Hydrolytic enzyme production by Aspergillus awamori on grape pomace

C. Botella, I. De Ory, C. Webb, D. Cantero, A. Blandino

    Research output: Contribution to journalArticlepeer-review


    Grape pomace, the main waste in the wine industry, has been shown to be the sole nutrient source for solid state fermentation to produce hydrolytic enzymes (cellulases, xylanases and pectinases) using Aspergillus awamori. Petri dishes with this natural support inoculated with spores were incubated under static conditions during 7 days and the enzymatic extracts obtained at different time intervals were analysed. The enzymes analyses demonstrated that grape pomace could be competitive with other typical agroindustrial wastes used as substrates in SSF processes. © 2005 Elsevier B.V. All rights reserved.
    Original languageEnglish
    Pages (from-to)100-106
    Number of pages6
    JournalBiochemical Engineering Journal
    Issue number2-3
    Publication statusPublished - 15 Nov 2005


    • Agroindustrial residues
    • Aspergillus awamori
    • Cellulase
    • Grape pomace
    • Pectinase
    • Solid state fermentation
    • Xylanase


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