, M. I. (2013). Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats. Food Research International, 54(1), 650-659.
Alves, A. P. C., Corrêa, A. D., Alves, D. S., Saczk, A. A., Lino, J. B., & Carvalho, G. A. (2014). Toxicity of the phenolic extract from jabuticabeira (Myrciaria cauliflora (Mart.) O. Berg) fruit skins on Spodoptera frugiperda. Chilean journal of agricultural research, 74(2), 200-204.
Alves, A. P. C, Corrêa, A. D., Pinheiro, A. C. M., & de Oliveira, F. C. (2013). Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt. International journal of food science & technology, 48(10), 2007-2013.
Appelt, P., da Cunha, M. A. A., Guerra, A. P., Kalinke, C., & de Lima, V. A. (2015). Development and characterization of cereal bars made with flour of jabuticaba peel and okara. Acta Scientiarum. Technology, 37(1), 117-122.
Borzani, W., Schmidell, W., Lima, U.A., Aquarone, E. Biotecnologia Industrial: fundamentos. 1. Ed. São Paulo: Edgard Blucher, 2011, 254.
Brauneur, S., Emmet, P., & Teller, E. (1938). Adsorption of gases in multi molecular layer. Journal of Am. Chemical. Soc, 60, 309.
Castilho, L. R., Medronho, R. A., & Alves, T. L. (2000). Production and extraction of pectinases obtained by solid state fermentation of agroindustrial residues with Aspergillus niger. Bioresource Technology, 71(1), 45-50.
Chang, S., Tang, H., Wu, H., Su, X., Lewis, A., & Ji, C. (2018). Three-Dimensional Modelling and Simulation of the Ice Accretion Process on Aircraft Wings. International Journal of Astronautics and Aeronautical Engineering.
Couri, S., da Costa Terzi, S., Pinto, G. A. S., Freitas, S. P., & da Costa, A. C. A. (2000). Hydrolytic enzyme production in solid-state fermentation by Aspergillus niger 3T5B8. Process Biochemistry, 36(3), 255-261.
Fennema, O. R., Damodaran, S., Parkin, K. Química de Alimentos, 4.ed. Porto Alegre: Artmed, 2010. 900p.
Ferreira, A. E., Ferreira, B. S., Burgarelli LAGES, M. M., Felício Rodrigues, V. A., & Dessimoni Pinto, N. A. V. (2012). Produção, caracterização e utilização da farinha de casca de jabuticaba em biscoitos tipo cookie. Brazilian Journal of Food & Nutrition/Alimentos e Nutrição, 23(4).
Fontana, R. C., Salvador, S., & Da Silveira, M. M. (2005). Influence of pectin and glucose on growth and polygalacturonase production by Aspergillus niger in solid-state cultivation. Journal of Industrial Microbiology and Biotechnology, 32(8), 371-377.
Franco, B. D. G. M. (1999). Microbiologia dos alimentos. Editora-Atheneu São Paulo, 182p.
Gupta, N., Poddar, K., Sarkar, D., Kumari, N., Padhan, B., & Sarkar, A. (2019). Fruit waste management by pigment production and utilization of residual as bioadsorbent. Journal of environmental management, 244, 138-143.
Gurak, P. D., De Bona, G. S., Tessaro, I. C., & Marczak, L. D. F. (2014). Jaboticaba pomace powder obtained as a co-product of juice extraction: a comparative study of powder obtained from peel and whole fruit. Food Research International, 62, 786-792.
Joglekar, S. N., Pathak, P. D., Mandavgane, S. A., & Kulkarni, B. D. (2019). Process of fruit peel waste biorefinery: a case study of citrus waste biorefinery, its environmental impacts and recommendations. Environmental Science and Pollution Research, 26(34), 34713-34722.
Lima, A. D. J. B., Correa, A. D., Saczk, A. A., Martins, M. P., & Castilho, R. O. (2011). Anthocyanins, pigment stability and antioxidant activity in jabuticaba [Myrciaria cauliflora (Mart.) O. Berg]. Revista Brasileira de Fruticultura, 33(3), 877-887.
Malvessi, E., & Silveira, M. M. D. (2004). Influence of medium composition and pH on the production of polygalacturonases by Aspergillus oryzae. Brazilian Archives of Biology and technology, 47(5), 693-702.
Mao, M., Wang, P., Shi, K., Lu, Z., Bie, X., Zhao, H., & Lv, F. (2020). Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran. Journal of Cereal Science, 102997.
Martins, Q. S. A., de Barros, H. E. A., da Cunha, S. L., Gualberto, S. A., & da Silva, M. V. (2019). Resíduos da indústria processadora de polpas e frutas: capacidade antioxidante e fatores antinutricionais. Revista em Agronegócio e Meio Ambiente, 12(2), 591-608.
Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical chemistry, 31(3), 426-428.
Muniz, C. E. S., Santiago, Â. M., Gusmão, T. A. S., Oliveira, H. M. L., de Sousa Conrado, L., & de Gusmão, R. P. (2020). Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars. Biocatalysis and Agricultural Biotechnology, 101576.
Patidar, M. K., Nighojkar, S., Kumar, A., & Nighojkar, A. (2018). Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review. 3 Biotech, 8(4), 199.
Pereira, AS, Shtsuka, DM, Parreira, FJ & Shitsuka, R. (2018). Metodologia da pesquisa científica. [e-book]. Santa Maria. Ed. UAB/NTE/UFSM. Acesso em: 31 dezembro 2020. Disponível em: https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1.
Ranagara, S. 2004. Manual of analysis of fruit and vegetable products New Delhi.
Silva, H. A., Gomes, J. P., & de Melo Queiroz, A. J. (2020). Hygroscopic Behavior and Thermodynamic Properties of Ziziphus joazeiro Mart. Kernel Flour. Journal of Agricultural Studies, 8(3), 50-62.
Souza, R. L., Oliveira, L. D. S., da Silva, F. L., & Amorim, B. C. (2010). Caracterização da poligalacturonase produzida por fermentação semi-sólida utilizando-se resíduo do maracujá como substrato. Revista Brasileira de Engenharia Agrícola e Ambiental, 14(9), 987-992.
Utami, T. S., Hariyani, I., Alamsyah, G., & Hermansyah, H. (2017). Production of dry extract extracellular lipase from Aspergillus niger by solid state fermentation method to catalyze biodiesel synthesis. Energy Procedia, 136, 41-46.
Vieira, A. H., de Figueirêdo, R. M. F., & de Melo Queiroz, A. J. (2007). Isotermas de adsorção de umidade da pitanga em pó. Revista de Biologia e Ciências da Terra, 7(1), 11-20.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Ângela Maria Santiago; Líbia de Sousa Conrado; Raphael Lucas Jacinto Almeida; Newton Carlos Santos; Cecília Elisa de Sousa Muniz; Pablícia Oliveira Galdino; Mércia Melo de Almeida Mota
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.