Aspergillus niger

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1 - Evaluating the relationship of fungal contamination and ochratoxin A content in nonalcoholic beers from different climatic regions
Somayeh Alsadat Hosseini Khorami Reza Mahdavi Abolhasan Kazemi

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2 - Study of the antifungal effects of nanoemulsion and essential oils of Trachyspermum ammi on the Aspergillus niger and the survey of it,s antioxidant effects on shelf life of hamburger
, P Naeim حامد Ahari. , M Ataei

Hamburger is one of the most sensitive protein foods that can be a proper environment for the growth of bacteria, yeasts and fungi. Hence, the potential risk of food poisoning and possibility of contamination of this product is high. In the present study, the antifungal More

Hamburger is one of the most sensitive protein foods that can be a proper environment for the growth of bacteria, yeasts and fungi. Hence, the potential risk of food poisoning and possibility of contamination of this product is high. In the present study, the antifungal effects of Trachyspermum ammi essential oils and nanoemulsion of essential oils on the hamburgers that contaminated with Aspergillus niger were compared with MIC (Minimum Inhibitance Concentration) and MFC (Minimum Fungicidal Concentration) that was determined by microdilution method. Based on the results of the tests, essential oil and nanoemulsion had an inhibitory effect on the growth of the fungal species tested on the hamburger in all days of the experiment, and the essential oil of nanoemulsion significantly increased the antifungal effect of the essential oil. (P<0.05) In the TBARS test, it was shown that the essential oil and nano-azaance reduced the TBA index in this test, which indicates the antioxidant effect in the hamburger. There was no significant difference between essential oil and nano-essential oils in the test. Manuscript profile

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3 - Use of Enzyme Extract from Lactobacillus casei, Aspergillus niger & Aspergillus oryzae for Production of Enzyme-Modified Cheese
M. Moosavi-Nasab Z. Tahsiri S. Monavar

Introduction: The demand for cheese flavours has increased due to consumer request for convenience food that possesses cheese flavour. The best method for producing economic and consistent cheese flavours is through enzyme-modified cheeses production. The aim of this st More

Introduction: The demand for cheese flavours has increased due to consumer request for convenience food that possesses cheese flavour. The best method for producing economic and consistent cheese flavours is through enzyme-modified cheeses production. The aim of this study was to produce enzyme extracts from Lactobacillus casei, Aspergillus niger and Aspergillus oryzae and measure the activity of lipase and proteinase of the produced enzyme extracts and employ them in cheese production.Materials and Methods: Lactobacillus casei, Aspergillus oryzae and Aspergillus niger are three kinds of microorganisms that were used in this study for the production of EMC. Solid state fermentation has been used for the production of lipolytic and proteolytic enzymes to preparation enzyme from molds and cells of L.casei were disintegrated by sonication and Lysozyme. In order to produce EMC, cheese-slurry was provided and incubated at 37ºC for 48h with crude enzyme and then assessment of proteolysis and lipolysis in the EMCs were investigated.Results: The results indicated that L.casei has lipase and protease enzyme activities of about 103 and 80U/ml respectively, while the lipase enzyme activities was about 240 U/ml for A.niger and protease enzyme activities was about 155U/ml for A.oryzae. Assessment of proteolysis and lipolysis in the EMCs were investigated by the determination of soluble nitrogen ,tricholoracetic acid soluble nitrogen, total free amino acids and GC. The greatest levels of proteolysis and lipolysis were observed in the EMC3. No statistical difference was observed between the overall acceptability of EMC3 and commercial Cheddar cheese asjudged by the sensory evaluation panel members.Conclusion: The results of this research showed that the mixture of enzyme extract can be very effective on proteolysis and lipolysis in Iranian white cheese and also they can be used to produce EMC in much shorter ripening period and with improved flavor. Manuscript profile

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4 - Optimization of Single Cell Protein Production by Aspergillus niger Using Taguchi Approach
F. Ardestani F. Alishahi

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5 - Biosorption of Cr (VI) ions from aqueous solution by the dead fungal biomass Aspergillus niger
Reza Marandi Aida Hojjaty Abbas Akhavan Sepahi

