ArticleArchives of microbiology2026
Bacterial-assisted optimization of hydrolytic enzyme production from grape (vitis vinifera) pomace by solid-state fermentation.
Article in Archives of microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The valorization of agro-industrial waste through solid-state fermentation (SSF) provides a sustainable strategy for waste conversion and enzyme production. This study aimed to optimize the concomitant production of a hydrolytic enzyme cocktail (pectinase, xylanase and amylase) by Bacillus subtilis 5140 (VKPM: B-1326) using red grape pomace as the sole substrate under SSF conditions. A, D-optimal response surface methodology (RSM) with a quadratic model was used to evaluate and optimize four process parameters: temperature (36-40 °C), pH (6-8), moisture content (60-70%), and incubation time (48-120 h), with the three enzyme activities considered jointly as responses. The statistical analysis showed that the quadratic model was significant for pectinase (R² = 0.9651) and xylanase (R² = 0.9784), whereas a two-factor interaction (2FI) model provided the best fit for amylase production (R² = 0.9659). The RSM optimization identified approximately 39 °C, pH 6.35, 65% moisture, and 57 h as the conditions for concomitant efficient enzyme production. Under these conditions, the model predicted activities of 402.82 U/g dry substrate (DS) for pectinase, 301.53 U/g DS for xylanase, and 112.43 U/g DS for amylase. The results indicate that D-optimal RSM could be used to identify similar fermentation conditions for simultaneous production of the three hydrolytic enzymes from grape pomace by SSF.
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