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

Abstract

Aspergillus terreus NCFT 4269.10 was evaluated by liquid static surface fermentation (LSSF), shaking fermentation (ShF) and solid state fermentation (SSF) for the production of pectinase. Among various substrates tested, banana peels supported maximum production of pectinase i.e. 1000 ± 141.42 U/ml. The biomass of A. terreus was maximum with wheat bran (0.55±0.07g/50ml). Pectinase produced by A. terreus displayed higher specific activity when wheat bran was used as the sole source of carbon and energy. After successful fermentation, crude enzyme was purified to electrophoretic homogeneity with a specific activity of 1846.50 U/mg from an initial specific activity of 1282.05 U/mg. The cell free-dialyzed-enzyme containing 107100 U was purified to 1.44 fold with an overall enzyme yield of 35.70%.Immobilization study revealed that the production of pectinase was increased up to third cycle and decreased thereafter when further pectinase production was carried out by immobilized spores of A. terreus.

Pectinase production from Aspergillus niger IBT-7 using solid state fermentation

“…Fungal strain hydrolyzes the yeast extract easily so, different nutrient components and growth factors which were released assimilated into fungal metabolism that ultimately increases their growth. In addition to this yeast extract provide stimulatory component like vitamin (Qureshi 2012, Sethi et al 2016.…”

“…Pectinase (EC.3.1.1.11) is a group of enzymes that is involved in the breakdown of pectin. It also breaks glycosidic linkages by splitting polygalacturonic acid into monogalacturonic acid (Sethi et al 2016). It is a type of polysaccharide made of esterified D-galacturonic acid found in α-1-4 chains of middle lamella and primary cell wall of vegetables and fruits.…”

“…When the ripening process takes place pectinase enzyme breaks down pectin, fruit becomes softer because the cells get separated from each other due to breakage of the middle lamella (Anisa et al 2013). Global food enzymes sales of pectinases account for 25% (Sethi et al 2016). Pectinase has a wide range of applications and is a very important enzyme in food industry such as in fruit juice clarification, in the processing of fruits and vegetables.…”