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Production and Application of Xylanase from Penicillium sp. Utilizing Coffee By-products

Pushpa, S. Murthy and Madhava Naidu, M. (2012) Production and Application of Xylanase from Penicillium sp. Utilizing Coffee By-products. Food and Bioprocess Technology, 5. pp. 657-664.

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Abstract

The lignocellulosic coffee by-products such as coffee pulp, coffee cherry husk, silver skin, and spent coffee were evaluated for their efficacy as a sole carbon sources for the production of xylanase in solid-state fermentation using Penicillium sp. CFR 303. Among the residues, coffee cherry husk was observed to produce maximum xylanase activity of 9,475 U/g. The process parameters such as moisture (50%), pH (5.0), temperature (30°C), particle size (1.5 mm), inoculum size (20%), fermentation time (5 days), carbon source (xylose), and nitrogen source (peptone) were optimized and the enzyme activity was in the range of 19,560–20,388 U/g. The enzyme production was further improved to 23,494 U/g with steam as a pre-treatment. The extracellular xylanase from the fungal source was purified to homogeneity from culture supernatant by ammonium sulfate fractionation, DE32-cellulose with a recovery yield of 25.5%. It appeared as a single band on SDS-PAGE gel with a molecular mass of approximately 27 kDa. It had optimum parameters of 50°C temperature, pH5.0, Km 5.6 mg/mL, and Vmax 925 μmol mg−1min−1 with brichwood xylan as a substrate. The crude enzyme hydrolysed lignocellulosic substrate as well as industrial pulp. Production of xylanase utilizing coffee by-products constitutes a renewable resource and is reported for the first time.

Item Type: Article
Uncontrolled Keywords: Penicillium sp. CFR 303 . Xylanase . Solid-state fermentation . Coffee husk . Purification
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Nov 2010 06:29
Last Modified: 23 Feb 2012 05:42
URI: http://ir.cftri.com/id/eprint/9809

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