FUNGAL PECTINASE AND HYDROLASES PRODUCTION BY SOLID-STATE FERMENTATION.

Maceration enzymes are important for vegetable cell wall lysis, clarification and enhancing juice yield, extraction of essential oils and phenolic compounds. The aim of this study was to evaluate the production of pectinase, cellulase, -amylase, and protease by fungal strains by solid-state fermentation using wheat bran media with and without 0.5 % citric pectin. Among 16 strains, the enzymatic extract of Aspergillus niger CCT 4846, Aspergillus niger LBA02 and Aspergillus sp beiju stood out, showing higher clarification activity of the citric pectin suspension. The three strains presented similar endopectinase values (0.83 U/g) when fermented in wheat bran with or without 0.5% pectin, however, A. niger LBA 02 stood out, showing higher exopectinase (2.28 U/g) after fermentation in wheat bran with 0.5% pectin media, at 30ºC for 72 to 96 h. The strain of A. niger CCT 4846 showed higher values of acid protease activity (24.28 U/g) after fermentation in the wheat bran media without 0.5% pectin. Aspergillus sp beiju demonstrated high CMCase (2.68 U/g), -amylase (13.84 U/g) and protease (15.12 U/g) activity when fermented in the media with pectin when compared to the wheat bran media only. The fermentation of the three strains in the wheat bran with 0.5% pectin media enhanced protease activity at pH 6.0 when compared to wheat bran media only. Enzymatic extracts of the three strains presented similar endopectinase activity but different exopectinase, CMCase, -amylase, and protease activity, allowing them to be used in food processing.