Chromium is one of the major causes of environmental pollution. To remove heavy metal ions from water, microorganisms can be used. In this study, dead fungal biomass of Aspergillus niger is used. The biomass was boiled in 0.5 N NaOH solutions to increase the metal remov More

Chromium is one of the major causes of environmental pollution. To remove heavy metal ions from water, microorganisms can be used. In this study, dead fungal biomass of Aspergillus niger is used. The biomass was boiled in 0.5 N NaOH solutions to increase the metal removal capacity of A.niger and was applied when the pH of wash solution was in the normal range. The optimum adsorption pH value observed for chromium (VI) ions was 2. In these experiments, the influence of contact time, pH, Cr (VI) concentration, temperature, stirring speed, and different concentrations of biomass were evaluated. The results show that the experimental points fit both Freundlich and Langmuir models. Meanwhile, the curves of both of them were drawn. In Langmuir model, R2=0.9544 and in Freundlich model, R2=0.992. The Cr (VI) removal rate increases with the increase in temperature; that is, they are positively related. The removal rate of total chromium after 24 hours was %74.6. The results revealed that boiling biomass in NaOH had a better effect on biosorption of chromium so that adsorption would increase by many times. During the study, the amount of toxicity decreased as Cr (VI) was reduced to Cr (III). Part of Cr (VI) was also removed through surface adsorption. Manuscript profile

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6 - Optimization of lipase enzyme activity and variables of fermentation conditions containing grape juice substrate in Aspergillus niger culture medium
Nima Zargaran Reza Habibipour Narges Ghobadi

Objective: Lipase enzyme is one of the important enzymes in food, detergent and textile industries. Also, today, industries related to this enzyme such as processing of organic materials, synthesis of biosurfactants, beverages and cosmetic, pharmaceutical and food indus More

Objective: Lipase enzyme is one of the important enzymes in food, detergent and textile industries. Also, today, industries related to this enzyme such as processing of organic materials, synthesis of biosurfactants, beverages and cosmetic, pharmaceutical and food industries have expanded significantly. In this regard, the aim of the current research is to optimize the activity of lipase enzyme and the variables of fermentation conditions containing grape juice substrate in Aspergillus niger culture medium. Materials and methods: In this research, for the first time, in order to achieve the maximum activity of the enzyme in the culture medium containing the carbon source of grape juice, the effective variables in the fermentation process of Aspergillus niger, i.e. temperature, acidity, concentration of grape juice and nitrogen source (yeast extract-peptone) with the help of Design Expert software was optimized. Findings: The acidity equal to 7.5, the amount of concentration of grape juice and the combination of yeast extract and peptone (with a ratio of two to one) were obtained with 1.5 and 0.75%, respectively. Lipase activity after optimizing the conditions of the culture medium was equal to 17.694 U/ml. Conclusion: Aspergillus niger records significant lipase activity in the culture medium with the factors of temperature, concentration of grape juice and yeast extract and peptone in its optimal amount and acidity equivalent to 7.5. Therefore, the carbon and nitrogen sources used in this research are suitable sources for use in the culture medium of this microorganism to produce lipase enzyme. Manuscript profile

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7 - Sonneratinone: A new antimicrobial benzofuranone derivative from the endophytic fungus Aspergillus niger isolated from the mangrove plant Sonneratia apetala Buch.-Ham
Tauhidur Rahman Nurunnabi Shaymaa Al-Majmaie Lutfun Nahar Ismini Nakouti S. M. Mahbubur rahman MD. Hossain Sohrab MD. Morsaline Billah Fyaz MD. Ismail George P. Sharples Satyajit D. Sarker

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8 - Antifungal activity of lactic acid bacteria isolated from Masske, camel dough, and local yogurt against Aspergillus flavus and Aspergillus niger
A. Nasrollahzadeh M. Khomeiri A. Sadeghi M. Mahmoudi M. Ebrahimi

