Pectinase Enzyme Production by using Agrowastes

In this work an investigation to find Pectinase enzyme with low cost production. These studies deal with to produce Pectinase enzyme using Penicillium sp strain in liquid state fermentation. Agro-industrial residues used as carbon sources were orange peel, mosambi peel, pineapple, wheat bran, papaya and pectin.Best pectinolytic activity, as indicated by the diameter of clear, hydrolyzed zones on the medium plates containing commercial citrus pectin as sole carbon source, was obtained with Penicillium lividum using pineapple closely followed by Aspergillus sps using orange peel.The optimum temperature was found to be 30˚C and pH at 8.0. Peak pectinase activity of 397mg/ml and 346mg/ml protein was respectively obtained by Liquid State Fermentation (LSF) at 48 h for Penicillium lividum and Aspergillus sps. The strains of Penicillium lividum and Aspergillus sps have good prospect for Pectinase production. Pineapple peel and orange peel is a good low-cost fermentation substrate for pectinase production by the investigated fungus.

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