Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Enzymatic Reactions in Citric Acid Fermentation of Mandarin Orange Peel by Aspfrgillus niger

만다린 오렌지 과피를 기질로 한 Aspergillus niger의 구연산 발효에 관련된 효소적 반응

  • Published : 1993.02.01
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Abstract

When mandarin orange peel was used for a substrate of citric aCid fermentation by Aspergillus niger, principal enzyme activities were investigated. Not only the activity of polygalacturonase and pectin esterase being capable of digesting pectin and crude fiber of mandarin orange peel. but also that of carboxymethyl cellulase, xylanase and amylase was high. In carbohydrate metabolism, the activity of enzymes related in HMP pathway was higher than that in EMP pathway at the orange peel medium designed hereby rather than synthetic medium. Productivity of citric acid was significantly increased when the activity of citrate synthetase was high and 5imultaneously those of aconitase and NADP-dependent dehydrogenase were low.

만다린 오렌지 과피를 기질로 하여 Asp. niger의 구연산 발효를 행하여 관련된 일련의 효소적 활성을 합성배지와 비교한 결과 만다린 오렌지 과피배지에서는 괴피에 함유된 Pectin이나 조섬유 등의 자화로 인하여 Polygalacturonase와 Pectin의 활성 뿐만 아니라 CMCase, xylannase 및 amylase의 활성이 높게 나타났다.

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References

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