10.30495/jfh.2020.670898

In animal and food products, different types of chemical preservatives and antibiotics are used to inhibit the growth of Aspergillus flavus and other toxicogenic fungi. The aim of this study was to investigate the antifungal activity of Lactic Acid Bacteria Isolated fro More

In animal and food products, different types of chemical preservatives and antibiotics are used to inhibit the growth of Aspergillus flavus and other toxicogenic fungi. The aim of this study was to investigate the antifungal activity of Lactic Acid Bacteria Isolated from Masske, Chal, and local yogurt against Aspergillus flavus and Aspergillus niger. For this purpose, isolates previously tested for antibacterial effects were used. The isolates of Lactobacillus plantarum B38, Enterococcus faecium 8C and Lactobacillus ramonosus Y89 with the highest inhibitory effect on pathogenic bacteria were selected and their antifungal effects against toxin-producing molds were evaluated using the overlay method. The results showed that lactic acid isolates at the end of the fourth day prevented the growth of Aspergillus niger and Enterococcus faecium, Lactobacillus rhamnosus and Lactobacillus plantarum showed 70.84%, 37.65% and 43.31% of inhibitory activity, respectively. The results also showed that Lactobacillus rhamnosus had the highest (62.35%) inhibitory effect on Aspergillus niger (p < 0.05). The results of the study on the effect of lactic acid isolates on the growth of Aspergillus flavus showed that all tested bacteria had inhibitory properties on the molds and Lactobacillus rhamnosus with 83.8% had the highest inhibitory effect on Aspergillus flavus (p < 0.05). Consequently, due to the inhibitory ability of the lactic acid bacteria, they can be used as bio-preservatives along with synthetic preservatives in the food industry. Manuscript profile

Open Access Article

9 - Optimization of citric acid production by Aspergillus niger
H.R Samadlouie Sh Gharanjik

Among the various fungal strains screened for citric acid production, Aspergillus niger is known to produce considerable amounts of citric acid and other organic acids when cultivated in submerge fermentation. In this study, optimization of the medium components was car More

Among the various fungal strains screened for citric acid production, Aspergillus niger is known to produce considerable amounts of citric acid and other organic acids when cultivated in submerge fermentation. In this study, optimization of the medium components was carried out using "one-factor-at-a-time" and response surface methods (RSM). One-factor-at-a-time indicated that the amount of citric acid production was increased along with the increasing of agitation speed (from 150 to 200 rpm), raising the incubation temperature (from 17 to 32) and decreasing pH value (to 2). Moreover, in comparison with the other groups, citric acid production in the treatment containing soy bean powder and minerals revealed a significant increase (up to 25 g/l). The results showed that application of ultrasonic wave during the growth phase could remarkably enhance the production of citric acid. Based on the results of one-factor-at-a-time, sucrose and soy bean powder were the selected additives to test their effect on citric acid production using RSM. The two variables were identified to have significant effects on citric acid production and the maximum citric acid production of 58 g/l was resulted from the combination of 230.87 g/l sucrose and 200.81 g/l soy bean powder. In this study, the significant increase in the production of citric acid in the optimal conditions indicated the using of appropriate statistical methods and also the correct levels of selected variables. Manuscript profile

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10 - Effect of ethanolic leaf extract of Pinus eldarica on inhibiting the growth of Aspergillus flavus and Aspergillus niger in corn biomass under in vitro conditions
بهروز Valipour Barenji رامین Salamatdoust Nobar

This experiment was conducted as completely randomized design (CRD) with factorial arrangement (4×3) including three levels of extract and four incubation times (10, 20, 30 and 40 days) to evaluate the effect of alcoholic extract of pine tree leaves under in vitro More

