The effect of citrus pulp type on pectinase production in solid-state fermentation: Process evaluation and optimization by Taguchi design of experimental (DOE) methodology

Journal of BioScience and Biotechnology. 2014;3(3):227-233

 

Journal Homepage

Journal Title: Journal of BioScience and Biotechnology

ISSN: 1314-6238 (Print); 1314-6246 (Online)

Publisher: Plovdiv University Press

Society/Institution: Plovdiv University

LCC Subject Category: Medicine | Science: Biology (General)

Country of publisher: Bulgaria

Language of fulltext: English

Full-text formats available: PDF

 

AUTHORS

Masumeh Anvari (Department of Microbiology, Faculty of Sciences, Islamic Azad University, Rasht Branch, P.O. Box 41335-3516, Rasht, Iran)
Gholam Khayati (Department of Chemical Engineering, Technical Faculty, University of Guilan, P.O. Box 419961-3769, Rasht, Iran)

EDITORIAL INFORMATION

Blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 10 weeks

 

Abstract | Full Text

Pectinase is an important enzyme that finds application in many food processing industries and solid state fermentation (SSF) is an attractive technology for enzyme production. In this work, design of experimental (DOE) methodology using Taguchi orthogonal array (OA) was applied to evaluate the influence of five factors (different levels of citrus pulp, initial pH of the medium, C/N ratio, type of solid substrate and citrus pulp) on the pectinase production by Aspergillus niger under solid-state fermentation. The results showed that citrus pulp concentration, type of solid substrate and citrus pulp were found to be the most effective factor for promoting enzyme production and the supplementation of the medium with citrus pulp caused a 23% increase in the pectinase production when compared with the basal medium. The study shows that the Taguchi's method is suitable to optimize the experiments for the production of pectinase (R2 = 0.946).