Screening for fungal pectinase producers by submerged fermentation
2011
Haritharan Weloosamy | Darah Ibrahim
Pectinases are a group of hydrolyzing enzymes that catalyzes the breakdown of pectin substances found in plants. The biotechnological potential of pectinolytic enzymes from fungi has drawn a great deal of attention in food processing industries especially in clarification of fruit juices, pulp extraction from vegetables and fruits, cocoa bean fermentation and also for soluble tea preparation. The present study reports on screening for potential local pectinase producers and effect of culture conditions. A total of 64 isolates were obtained and 43 of them were identified as pectinase producers by qualitative screening using pectin agar medium. Isolate Aspergillus sp. HFD5A-1 which was isolated from a decayed pomelo and was chosen as the best pectinase producer as it produced about 1.36 U/mL pectinase extracellularly. The improved culture conditions (initial medium pH of 4.5, incubation temperature of 30°C, agitation speed of 150 rpm and inoculum size of 1.0 x 107 spores/mL) produced about 1.65 U/mL pectinase and 2.82 g/L fungal growth. There was about 21.32% increment after the improvement of cultural condition compared to before improvement.
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