Optimization of production conditions for xylanase production by newly isolated strain Aspergillus niger through solid state fermentation of oil palm empty fruit bunches
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Date
2017-07-21
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Elsevier
Abstract
Response surface (RSM) optimization of selected cultural parameters and the effect of various nitrogen sources
on xylanase production by novel strain of Aspergillus niger via solid state fermentation of oil-palm-empty-bunches
(OPEFB) were assessed. The newly isolated oil-palm-field-domiciled strain of Aspergillus niger was identified
based on rRNA analysis as Aspergillus niger USM SD2 (GenBank accession no. KU882054). RSM was used to
generate regression model for xylanase activity by this organism; while the effect of non-inclusion of incubation
period among selected cultural conditions was assessed based on the xylanase production profile of the organism
after optimization. Results showed that optimization model terms were significant with regression coefficient
(R2) value of 0.95. Xylanase activity was optimum at 25 °C, initial moisture-substrate ratio 4:1; pH 6.3 and total
inoculums size, 2 × 106 spores/ml. At optimum production period, xylanase production was enhanced by more
than 100% of its value prior optimization. Moreover, the use of yeast extract (Y/E) enhanced xylanase production
better than any other nitrogen sources evaluated. Consequently, at its optimum concentration (15 g/l),
the addition of Y/E enhanced xylanase production such that final activity (3246 IU/gds) was 160% and 29%
higher than activities (1250 IU/gds) prior to and after (2512 IU/gds) parametric optimization respectively.
Further analyses also showed that xylanase production by A. niger USM SD2 was independent of period of
incubation and, hence, its growth rate.
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Citation
18. Ajijolakewu, A. K., Leh, C. P., Wan Nadiah, W.A. & Lee, C.K. (2017): Optimization of production conditions for xylanase production by newly isolated strain of Aspergillus niger through solid state fermentation of oil palm empty fruit bunches. Biocatalysis and Agricultural Biotechnology. 11; 239-247, Published by Elsevier. Available at: http://www.sciencedirect.com/science/article/pii/S1878818116303991