Biotechnological Potential of Agro-Industrial Wastes as a Carbon Source to Thermostable Polygalacturonase Production in Aspergillus niveus

Table 2

Effect of different carbon sources on the production of PG from A. niveus under SbmF.

Source	Growth; (mg total of protein)	Activity; (U total)
Sigma-Aldrich Citrus Pectin	1.9±0.07	319±3
None	0.1±0.06	36±3
Glucose	0.1±0.04	16±2
Monogalacturonic acid	0.1±0.05	102±5
Polygalacturonic acid	0.2±0.08	124±4
7128 Citrus Pectin*	2.5±0.06	286±2
USP-B Citrus Pectin*	2.5±0.07	274±4
JMH6 Citrus Pectin*	2.5±0.09	236±4
GENU 8001 Citrus Pectin*	2.2±0.08	268±3
GEN 8003 Citrus Pectin*	2.6±0.04	315±3
Sucrose	3.8±0.05	197±4
Vetec Citrus Pectin	1.7±0.09	307±5
Galactose	3.1±0.10	26±2
Trehalose	2.6±0.05	67±3
Raffinose	2.7±0.04	60±2
Arabinose	3.8±0.04	172±4
Penetrose	5.2±0.07	170±3
Gum guar	3.7±0.11	244±2
Apple peel (Malus domestica)	4.5±0.09	248±7
Orange peel (Citrus sinensis)	2.4±0.10	335±9
Lemon peel (Citrus latifolia)	3.1±0.12	300±8
Passion fruit peel (Passiflora edulis)	3.6±0.11	313±6
commercial mate herb (Illex paraguariensis)	4.9±0.09	136±7
Rice straw (Oryza sativa)	1.0±0.04	35±4
Sugar cane bagasse (Saccharum officinarum)	1.6±0.07	95±6
Corn cob (Zea mays)	1.2±0.03	105±8
Wheat bran (Triticum aestivum)	3.1±0.13	92±5
Soya bran (Glycine max)	3.3±0.10	73±4

* FROM CPKelco Brasil S/A.