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<p>Apple pomace is a major agro-based underutilized waste generated in north India. Agro-industrial residues are the low-cost substrates abundantly available for production of industrially important microbial products. The aim of this study was to optimize the pullulan production using apple pomace as a substrate in both solid-state and submerged fermentation conditions. In solid-state conditions, the production was optimized by a Box‒Behnken design with a liquid‒solid ratio (LSR) ranging from 3 to 7, pH from 3 to 8, and incubation time from 7 to 14 days. The optimum LSR, pH and incubation values for maximum pullulan production were 5, 6 and 10, respectively which resulted in a yield of 4.46&#xa0;g/L of fermented broth. Various pretreatments, including sulfuric acid and pectinase treatment, were employed to enhance substrate utilization. In case of submerged fermentation, optimization of the pretreatment parameters for pullulan production was performed by central composite randomized design (CCRD) using response surface methodology with the amount of apple pomace, the volume of H<sub>2</sub>SO<sub>4</sub> and pectinase as variable factors and pullulan production as response. A maximum yield of 39.45&#xa0;g/L was obtained with 15.05&#xa0;g of apple pomace, 1.5 mL of H<sub>2</sub>SO<sub>4</sub> and 1.05% pectinase was obtained in submerged conditions. Characterization of the produced pullulan revealed structural similarity with standard pullulan, a high thermal decomposition temperature and a shear-thinning behavior. The optimized conditions resulted in high yield of the pullulan, showing the potential of the apple pomace as a sustainable substrate for its production. The behavioural properties of the produced pullulan are advantageous for its wide applications in food and pharmaceutical industries.</p>

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Optimization of pullulan production from apple pomace in solid-state and submerged fermentation conditions: structural, thermal and rheological characterization

  • 期刊论文

  • 发表日期：

    2025年4月5日

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  • Shoib Mohmad Wani,
  • Firdous A. Khanday,
  • Farooq A. Masoodi

摘要

Apple pomace is a major agro-based underutilized waste generated in north India. Agro-industrial residues are the low-cost substrates abundantly available for production of industrially important microbial products. The aim of this study was to optimize the pullulan production using apple pomace as a substrate in both solid-state and submerged fermentation conditions. In solid-state conditions, the production was optimized by a Box‒Behnken design with a liquid‒solid ratio (LSR) ranging from 3 to 7, pH from 3 to 8, and incubation time from 7 to 14 days. The optimum LSR, pH and incubation values for maximum pullulan production were 5, 6 and 10, respectively which resulted in a yield of 4.46 g/L of fermented broth. Various pretreatments, including sulfuric acid and pectinase treatment, were employed to enhance substrate utilization. In case of submerged fermentation, optimization of the pretreatment parameters for pullulan production was performed by central composite randomized design (CCRD) using response surface methodology with the amount of apple pomace, the volume of H2SO4 and pectinase as variable factors and pullulan production as response. A maximum yield of 39.45 g/L was obtained with 15.05 g of apple pomace, 1.5 mL of H2SO4 and 1.05% pectinase was obtained in submerged conditions. Characterization of the produced pullulan revealed structural similarity with standard pullulan, a high thermal decomposition temperature and a shear-thinning behavior. The optimized conditions resulted in high yield of the pullulan, showing the potential of the apple pomace as a sustainable substrate for its production. The behavioural properties of the produced pullulan are advantageous for its wide applications in food and pharmaceutical industries.