RESEARCHES CONCERNING THE ENZYMATIC ACTION OF BYPRODUCT GRAPES

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Mihaela DUMITRU, Ștefana JURCOANE

The objective of the present research was to convert the grape pomace as energy source, by controlling to increase hydrolysis of the complex sugars (celluloses, hemicelluloses) to fermentable sugars. Hydrolysis can be performed chemically or enzymatically following the appropriate pretreatment steps. The chemical pretreatment of the grape pomace substrat present many disadvantages such as the high costs, the special conditions and the formation of toxic by-products. For this reason, we used hydrolysis enzymatic process, as the most efficient method. The efficiency a commercial enzymatic product - MethaPlus L 100 (containing β-glucanase, cellulase, xylanase) was investigated to hydrolyse dry grape pomace, after physical pretreatment (ground 1mm sieve diameter) to fermentable sugar. The enzyme MethaPlus L 100 was added in different concentrations 0.1 – 1 % (w/w) referred to the substrate dry matter content. The reducing sugars concentration increased of 4.0 fold (when 0.01% MethaPlus L 100 was added) reported relatively to the untreated sample. However, an increase of enzymes concentrations not economically relevant. In the future, the efforts should be focused on the improving the enzymatic treatment of the grape pomace, to be used as nutritional component in animal feed.

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DUMITRU M., JURCOANE S. 2017, RESEARCHES CONCERNING THE ENZYMATIC ACTION OF BYPRODUCT GRAPES. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 206-209.


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