Skip to content
Research Article Open access CC BY 4.0

Influence of Cultural and Nutritional Factors on β-Mannanase Production by Penicillium italicum under Submerged State Fermentation

O. O. Olaniyi, T. C. Ekundayo, O. F. Igbe, Y. D. Fagbohungbe

Microbiology Research Journal International · pp. 481–489 · Published 8 Dec 2014

10.9734/BMRJ/2015/6887

Abstract

Aims: The process parameters influencing enzyme production were optimized to ascertain the optimal cultural and nutritional conditions for β-mannanase production by Penicillium italicum in submerged state fermentation. Study Design: Five stages of experimental processes were designed for this study. The first stage, samples were withdrawn after 24, 48, 72, 96, 120, 144,168 and 192 h incubation. The second experiment, different agricultural wastes were screened as substitute to Locust Bean Gum. In third experiment, the effect of different pH values on β-mannanase production was evaluated, while the fermentation media were incubated at different temperatures in the fourth experiment. In fifth experiment, the effect of different surfactants on β-mannanase activity was evaluated. Place and Duration of Study: Microbiology Research Laboratory, Federal University of Technology, Akure Nigeria between September 2011 and March 2012. Methodology: Beta-Mannanase production was conducted in mineral salt medium and enzyme activity determined by dinitrosalicylic acid method, while protein content was determined by Lowry method. Results: Maximum β-mannanase activity (41.667 U/ml) was observed after 120 h of incubation. Different agricultural wastes were screened as carbon substrates for β-mannanase production. Among tested carbon sources, orange peels proved to the best for β-mannanase production with an activity of 50.000 U/ml. Initial pH of the culture medium was optimized and a pH of 6.0 (130.556 U/ml) was found to be the best pH for β-mannanase activity. The optimum temperature was 30°C with an activity of 136.418 U/ml. Of all surfactants screened, Tween 20 (67.500 U/ml) gave the highest β-mannanase activity. Conclusion: The nutritional and cultural factors obtained to be optimal from this study will help to design an experiment for maximum mannanase biosynthesis using cheaper substrates in place of commercial substrates known to be expensive for enzyme production.

Penicillium italicum β-mannanase submerged fermentation cultural and nutritional conditions surfactants

References (22)

  1. 1 PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT [DOI]
  2. 2 Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar [DOI]
  3. 3 Lignocellulose biotechnology: issues of bioconversion and enzyme production [DOI]
  4. 4 Purification and characterization of two β-mannanases from Trichoderma reesei [DOI]
  5. 5 Optimization of fermentation conditions for cellulase production by Bacillus subtilis CY5 and Bacillus circulans TP3 isolated from fish gut [DOI]
  6. 6 Induction of Mannanase, Xylanase, and Endoglucanase Activities inSclerotium rolfsii [DOI]
  7. 7 Purification and characterization of a β-mannanase from Trichoderma harzianum strain T4 [DOI]
  8. 8 Production of β-Mannanase and β-Mannosidase from Aspergillus awamori K4 and Their Properties [DOI]
  9. 9 Production of -mannanase by Bacillus amylolequifaciens 10A1 cultured on potato peels [DOI]
  10. 10 Solid state fermentation and characterization of partially purified thermostable mannanase from Bacillus sp. MG-33 [DOI]
  11. 11 Screening and Identification of Mannanase-Producing Fungi Isolated from Selected Agricultural Wastes [DOI]
  12. 12 Purification and Some Properties of Mannanase from Streptomyces sp. [DOI]
  13. 13 Purification and characterization of β-mannanase from Bacillus licheniformis for industrial use [DOI]
  14. 14 Locally Fermented Foods in Nigeria and their Significance to National Economy: a Review
  15. 15 Purification and some properties of a thermostable acidic endo-β-1,4-?-mannanase from Sclerotium (Athelia) rolfsii [DOI]
  16. 16 OPTIMIZATION OF PROCESS PARAMETERS FOR THE BIOSYNTHESIS OF CELLULASES BY TRICHODERMA VIRIDE
  17. 17 Improved Mannanase Production from Penicillium occitanis by Fed-Batch Fermentation Using Acacia Seeds [DOI]
  18. 18 Kinetics of enhanced ethanol productivity using raw starch hydrolyzing glucoamylase from Aspergillus niger mutant produced in solid state fermentation [DOI]
  19. 19 Screening and optimization of nutritional conditions for mannanase production by Penicillium italicum LAD-A5 in solid state cultivation
  20. 20 Production and purification of horseradish peroxidase in Pakistan [DOI]
  21. 21 Production of Mannan-Degrading Enzymes from Aspergillus niger and Sclerotium rolfsii Using Palm Kernel Cake as Carbon Source [DOI]
  22. 22 α-Amylase production by Bacillus subtilis and B. amyloliquefaciens in different PEG solutions [DOI]

Cited by 6

Protease produced by Lactobacillus brevis enhanced nutritional values of African yam beans and demonstrated improvement in the growth and blood indices of albino rats

Tolulope Christianah Oladejo, O. Olaniyi, A. Ayodeji · Heliyon · 2020

Purification and Characterization of Mannanase from Aspergillus awamori for Fruit Juice Clarification.

I. Haq, Sheeba Shakoor, A. Nawaz · Protein Peptide Letters · 2020

Chapter 9 – Penicillium Enzymes for the Food Industries

M. Meena, A. Zehra, M. Dubey · 2018

Showing 3 of 6 known citations — external sources report more than can currently be individually listed.

Related research

Article metrics

Real usage data collected on this platform.

104

Page views

0

PDF downloads

51

Outbound clicks

6

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.