Optimization of Cultural Conditions for the Production of Pectinase from Selected Fungal Strain

Abstract

Pectinase are the group of enzymes that catalyze the degradation of pectin substances through de-polymerisation and de-esterification. This study is concerned on the isolation, screening and selection of suitable strain of pectinolytic organism and optimization of cultural conditions for the biosynthesis of pectinase. From the soil samples collected from Lalitpur, Kathmandu, Gulmi, Manang and Dang, 18 fungal colonies were isolated on the basis of halozone formation on Potato dextrose agar and identified. Enzyme production was carried out by submerged state fermentation. The partially purified enzymes showing higher pectinolytic activity were characterized on the basis of temperature of incubation, substrate concentration and pH of the substrate by Dinitro salicylic acid assay (DNSA) method. The fungal isolate showing highest enzyme activity was subjected to optimization of culture medium for the production of enzymes. On optimization, it was found that MG1 (Aspergillus niger) was the most potent strain at 1.5% substrate (pectin) concentration, pH 4.5 and temperature of 30°C. On the enzyme application, the yield of the orange juice, Total Soluble Solid and absorbance increased as the concentration of the enzyme increased and hence increasing the possibility of being used commercially for maximum pectinase production. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11752 J. Food Sci. Technol. Nepal, Vol. 8 (65-70), 2013

Production of Microbial Industrial Enzymes

“…A low fermentation time of 2 and 3 days was observed for the production of the invertases from the Saccharomyces cerevisiae [42] and L-asparaginase by Trichoderma viride Pers: SF Grey [57], respectively. The higher incubation time of 7 days was also noted for the production of pectinases by Aspergillus niger [20], cellulases by Penicillium sp.…”

“…The industrial enzyme-producing microorganisms are generally isolated from soil samples collected from various places [4][5][6][7][8][9][11][12][13][15][16][17]18,[20][21][22]24,26,27,[31][32][33][34][35]. They are also obtained from plant bark [25]), watery environment [36,37], skim milk [3]), marine sediment [38][39][40][41], municipal solid wastes [14] and from grapes [42] (Table 1).…”

“…The identity is further verified and confirmed by molecular techniques such as 16S rRNA [3,4,7,12,15,16,61] or 16S rDNA sequence analysis [13,14,[33][34][35][36][37][38]44] (Table 1). The industrial enzymes-producing fungi are traditionally identified on the basis of cultural, morphological and microscopic features [17][18][19][20][21][23][24][25]33,42,43,45,47,56,57,62].…”

“…However, the microorganisms are in use to produce these enzymes owing to an important yield obtained from them, and reduction of cost and labor. Most of the industrial enzymes are secreted by Bacillus [3][4][5][6][7][8][9][10][11][12][13][14][15][16] and Aspergillus species [17][18][19][20][21][22][23][24][25][26][27]. Some industrial enzymes having same application can be co-produced in a single fermentation medium.…”

Bio-catalysis of mango industrial waste by newly isolated Fusarium sp. (PSTF1) for pectinase production

“…Similarly, Palaniyappan et al (2009) found that the maximum pectinase activity of 5.17 and 5.84 U/ml with Aspergillus niger MTCC 281 using 1 % wheat flour and corn flour as substrates. Similarly, Rajiv Dhital et al (2013) reported that the maximum pectinase production was observed on the yeast glucose pectin media enriched with pectin at the concentration of 1.5 % which was 21 U/ml by soil fungal isolate (MG1).…”