Xylanase Production by Aspergillus niger LPB 326 in Solid-State Fermentation Using Statistical Experimental Designs 

Giselle Maria Maciel¹, Luciana Porto de Souza Vandenberghe¹, Charles Windson Isidoro Haminiuk², Ricardo Cancio Fendrich¹, Bianca Eli Della Bianca¹, Tahiana Quintella da Silva Brandalize¹, Ashok Pandey³ and Carlos Ricardo Soccol¹*

¹Bioprocess Engineering and Biotechnology Division, Federal University of Paraná (UFPR), P.O. Box 19011, Curitiba, PR, Brazil
²Food Technology Department, Federal University of Technology, Paraná (UTFPR), P.O. Box 271, Campo Mourão, PR, Brazil
³Biotechnology Division, Regional Research Laboratory, CSIR, IN-695 019 Trivandrum, India

Article history:
Received August 29, 2006
Accepted June 18, 2007

Key words:
xylanase, Aspergillus niger, solid-state fermentation, statistical designs

Summary:
Xylanase was produced by Aspergillus niger LPB 326 cultivated on lignocellulosic substrate composed by sugarcane bagasse and soybean meal in solid-state fermentation. The effects of various variables were observed and optimized by applying statistical experimental designs. The best xylanase activity was obtained in a medium containing 10 g of sugarcane bagasse and soybean meal in the ratio of 65 and 35 %, respectively, moistened to 85 % of initial water content with a nutrient salt solution composed of (in g/L): CuSO₄ 0.4, KH₂PO₄ 1.5 and CoSO₄ 0.0012, and incubated for 4 days at 30 °C. Under these optimized conditions, a xylanase activity of 3099 IU/g of dry matter was obtained.

*Corresponding author:    soccol@ufpr.br
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