This experiment was conducted as completely randomized design (CRD) with factorial arrangement (4×3) including three levels of extract and four incubation times (10, 20, 30 and 40 days) to evaluate the effect of alcoholic extract of pine tree leaves under in vitro conditions to inhibit the growth of Aspergillus flavus and Aspergillus Niger on the biomass of wet corn. Pine tree leaves were collected in autumn and their extract prepared using ethanol and used at concentrations of 0, 1 and 2 percent. Mass commercial corn was purchased from the factory. Ten grams of corn were mixed with 90 ml of saline solution and stirred several times, then serially diluted and the volume of 0.1 ml was placed on the culture medium.  The samples were incubated at 25oC for one week and the growth of fungi were checked every 24 hours from the second day of incubation. The fungus colonies were counted visually. The results indicated that 1 and 2% of pine leaf extract effectively reduced the number of fungi colonies at days 10 and 20 of incubation and the growth of fungi were completely inhibited on days 30 and 40 of incubation. The results were similar for both species of fungi. According to the results, pine leaf extract at the level of 1% is recommended for inhibition of fungi growth.   Manuscript profile

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11 - Phytochemical Study and Antifungal Effect of Essential Oil of Iranian Artemisia (Artemisia Persica Boiss.) in compare to synthetic Borneol against the Aspergillus niger
mohammad moghtader hassan salari hossein mozafari armita farahmand

10.30495/ejmp.2018.694522

Essential Oil of Iranian Artemisia (Artemisia persica Boiss.) Contains essential oils with important secondary metabolites such as; borneol and 1,8-cineol and so these organic compounds have antimicrobial and antifungal properties. In this study, for determining of esse More

Essential Oil of Iranian Artemisia (Artemisia persica Boiss.) Contains essential oils with important secondary metabolites such as; borneol and 1,8-cineol and so these organic compounds have antimicrobial and antifungal properties. In this study, for determining of essential oil composition and antifungal effect of this oil, the aerial parts of Artemisia Persica Boiss. at pre-flowering stage (PF) were collected from Kerman region in June 1394. The essential oil was carried out by using Clevenger's apparatus by water distillation method and then was analyzed by GC/MS. The antifungal effect of essential oil against growth of Aspergillus strain was investigated by using The results were showed that the essential oil yield (v/w) was 1.55% from the 39 compounds which identified in plant essential oil, the borneol (32.8%), 1,8-cineol (18.3%), camphor (8.64%) and camphene (6.75%) were the main compounds of plant oil, respectively and the essential oil of plant with dilutions 1 and 1/2 has significant inhibitory power on the strain of Aspergillus niger in compare to the fluconazole antibiotic. The synthetic borneol with 10% dilution also had a significant inhibitory effect on Aspergillus Niger’s growth. The antifungal effects of essential oil can be attributed to the high percentage of borneol and 1,8-cineol present in it. According to these results it can be argued that the essential oil of this plant can be used as an herbal medicine with an appreciable antifungal effect, and also it’s could be used in various food, health and pharmaceutical industries. Manuscript profile

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12 - Isolation Acinetobacteria spp. from frozen food and study them effects on some pathogenic fungi
fatemeh shahdadi sedigheh kariminejad

In recent years, producing new antifungal drugs has been considered due to the resistance of fungal toxins and their pathogenicity. In this research, the effect of inhibitory growth of Acinetobacter isolated from frozen foods against pathogenic fungi of Aspergillus nige More

In recent years, producing new antifungal drugs has been considered due to the resistance of fungal toxins and their pathogenicity. In this research, the effect of inhibitory growth of Acinetobacter isolated from frozen foods against pathogenic fungi of Aspergillus niger (A.niger) and A. flavus has been investigated. A total of 15 frozen food samples were collected from Jiroft city stores and tested for isolation and identification of potential Acinetobacter. A total of 28 bacterial isolates were obtained from frozen food that, from these, two isolates were identified Acinetobacter by biochemical methods. These bacteria were isolated from frozen hamburger and vegetables. The pathogenic fungi of Aspergillus niger and A. flavus were prepared from the center of the Iranian fungus and bacterial collection center. Then, the antagonistic effects of two isolates of Acinetobacter on these fungi were investigated. The results showed no inhibition of A. niger growth by two isolates of Acinetobacter isolated from frozen hamburger and vegetables, but isolates of frozen vegetables showed an inhibitory effect on A. flavus, and its inhibition zone was 11 mm. Finally, the inhibitory bacteria were selected for molecular identification. Based on the results of sequencing blast and phylogenetic tree drawing, the isolate studied was Acinetobacter baumannii. Manuscript profile

