The effect of different carbon sources and salts in the production of naringinase by Aspegillus niger ATCC1015

The effect of naringin, molasses, and rhamnose, as well as calcium (Ca²⁺) and magnesium (Mg²⁺) salts on the production of naringinase by Aspergillus niger ATCC1015 was studied. The mycelial weight, protein production, and naringinase activity were quantified. The constants Vmax and Km were determined by Lineweaver-Burk. It was found that molasses compared with the other carbon sources and the addition of calcium carbonate favored the growth of the fungus but not the production of protein or the enzyme activity. Additionally, it was found that naringin promoted 8-fold more production of protein (5684 ±784 μg·mL^-1) than the other carbon sources studied if Ca²⁺ and Mg²⁺ were added. On the other hand, rhamnose with no added salts produced 2-fold more enzyme activity than other treatments (2290 ± 157U·mg^-1). Finally, it was found that its kinetic characteristics were Vmax=13.24 U·mg^-1 and Km=1.6 mM, compared with the activity of a commercial naringinase from P. decumbens (Vmax=3.96 U·mg^-1 and Km=2.5 mM).