Process for production of an enzyme product
View Patent ↗The invention relates to a process for production of an enzyme product having a plurality of enzyme activities obtained by fermentation of an Aspergillus strain.
1. A process for the production of an enzyme composition, the process comprising the steps of submerged fermentation of an Aspergillus tubingensis strain having the deposit accession number CBS123488 in a fermentation medium, wherein said medium comprises sugar beet pulp and/or cereal bran to obtain a fermentation broth, and recovery of said enzyme composition from said fermentation medium, wherein said enzyme composition comprises
i. endo-polygalacturonase,
ii. exo-polygalacturonase,
iii. pectinesterase,
iv. pectin lyase,
v. cellulase,
vi. xylanase, and
vii. arabinanase.
2. The process according to claim 1 , wherein the fermentation medium comprises sugar beet pulp in the range of 1-30% w/w.
3. The process according to claim 1 , wherein the fermentation medium comprises sugar beet pulp in the range of 2-8% w/w.
4. The process according to claim 1 , wherein the fermentation medium comprises sugar beet pulp in the range of 3-7% w/w.
5. The process according to claim 1 , wherein the sugar beet pulp has a sugar content of 0.5-20% w/w.
6. The process according to claim 1 , wherein the sugar beet pulp has a sugar content of 2-8% w/w.
7. The process according to claim 1 , wherein the sugar beet pulp has a sugar content of 5-40% w/w.
8. The process according to claim 1 , wherein the sugar beet pulp is un-molassed.
9. The process according to claim 1 , wherein the cereal bran is wheat bran.
10. The process according to claim 9 , wherein the wheat bran has an arabinan content of 2-20% w/w.
11. The process according to claim 1 , wherein the Aspergillus tubingensis strain has not been genetically modified (non-GMO).
12. The process according to claim 1 , wherein the pH during the fermentation is in the range of 3-4.5.
13. The process according to claim 1 , wherein the pH during the fermentation is in the range of 3-4.
14. The process according to claim 1 , wherein the pH during the fermentation is in the range of 3.2-3.7.
15. The process according to claim 1 , wherein the temperature during the fermentation is in the range of 25-40° C.
16. The process according to claim 1 , wherein the temperature during the fermentation is in the range of 28-34° C.
17. The process according to claim 1 , wherein the fermentation is conducted as an aerobic fermentation.
18. The process according to claim 1 , wherein the fermentation medium further comprises ammonium sulphate and/or potassium nitrate.
19. The process according to claim 1 , wherein the fermentation comprises the steps of:
a. growing said Aspergillus tubingensis strain in an inoculum medium to obtain an inoculum, and
b. adding said inoculum to said fermentation medium.
20. The process according to claim 19 , wherein the inoculum medium comprises cereal bran and/or sugar beet pulp.
21. The process according to claim 19 , wherein the inoculum medium comprises wheat bran.
22. An enzyme product obtainable by a process according to claim 1 .
23. An enzyme product preparation comprising an enzyme product according to claim 22 , and an enzyme carrier.
24. The process of claim 1 , wherein said enzyme product is recovered in the form of a cell free broth from said fermentation broth.