Juice Extraction from Mango Pulp Using an Enzymatic Complex of Trichoderma sp. produced by Solid-state Fermentation

In this study, 2 Trichoderma strains (T-Ⅰ and T-Ⅱ) were evaluated for the production, by submerged (SmF) and solid state fermentation (SSF) of an enzymatic complex with the capacity to degrade the cell components of mango peels, using these as support (in SSF) and source of nutrients. Highest enzyma...

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Bibliographic Details
Published in:Food science and biotechnology 2010, 19(5), , pp.1387-1390
Main Authors: Buenrostro-figueroa, Juan, Universidad Autonoma de Coahuila. Saltillo, Coahuila State, Mexico, Garza-Toledo, Heliodoro de la, Universidad Autonoma de Coahuila. Saltillo, Coahuila State, Mexico, Ibarra-Junquera, Vrani, University of Colima, Coquimatlan, Colima, Mexico, Aguilar, Cristobal Noe, Universidad Autonoma de Coahuila. Saltillo, Coahuila State, Mexico
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
enzymatic complex
FERMENTACION EN ESTADO SOLIDO
FERMENTATION A L'ETAT SOLIDE
Food Science
juice extraction
Mangifera indica
MANGO
MANGOES
MANGUE
Nutrition
Research Note
SOLID STATE FERMENTATION
TRICHODERMA
식품과학
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Summary:In this study, 2 Trichoderma strains (T-Ⅰ and T-Ⅱ) were evaluated for the production, by submerged (SmF) and solid state fermentation (SSF) of an enzymatic complex with the capacity to degrade the cell components of mango peels, using these as support (in SSF) and source of nutrients. Highest enzymatic activity (7,552.5 units of endo-glucanase/L) was found in T-Ⅱ by SSF. Efficiency of this crude enzymatic extract in the extraction of mango juice was evaluated, improving the yield up to 79%, representing an alternative to give an added value of mango peels improving the yields of production of mango juice.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-010-0197-5