title: Utilization of molasses and sugar cane bagasse for production of fungal invertase in solid state fermentation using Aspergillus niger GH1.
abstract: Agro-industrial wastes have been used as substrate-support in solid state fermentation for enzyme production. Molasses and sugarcane bagasse are by-products of sugar industry and can be employed as substrates for invertase production. Invertase is an important enzyme for sweeteners development. In this study, a xerophilic fungus Aspergillus niger GH1 isolated of the Mexican semi-desert, previously reported as an invertase over-producer strain was used. Molasses from Mexico and Cuba were chemically analyzed (total and reducer sugars, nitrogen and phosphorous contents); the last one was selected based on chemical composition. Fermentations were performed using virgin and hydrolyzate bagasse (treatment with concentrated sulfuric acid). Results indicated that, the enzymatic yield (5231 U/L) is higher than those reported by other A. niger strains under solid state fermentation, using hydrolyzate bagasse. The acid hydrolysis promotes availability of fermentable sugars. In addition, maximum invertase activity was detected at 24 h using low substrate concentration, which may reduce production costs. This study presents an alternative method for invertase production using a xerophilic fungus isolated from Mexican semi-desert and inexpensive substrates (molasses and sugarcane bagasse).
authors.affiliation: Food Research Department School of Chemistry Graduate Program in Food Science and Technology Universidad Autónoma de Coahuila SaltilloCoahuila México Food Research Department, School of Chemistry, Graduate Program in Food Science and Technology, Universidad Autónoma de Coahuila, Saltillo, Coahuila, México.
authors.forename: F
authors.initials: F
authors.lastname: Veana
authors.affiliation: Food Research Department School of Chemistry Graduate Program in Food Science and Technology Universidad Autónoma de Coahuila SaltilloCoahuila México Food Research Department, School of Chemistry, Graduate Program in Food Science and Technology, Universidad Autónoma de Coahuila, Saltillo, Coahuila, México.
authors.forename: J L
authors.initials: JL
authors.lastname: Martínez-Hernández
authors.affiliation: Food Research Department School of Chemistry Graduate Program in Food Science and Technology Universidad Autónoma de Coahuila SaltilloCoahuila México Food Research Department, School of Chemistry, Graduate Program in Food Science and Technology, Universidad Autónoma de Coahuila, Saltillo, Coahuila, México.
authors.forename: C N
authors.initials: CN
authors.lastname: Aguilar
authors.affiliation: Food Research Department School of Chemistry Graduate Program in Food Science and Technology Universidad Autónoma de Coahuila SaltilloCoahuila México Food Research Department, School of Chemistry, Graduate Program in Food Science and Technology, Universidad Autónoma de Coahuila, Saltillo, Coahuila, México.
authors.forename: R
authors.initials: R
authors.lastname: Rodríguez-Herrera
authors.affiliation: Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar Ciudad de La Habana Cuba Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar, Ciudad de La Habana, Cuba.
authors.forename: G
authors.initials: G
authors.lastname: Michelena
mesh_terms: D001234:Aspergillus niger / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism*; D002241:Carbohydrates / Q000032:analysis; D003462:Cuba; D005285:Fermentation; D008800:Mexico; D008965:Molasses; D009584:Nitrogen / Q000032:analysis; D010758:Phosphorus / Q000032:analysis; D031786:Saccharum / Q000378:metabolism*; D014866:Waste Products; D043324:beta-Fructofuranosidase / Q000302:isolation & purification* / Q000378:metabolism*
chemical_list: D002241:Carbohydrates; D014866:Waste Products; D010758:Phosphorus; D043324:beta-Fructofuranosidase; D009584:Nitrogen
keywords: by-products; virgin and hydrolyzated bagasse; xerophilic; β-fructofuranosidase