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13 - Studying the antifungal effects of graphene nanoparticles on Aspergillus niger and Penicillium citrinum
Nader Habibi Maryam Aliasghari Asad Rokhzadi

This study was conducted to study the antifungal effects of graphene nanoparticles on Aspergillus niger and Penicillium citrinum. Different concentrations of graphene nanoparticles were investigated to determine the minimum inhibitory concentration (MIC), the minimum fu More

This study was conducted to study the antifungal effects of graphene nanoparticles on Aspergillus niger and Penicillium citrinum. Different concentrations of graphene nanoparticles were investigated to determine the minimum inhibitory concentration (MIC), the minimum fungicidal concentration (MFC) and inhibition zone diameter. The results showed that the concentration of graphene nanoparticle which inhibited the growth of Penicillium mold was statistically more than that of Aspergillus niger. On the other hand, there was no difference between the concentrations of MFC for these two fungi. The MIC results for Aspergillus niger and Penicillium citrinum were 10388.9 and 10527.8 μg/ml respectively. Evaluation of the growth inhibition zone showed that up to 10500 ppm, there was no difference between the inhibition zones diameter of two microorganisms. However, with an increase in the concentration of graphene nanoparticle, the difference between the zone diameters in the two molds increased, so that the diameter of the inhibition zone of Aspergillus niger in higher nanoparticle concentrations was more than that of Penicillin citrinum. According to the results of this study it can be concluded that the effect of graphene nanoparticles on Aspergillus niger was higher than that of Penicillin citrinum. Manuscript profile

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14 - Evaluation of anti-fungal effects of Iranian Oak Fruit Flour against Penicillium expansum and Aspergillus niger molds
Foroud Khaledi Mehdi Hassanzadeh Roghayeh Sokoutifar

Numerous studies have demonstrated antimicrobial properties Iranian acorn. The fruit can be used as a natural preservative to increase shelf life of food. Penicillium expansum and Aspergillus niger are mold important food spoilage, including bread, fruit and vegetables. More

Numerous studies have demonstrated antimicrobial properties Iranian acorn. The fruit can be used as a natural preservative to increase shelf life of food. Penicillium expansum and Aspergillus niger are mold important food spoilage, including bread, fruit and vegetables. The aim of this study was to evaluate the effect of anti-fungal activity of Iranian acorn flour on mold Penicillium expansum and Aspergillus niger. For this purpose, sabouraud dextrose agar medium (SDA) by adding the value of 0.5 and 1 percent of flour (flour oak and wheat flour) and no flour is individually prepared. The fungal suspension containing Penicillium expansum and Aspergillus nigermolds growing on it and the results were recorded. This study showed that Aspergillus nigeris highly sensitive to the flour oak and even in the presence of 0.5 percent of it, was not able to grow and activities. But Penicillium expansum mold could well on medium containing 0.5 percent of oak flour, its growth, but with the amount of flour in medium to 1%, its growth was strongly influenced and its activity is greatly reduced in comparison with control. The results of this study indicate that Iranian oak fruit is strong anti-fungal compounds. Therefore, it can control the growth of Penicillium expansum and Aspergillus niger very well and it can be used to control food spoilage, including bakery products offered.   Manuscript profile

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15 - Biocontrol activity optimization of low-fermenting yeast isolates against Aspergillus niger to remove toxin from grape juice
Arash Babaei Mohsen Duzbakhshan Hadis Tavafi

Background & Objectives: Grapes infected with Aspergillus can produce ochratoxin A (OTA) in the processing of beverages such as wine or grape juice. This study aimed to evaluate the antifungal biological potential of two low-fermenting native yeast isolates (A01 G01 More

