Sản xuất pectinase bởi Aspergillus giganteus trong quá trình lên men trạng thái rắn: tối ưu hóa, mở rộng quy mô, đặc trưng sinh hóa và ứng dụng trong việc chiết xuất dầu ô liu
Tóm tắt
Việc ứng dụng pectinase trong quy trình công nghiệp sản xuất dầu ô liu bị hạn chế bởi chi phí sản xuất. Do đó, cần thiết phải có các chủng nấm mới có khả năng sản xuất pectinase với mức độ cao hơn. Mục tiêu của nghiên cứu này là nghiên cứu khả năng sản xuất enzyme pectinolytic của Aspergillus giganteus NRRL10 thông qua quá trình lên men trạng thái rắn (SSF) và đánh giá ứng dụng của chúng trong việc chiết xuất dầu ô liu. A. giganteus được lựa chọn trong số 12 chủng dựa trên hoạt tính pectinolytic và độ ổn định cao. Một hỗn hợp bao gồm cám lúa mì, vỏ cam và vỏ chanh được chọn làm cơ chất tốt nhất cho việc sản xuất enzyme. Các phân tích thống kê về thiết kế thí nghiệm chỉ ra rằng pH, nhiệt độ và CaCl2 là những yếu tố chính ảnh hưởng đến quá trình sản xuất. Tiếp theo, nhiều lưu lượng khí khác nhau đã được thử nghiệm trong một reactor khay; hoạt tính cao nhất đạt được là 20 L phút−1 trên mỗi kilogram cơ chất khô (kgds). Cuối cùng, các enzyme pectinolytic từ A. giganteus đã cải thiện sản lượng dầu và các đặc điểm lưu biến mà không làm ảnh hưởng đến tính chất hóa học của dầu.
Từ khóa
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