Original scientific paper

Fungal Invertase Expression in Solid-State Fermentation

Cuitlahuac Aranda ; Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza and Jose Cárdenas, Col. República, PO Box 252, 25000, Saltillo, Coahuila, Mexico
Armando Robledo ; Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza and Jose Cárdenas, Col. República, PO Box 252, 25000, Saltillo, Coahuila, Mexico
Octavio Loera ; Department of Biotechnology, Universidad Autónoma Metropolitana, Iztapalapa. Av. Michoacán y la Purisma, Col. Vicentina, 09340, México, D.F. Mexico
Juan C. Contreras-Esquivel ; Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza and Jose Cárdenas, Col. República, PO Box 252, 25000, Saltillo, Coahuila, Mexico
Raul Rodríguez ; Department of Biotechnology, Universidad Autónoma Metropolitana, Iztapalapa. Av. Michoacán y la Purisma, Col. Vicentina, 09340, México, D.F. Mexico
Cristóbal Noé Aguilar ; Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza and Jose Cárdenas, Col. República, PO Box 252, 25000, Saltillo, Coahuila, Mexico

Abstract

In this study invertase activity expression in Aspergillus niger Aa-20 was evaluated under different concentrations of two substrates using solid-state fermentation (SSF) on polyurethane foam. Glucose was used as repressor and sucrose was the inducer. Invertase production increased when glucose was present in the medium (up to 100 g/L); however, higher concentration than this reduced the enzyme production. Induction-repression ratio obtained using any glucose concentration was at least 2.5 times higher than that under basal conditions (without inducer).

Keywords

invertase; solid-state fermentation; expression kinetics

Hrčak ID:

109858

URI

https://hrcak.srce.hr/109858

Publication date:

15.6.2006.

Article data in other languages: croatian

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