Improvement of Pectinase Production by Co-culture of Bacillus spp. Using Apple Pomace as a Carbon Source

Kuvvet, Ceren
Çekmecelioğlu, Deniz
Increasing interest in using food and agricultural wastes for low cost enzyme production continues in fermentation industry. Bacteria, especially Bacillus subtilis, are known to produce pectinases in synthetic media and media amended with agricultural wastes as a carbon source, whereas the potential of co-culturing Bacillus species to produce pectinases has not been fully studied yet. In this study, co-culture of B. subtilis and B. pumilus was optimized for solid load and pH to maximize pectinase production in submerged fermentation using apple pomace as the carbon source. Optimal pectinase activity was achieved as 11.25IU/mL with 15% apple pomace (solid load), pH 9.0, and 1/4 of culture ratio (B. subtilis/B. pumilus) at 30 degrees C after 24h of fermentation period according to the Box-Behnken response surface methodology. Thus, it was concluded that a twofold-increase in pectinase production was achieved by co-culturing of Bacillus spp. compared to our previous monoculture Bacillus study.


Pectinase production using apple pomace as carbon source by mixed culture fermentation
Kuvvet, Ceren; Çekmecelioğlu, Deniz; Department of Biotechnology (2016)
There is a growing interest in enzyme production from food and agricultural wastes to reduce the cost of production. Pectinases are one of the important group of enzymes used in fruit processing, alcoholic beverages, coffee and tea fermentation and textile industries. Pectinases can be produced by both solid state and submerged fermentation from various plant and microorganisms; however fungal microorganisms are the largest sources of bulk commercial enzymes and there are numerous studies on pectinase produ...
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Kurt, Ayşe Sultan; Çekmecelioğlu, Deniz; Department of Food Engineering (2019)
Grape pomace is the major waste in the wine industry and it consists of high moisture content and residual sugars, which make it susceptible to rapid microbial spoilage. Thus, it needs to be disposed of with care to eliminate both environmental and health problems. The carbohydrate fraction of grape pomace is a fibrous material, and is an additional source of fermentable sugars to produce biofuel and hydrolytic enzymes. In this study, grape pomace hydrolysate was used for cellulase production with Bacillus ...
Enhancing the value of nitrogen from rapeseed meal for microbial oil production
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Rapeseed meal, a major byproduct of biodiesel production, has been used as a low-cost raw material for the production of a generic microbial feedstock through a consolidated bioconversion process. Various strategies were tested for the production of a novel fermentation medium, rich in free amino nitrogen (FAN): commercial enzymes (CEs) (2.7 mg g(-1) dry meal), liquid state fungal pre-treatment (LSF) using Aspergillus oryzae (4.6 mg g(-1)), liquid state fungal pre-treatment followed by fungal autolysis (LSF...
Optimization of the fermentation parameters to maximize the production of cellulases and xylanases using DDGS as the main feedstock in stirred tank bioreactors
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© 2022 Elsevier LtdLignocellulolytic enzymes such as cellulase and xylanases are needed on the industrial scales for low-cost production of biofuels and the other value-added products from lignocellulosic biomass such as distillers' dried grains with solubles (DDGS). Optimization of fermentation variables such as agitation, aeration, and inoculum size for fungal enzyme production by submerged fermentation can enhance the enzyme production levels. Therefore, this research focused on the statistical optimizat...
Formulation of food processing wastes for co-production of bacterial pectinase and cellulase enzymes
Özzeybek, Mehlika; Çekmecelioğlu, Deniz; Department of Food Engineering (2022-5-16)
Production of enzymes has always been the focus of research with its ever-increasing application area, yet it is an expensive process due to the need for pure carbon sources to carry out the production. Exploring new ways to reduce cost while maximizing enzyme production is an ongoing battle, even in today's opportunities. In this research, a mixture of food wastes was valorized and bacterial pectinase and cellulase were co-produced. Optimum proportions of the hazelnut shells, orange peel, and apple pomace ...
Citation Formats
C. Kuvvet, S. UZUNER, and D. Çekmecelioğlu, “Improvement of Pectinase Production by Co-culture of Bacillus spp. Using Apple Pomace as a Carbon Source,” WASTE AND BIOMASS VALORIZATION, pp. 1241–1249, 2019, Accessed: 00, 2020. [Online]. Available: