Production of Aspergillus terreus beta-L-rhamnosidase by solid state fermentation

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Abstract
Aims: The study of production of Aspergillus terreus CECT 2663 α-L-rhamnosidase in solid state fermentation using wheat bran, washed sugar cane bagasse and polyurethane foam as substrates or supports for the enzyme production. Methods and Results: Cultures were carried out in Petri dishes under controlled temperature and humidity. Naringin or rhamnose were the enzyme inducers and carbon sources. The enzyme activity to inducer ratio was appreciably greater when using sugar cane bagasse or polyurethane foam than wheat bran. The influence of inoculum size, inducer, airflow, humidity and temperature were determined. Under optimum conditions, about four units of enzyme per ml nutrient solution were obtained after 4–6 d. Conclusions: The activity to inducer ratio was higher, and the cultivation time was shorter in solid state fermentation than those observed in submerged cultures. Significance and Impact of the Study: Solid cultures, using naringin as inducer, can be appropriate α-L-rhamnosidase production.