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Cellulolytic enzymes production guided by morphology engineering.

Mariane M Buffo1, André L Z Ferreira1, Renata M R G Almeida2

  • 1Federal University of São Carlos, São Carlos, SP, 13565-905, Brazil.

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Controlling Aspergillus niger morphology optimizes enzyme production. Pellet formation enhances endoglucanase, while dispersed growth boosts β-glucosidase, crucial for lignocellulosic biomass processing.

Keywords:
(hemi) CellulasesAspergillus nigerEnzymesFilamentous fungiMorphology engineering

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Area of Science:

  • Biotechnology
  • Enzymology
  • Microbial Physiology

Background:

  • Endoglucanase and xylanase are vital enzymes for lignocellulosic biomass hydrolysis.
  • Optimizing enzyme secretion by Aspergillus niger is key for efficient biomass conversion.
  • Microbial morphology can influence enzyme production and secretion.

Purpose of the Study:

  • To investigate how spore concentration and pH affect Aspergillus niger morphology.
  • To determine the relationship between A. niger morphology and the production of endoglucanase, xylanase, and β-glucosidase.
  • To develop a method for directing enzyme selectivity through morphological control.

Main Methods:

  • Cultivating Aspergillus niger under varying spore concentrations and pH levels.
  • Analyzing microbial morphology using a form factor-based morphologic scale (Y).
  • Quantifying endoglucanase, xylanase, and β-glucosidase activities in fermentation broths.

Main Results:

  • Xylanase production remained unaffected by changes in A. niger morphology.
  • Endoglucanase production was enhanced in pellet morphology under lower stress conditions.
  • Dispersed morphology significantly increased β-glucosidase production (up to fourfold).

Conclusions:

  • A. niger morphology can be manipulated to selectively enhance the production of specific enzymes.
  • The proposed morphologic scale and equation offer a tool for optimizing enzyme yields for biomass processing.
  • Morphological characteristics serve as an indicator for relative enzyme activities in fermentation.