Production and optimization of Pectinase enzyme using <em>Aspergillus niger</em> strains in Solid State fermentation
Keywords:
Pectinase, Pectin, Aspergillus sp. Solid state fermentation, Carbon sourceAbstract
Solid state fermentation was carried out with 4 fungal strains, obtained from different sources. Among 4 isolates Aspergillus niger, ATCC 16404 was found as effective pectinase producer. Maximum enzymatic activity (1.62 IU ml-1) was observed after 7 days incubation at 30‹C temperature in 250 ml Erlenmeyer conical flask. In this study 1% dextrose was used as arbon source, although citric acid as a carbon source showed better result (2.73 IU ml-1) but starch was not cost effective. As a substrate, combination of wheat bran and fresh mosambi, orange and lemon peel in ratio of 9:1:1:1 showed good result (5.38 IU ml-1) in solid state culture. Addition of 5% pectin was found to increase the enzyme production as (3.38 IU ml-1) Pectinase production was optimum in 65% moisture thus the wild strain Aspergillus niger ATCC16404 has outstanding pectinase producing capability at 30.C in 65% moisture content for 7 days of incubation in solid state fermentation.Downloads
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Published
02-05-2012
How to Cite
Khan, A., Sahay, S., & Rai, N. (2012). Production and optimization of Pectinase enzyme using <em>Aspergillus niger</em> strains in Solid State fermentation. Research in Biotechnology, 3(3). Retrieved from https://updatepublishing.com/journal/index.php/rib/article/view/2405
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Research Articles