Isolation and identification fungi from spoilage fruits and vegetables and study ability of it to produce enzymes lyase of cell wall

The objective of this study was to isolate a potential fungi and characterize it from  local markets fruits and vegetables during the period between October 2013 to March 2014 , 22 fungal strains were isolated as follow <em>Alternaria</em> <em>alternata</em> , three species of <em>Aspergillus sp. Cephalosporium </em>sp.<em> ، </em><em>Cladosporium </em>sp<em>., Colletotrichum</em> sp., <em>Curvularia lunata </em>,<em> Epicoccum </em>sp., two species of <em>Fusarium</em> spp., <em>Geotrichum </em>sp.,<em> Macrophomina</em> <em>phaseolina ,</em> <em>Penicillium </em>sp<em>., Pythium </em>sp<em>., Rhizoctonia solani, Rhizopus stolonifer, Stemphylium </em> sp.,<em> Trichoderma  harzianum</em> and<em> Trichothecium </em>sp. . <em>A.alternata and </em> <em>Penicillium </em>sp<em>.</em> were  most frequents during October ,November, December and January while <em>Penicillium</em> was most frequents during February and March. Observations showed that fungal species were significantly differed for their ability to produse Pectinase , Cellulase and Amylase . <em>Curvularia</em> <em>lunata</em> , <em>Fusarium sp.</em>, <em>Penicillium sp</em>.,  <em>Rhizoctonia solani</em> ,<em> Stemphylium</em>, were produced the three enzymes while <em>Fusarium oxysporum, Macrophomina phaseolina  </em>and <em>Colletorichum sp.,</em> produced both Pectinase and Cellulase <em>, Cladosporium sp.,</em> was predicted to be not produce  of the three enzymes <em>Macrophomina  phaseolina </em> predicted to be fungus to record  highest activity for Pectinase test , low activity was recorded for Pectinase test with <em>Alternaria alternata </em>all isolated fungi showed positive response to Cellulase with one exeption  <em>Cladosporium sp.</em>, highest activity for cellulase by <em>Fusarium solani . Rhizoctonia solani </em>recorded highest activity for amylase while <em>Stemphylium sp.</em> was the lowest.<em>                                                                             </em>