Background & Objectives: Grapes infected with Aspergillus can produce ochratoxin A (OTA) in the processing of beverages such as wine or grape juice. This study aimed to evaluate the antifungal biological potential of two low-fermenting native yeast isolates (A01 G01) and three standards (Saccharomyces cerevisiae, Candida guilliermondii, Metschnikowia agaves) yeast isolates against Aspergillus niger and their ability to remove OTA in grape juice and its products, without any considerable alcohol production during the process. Material & Methods: Two native yeast isolates (A01 and G01) were obtained from Malayer apples and grapes, respectively, and inoculated on the PDA culture medium. Native isolates were identified by sequencing D1 and D2 and ITS 1 and ITS2 regions of the ribosomal DNA gene.Results: The results of DNA sequencing identified both native isolates as Saccharomyces. All strains showed a significant ability in inhibition of A. niger growth both on grape berries and in culture media. Meanwhile, yeast isolates produced a trace amount of alcohol.Conclusion: Biological control of A. niger and OTA-decontamination using yeast is proposed as an approach to meet the Islamic dietary laws regarding the absence of alcohol in halal beverages. Manuscript profile

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16 - Simulation of the production process of Aspergillus niger single cell protein base on un-structured kinetic models
Fatemeh Ardestani Roxana Kasebkar

Background & Objectives: Design of the production of single cell proteins depends on definition of the growth template of the producer microorganisms. This study was aimed to evaluate the production of Aspergillus niger single cell protein and simulation of cell bio More

Background & Objectives: Design of the production of single cell proteins depends on definition of the growth template of the producer microorganisms. This study was aimed to evaluate the production of Aspergillus niger single cell protein and simulation of cell biomass production based on several un-structured models. Materials & Methods: In this experimental study, the fermentative process of single cell protein production was conducted in batch submerged culture with optimum culture medium formulation at 250C, pH 6 and 300 rpm for 200 h in an incubator shaker. At the end of process, the content of shaker flasks was used to analysis glucose concentration, cell dry weight and protein content in cell biomass.  Results: The result simulation by Monod, Moser and Logistic models showed 92% 63% and 83% similarity, respectively. Increase in the pH from 3.5 to 6 caused 71% enhancement in protein content in cell biomass. However, pH more than 6 led to decrease in the cell biomass protein content and this values reached to 29% a pH 7. Increases in the initial glucose concentration from 10 to 50 g. L-1 did not show considerable effects on the cell biomass protein content. Cell biomass protein content of the media containing 50 g. L-1 initial glucose was only 5.67% more than the medium contained of 10 g. L-1 initial glucose. Conclusion: The Monod kinetic model was proposed as a suitable model to simulate A. niger behaviour. Furthermore, pH of the media affects cell biomass protein content. However, initial glucose concentration in the media did not show significant effects on the cell biomass protein content. Manuscript profile

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17 - Kinetic study of starch enzymatic hydrolysis by Aspergillus niger and ethanol production by Saccharomyces cerevisiae
Masoud Hatami-manesh Mousa Nazari

Background & Objectives: The use of biological processes and optimizing them in order to produce biofuels such as ethanol is very important due to economic and environmental issues. Therefore, this study was conducted to investigate the kinetic model of starch enzym More

Background & Objectives: The use of biological processes and optimizing them in order to produce biofuels such as ethanol is very important due to economic and environmental issues. Therefore, this study was conducted to investigate the kinetic model of starch enzymatic hydrolysis by Aspergillus niger and ethanol production using Saccharomyces cerevisiae.Materials & Methods: The study was performed on a laboratory scale. The effect of different parameters such as pH and temperature on starch enzyme hydrolysis by A. niger was investigated. Also, the Michaelis-Menten’s model was used to assess the Kinetic model of the enzymatic hydrolysis process. In order to produce ethanol from the hydrolyzed starch, S. cerevisiae (yeast) was used at the temperature of 25 °C and pH of 4.5.Results: The results showed that the pH of 5 and the temperature of 35 °C have the highest effect on glucose production by A. niger. In addition, assessment of the kinetics and the constants of the model measured Vmax and Km as 10.41 and 73.23, respectively. Comparison between the experimental data and those predicted from the rate model indicated good agreement (R2= 0.93). The results of ethanol production by S. cerevisiae on hydrolyzed medium with glucose initial concentration of 32 g/l showed the maximum ethanol production and cell dry weight as 10.04 g/l  and 3.08 g/l, respectively.Conclusion: According to the results of this study Michaelis–Menten kinetics model is able to predict enzymatic hydrolysis of starch. Furthermore, hydrolyzed starch can be used as an appropriate substrate for ethanol production. Manuscript profile

