Effects of Different Carbon Sources on Pectinase Pr oduction by Penicillium oxalicum

Currently, obtaining enzymatic preparations with lo w production costs is the ultimate challenge for researchers worldwide. This study com pares the productivity of pectinolytic enzymes using Penicillium oxalicum strain in submerged and solid state fermentation. Agro-industrial residues used as carbon sources were beet pulp, wheat bran a nd rapeseed cake. Enzyme production was higher in both fermentation types using wheat bran. Compar ing the two types of fermentation, it was observed that enzyme activity is higher in solid st ate fermentation. The maximal activity was reached after seven days by solid state fermentation. Pecti nase activity decreased progressively after 96 days , in solid state fermentation when was used beet pulp and rapeseed cake. Optimum pH and temperature for the crude enzyme activity was obtained by wheat br n in solid state fermentation at 5 and 60°C, respectively. The crude enzyme lost 50% of its acti vity after 40 minutes, when was heated at 60°C.

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