Optimization of Pectinase Production from Manihot utilissima by Aspergillus niger NCIM 548 Using Statistical Experimental Design

Yugandhar, N.M.; Kumar, Devendra; Prasanthi, Velaga; Kumar, Naresh; Reddy, D. Sri Rami

doi:10.3923/jm.2008.9.16

Cited by 8 publications

(1 citation statement)

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“…Figure 2 depicts the obtained results which indicate that at C/N ratio of 10, maximum activity of exo-and endopectinase was achieved. In a similar research, Kurnar and Reddy (2008) obtained optimum C/N ratio of 5.96 for production of pectinase through solid state fermentation of Manihot utilissima by A. niger. This suggests that, among chemical and physical factors, the C/N ratio is an important parameter that needs to be optimized.…”

Section: Effect Of Moisturementioning

confidence: 81%

Production of pectinases for quality apple juice through fermentation of orange pomace

2017

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Production of pectinases by was successfully carried out through solid state fermentation. Orange pomace was used as substrate to produce pectinases using a wild type of isolated from a rotten orange texture. Some of the important parameters affecting exo- and endo-pectinases activities such as temperature, moisture, C/N ratio were optimized. The results indicated that the produced pectinases exhibited maximum activity in temperature range of 45-55 °C and the maximum enzyme productivity occurred at 70% moisture content and C/N ratio of 10. The enzyme kinetic was studied using Michaelis-Menten and Logistic model and the equation were fitted to experimental data for both exo- and endo-pectinases activities. In evaluation of kinetic model, it was found that Monod model presented perfectly fitted with experimental data. Monod kinetic parameters [Formula: see text] for exo-pectinase activities were [Formula: see text] mM, respectively. The Monod kinetic parameters [Formula: see text] for endo-pectinase activity were [Formula: see text] and [Formula: see text] respectively. Finally, the performances of the produced pectinases were evaluated on natural apple juice. It was confirmed that concentration of soluble sugar, clarity and viscosity of the juice and the yield of extracted juice were significantly improved by the enzymatic hydrolysis activity of pectinases.

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Section: Effect Of Moisturementioning

confidence: 81%