Xylanase Production by Aspergillus niger LPB 326 in Solid-State Fermentation Using Statistical Experimental Designs 

Giselle Maria Maciel1, Luciana Porto de Souza Vandenberghe1, Charles Windson Isidoro Haminiuk2, Ricardo Cancio Fendrich1, Bianca Eli Della Bianca1, Tahiana Quintella da Silva Brandalize1, Ashok Pandey3 and Carlos Ricardo Soccol1*

1Bioprocess Engineering and Biotechnology Division, Federal University of Paraná (UFPR), P.O. Box 19011, Curitiba, PR, Brazil

2Food Technology Department, Federal University of Technology, Paraná (UTFPR), P.O. Box 271, Campo Mourão, PR, Brazil
3Biotechnology Division, Regional Research Laboratory, CSIR, IN-695 019 Trivandrum, India

Article history:

Received August 29, 2006
Accepted June 18, 2007

Key words:

xylanase, Aspergillus niger, solid-state fermentation, statistical designs


Xylanase was produced by Aspergillus niger LPB 326 cultivated on lignocellulosic substrate composed by sugarcane bagasse and soybean meal in solid-state fermentation. The effects of various variables were observed and optimized by applying statistical experimental designs. The best xylanase activity was obtained in a medium containing 10 g of sugarcane bagasse and soybean meal in the ratio of 65 and 35 %, respectively, moistened to 85 % of initial water content with a nutrient salt solution composed of (in g/L): CuSO4 0.4, KH2PO4 1.5 and CoSO4 0.0012, and incubated for 4 days at 30 °C. Under these optimized conditions, a xylanase activity of 3099 IU/g of dry matter was obtained.


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