Novel Routes for Valorisation of Grape Pomace Through the Production of Bioactives by Aspergillus niger
| العنوان: | Novel Routes for Valorisation of Grape Pomace Through the Production of Bioactives by Aspergillus niger |
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| المؤلفون: | Laura Lis Ricardi, Diana Romanini, María-Rocío Meini |
| المصدر: | Waste and Biomass Valorization. 11:6047-6055 |
| بيانات النشر: | Springer Science and Business Media LLC, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | INDUSTRIAL ENZYMES, 0106 biological sciences, Environmental Engineering, ASPERGILLUS NIGER, biology, Renewable Energy, Sustainability and the Environment, TANNASE, Bioproductos, Biomateriales, Bioplásticos, Biocombustibles, Bioderivados, etc, 020209 energy, Aspergillus niger, Pomace, GRAPE POMACE, INGENIERÍAS Y TECNOLOGÍAS, 02 engineering and technology, biology.organism_classification, 01 natural sciences, Tannase, Biotecnología Industrial, GALLIC ACID, Industrial enzymes, 010608 biotechnology, 0202 electrical engineering, electronic engineering, information engineering, Food science, Valorisation, Waste Management and Disposal |
| الوصف: | Grape pomace is an abundant winery by-product produced worldwide, which contains a high concentration of polyphenols trapped in cell wall fibers. The fungus tannase enzyme finds many applications in the industry, but its use is currently limited. This is due to its high production cost derived from tannic acid, which is the typical inductor of tannase enzyme by Aspergillus species. Therefore, assessment of natural tannin sources as inductors is a strategy to overcome this limitation. We propose here to employ the red grape pomace, which is a rich source of tannins and polyphenols. We found that, although grape pomace is not able to induce tannase by itself, it is a useful complement for tannic acid induction, reducing the concentration of tannic acid necessary to achieve maximum levels of tannase induction, which ranged between 3.0 and 4.5 U/mL. We also explored the potential usage of this biomass to induce other relevant industrial enzymes and quantified the recovery of gallic acid from grape pomace by the fungus fermentation; finding new routes for this by-product valorisation. Fil: Meini, María Rocío. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Biológica. Área Biofísica; Argentina Fil: Ricardi, Laura Lis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina Fil: Romanini, Diana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología; Argentina |
| وصف الملف: | application/pdf |
| تدمد: | 1877-265X 1877-2641 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6402626c8764e0d971ef4428f2dfec8 https://doi.org/10.1007/s12649-019-00844-1 |
| حقوق: | RESTRICTED |
| رقم الأكسشن: | edsair.doi.dedup.....d6402626c8764e0d971ef4428f2dfec8 |
| قاعدة البيانات: | OpenAIRE |
Find this article in full text from Springer Verlag. | تدمد: | 1877265X 18772641 |
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