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18 - Optimization of citric acid production by Aspergillus niger in the presence and absence of SR63
Sayyid Rasool Tayyeb Mohammad Mahdi Motaghi Babak Kheirkhah

Background & Objectives: Citric acid is one of the most important organic acid, which is used wildly in different industries, and this demand has been growing every year. This study was aimed to investigate the optimal conditions for the production of citric acid by More

Background & Objectives: Citric acid is one of the most important organic acid, which is used wildly in different industries, and this demand has been growing every year. This study was aimed to investigate the optimal conditions for the production of citric acid by Aspergillus niger in the presence and absence of SR63. Materials & Methods: In this study, we used different environmental samples such as air, soil, water and leaves to isolate the fungus. Colonies with the ability to growth on czapek dox agar medium were screened. To increase the production efficiency, SR63 was added to fermentation liquid medium. Also, optimising of fermentation condition, temperature of medium and time of fermentation were examined. Result: Overall, 10 colonies were isolated from different environment, which one of them had the best citric acid production ability in compare to the others. The best result was achieved in 30°c for 6 days into a medium with 0.0125g/L SR63 at pH 5. Conclusion: Regarding the results, SR63 could increase the production of citric acid by inhibition of overgrowth of A. niger fungal thread. Manuscript profile

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19 - Identification and optimization of fungal pectinase isolated in screening stage for fruit juice industry
Azam Nouri Goushki Mohammad Kargar Javid Amini Mohammad Mehdi Motaghi

Background & Objectives: Pectinolytic enzymes or pectinases are a heterogeneous group of related enzymes that hydrolyze the pectic substances. The main industrial application of pectinases is the extraction and clarification of fruit and vegetable juices. The aim of More

Background & Objectives: Pectinolytic enzymes or pectinases are a heterogeneous group of related enzymes that hydrolyze the pectic substances. The main industrial application of pectinases is the extraction and clarification of fruit and vegetable juices. The aim of this present study was identification and optimization of fungal pectinase isolated in screening stage for fruit juice industry.                                                                                                              Materials & Methods: This study was performed on 50 samples of apple in decay, soil and juice concentrate factories wastewater that isolated from different provinces of Iran, periodic random. First, isolated fungi were investigated from enzyme activity by measuring the clear zone on pectin medium and enzyme production in submerged medium containing pulp and pectin apple as the sole carbon sources. The best strain was selected for enzyme activity. Then, were studied kinetic various factors of pectinase. Results: 80 fungal were isolated from these sources that 13 of these fungi were positive pectinase activity with creation a clear zone around the colonies. The pectinase activity of the 13 (%16) isolates was assayed using apple pomace and pectin as the sole carbon sources in submerged culture fermentation. The most pectinase activity (0.4 U/ml) was related to the Aspergillus niger AN64 that was identified by morphological characterization. Giving the highest enzyme production rate in 72h. optimum temperate and PH for pectinase activity and stability were 30° C, pH 5. Temperature (20-50) and pH (3-7) ranges were obtained for pectinase stability. Ag1+ , Mg2+, Mn2+ and surface active detergents such as ammonium sulphate, yeast extract, EDTA and citric acid enhanced the pectinase activity. Conclusion: This strain of A. niger AN64 can be used in fruit juice industry because tolerance in a wide range of the acidic pH and various temperatures. Manuscript profile

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20 - Review of Recent Advances in Treatment of Celiac Disease Using Enzymatic Gluten Degradation
Mansooreh Hooshiyar Gholam Hossein Ebrahimi Pour Mohammad Rostami-Nejad Fahimeh Sadat Gholam-Mostafaei Kaveh Baghaei Alireza Emadi Vahid Khalaj

10.22034/jchr.2021.1907514.1167

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