Enhanced production of pectinase by Aspergillus terreus NCFT 4269.10 using banana peels as substrate

Abstract

Aspergillus terreus NCFT4269.10 was implemented in solid-state (SSF) and liquid static surface fermentation (LSSF) for biosynthesis of pectinase. Amongst various substrates, like, mustard oil cake, neem oil cake, groundnut oil cake, black gram peels, green gram peels, chickling vetch peels/grass pea peels wheat bran, pearl millet residues, finger millet waste, broken rice, banana peels (BP), apple pomace (AP) and orange peels, banana peel (Musa paradisiaca L.; Family: Musaceae) was most suitable for pectinase biosynthesis (LSSF: 400 ± 21.45 Uml−1; SSF: 6500 ± 1116.21 Ug−1). Optimization of process parameters using one-variable-at-a-time method revealed that an initial medium pH of 5.0 at 30 °C and 96 h of incubation along with mannitol, urea, ammonium persulfate and isoleucine have positive influence on pectinase production. Further, K+ (1 mM), Riboflavin (10 mg 100 ml−1) and gibberellic acid (0.025 %, w/v) supported in enhanced pectinase production. Banana peels and AP at a ratio of 9:1, moisture content of 90 % with 2 % inoculum size were suitable combinations for production of pectinase. Similarly, 96 h of soaking time with 0.1 M phosphate buffer (pH 6.5) is essential for pectinase recovery. Purification to electrophoretic homogeneity revealed 1.42 fold purification with 8.08 % yield and a molecular weight of 24.6 kDa. Scaling up of various fermentation parameters and supplementing BP as the substrate for pectinase production with better recovery could make it promising for different industrial exploitation.

XYLANASES AND PECTINASES OF Aspergillus flavus CECT-2687 ON DIFFERENT CARBON SOURCES AND INITIAL pH VALUES

“…flavus CECT-2687 was grown on mineral medium with different carbon sources, showing great versatility for producing xylanases and pectinases. Hydrolytic activities obtained on monosaccharides were very low, which suggests that these enzymatic activities have a constitutive nature in this strain, as was also reported for exopectinases of A. flavipes FP-500 (Martínez-Trujillo et al, 2009), xylanases produced by Fusarium sp., Mucor racemosus and Penicillium miniolutenum (Ramos-Ibarra et al, 2017), and polygalacturonases of A. terreus (Sethi et al, 2016). A similar behavior of constitutive basal level of xylanase activity on media contained glucose has been reported for Pleurotus ostreatus growing on solid state culture (Álvarez-Cervantes et al, 2016).…”

Application and optimization of solid-state fermentation process for enhancing polygalacturonase production by Penicillium expansum

“…Natural pH and 6.0 were found to be suitable for enhancing polygalacturonase production (Figure 2a), which is supported by the finding of Patil et al [3] Zasłona and Trusekhołownia [7] have reported that the most promising production was obtained when the pH was 8.0. But Sethi et al [9] reported that pH 5.0 was optimum for the production of pectinase by Aspergillus terreus NCFT 4269.10. The initial medium pH also influences the growth of microbes or shows impact upon the enzymatic activity.…”

“…These advantages achieved special economic interest from those industries with abundance of biomass and agro-industrial residues [6,7] , in particular fruits processing industry. Various agro-industrial residues such as mango peel [8] , banana peel [9] , orange peel [10] , grape pomace [11] , coffee beans [12] , papaya peel [13] , wheat bran [4] and apple pomace [14] have been considered as preferable SSF substrates (carbon and energy sources) to produce polygalacturonase due to their availability and low-cost. To maintain microbial growth and enzymatic synthesis in SSF, some important factors such as moisture content, carbon and nitrogen sources, inoculums load, incubation time, temperature, pH and solid/liquid ratio should be optimized [15] .…”

“…To maintain microbial growth and enzymatic synthesis in SSF, some important factors such as moisture content, carbon and nitrogen sources, inoculums load, incubation time, temperature, pH and solid/liquid ratio should be optimized [15] . The selection and optimization of substrates and culture condition are also necessary to decrease industrial costs for enzymatic biosynthesis [9] .…”

Production of ethanol and clarification of apple juice by pectinase enzyme produced from Aspergillus terreus NCFT 4269.10

“…Pectinases are one of the highflying enzymes of contemporary biotechnology industries, especially, in juice preparation and food industries (Kashyap et al 2001), paper and pulp industries (Beg et al 2001;Viikari et al 2001). It has been reported that microbial pectinases account for 25% of the global food enzyme sales (Sethi et al 2016). Among all the microbial pectinases, fungal sources are the most preferred one (Singh et al 1999).…”