Fermentation technology plays a very important role in the field of Biotechnology. Production of various enzymes, antibiotics, single cell proteins, various food products, etc is carried out in a vessel called as the bioreactor which is the seed of fermentation technology. The project includes study of Pectinase production using submerged fermentation and various parameters like different substrate, different strains and fermentation time to obtain the maximum yield of Pectinase. To achieve this various research is being conducted. Aspergillus Niger species was being used in this work for the production of Pectinase.
Fermentation of citrus juice may offer a relative simple avenue for reducing post harvest wastage of citrus fruits in low utilization environment and in places where the production of citrus concentrates is low or nonexistent. Orange juice concentrates are readily storable and can be used for production processes even when the fruit is out of season and investigated the possibility of exploiting the fermentative ability of yeasts to produce orange wines.
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