Studies on the effect of pH, temperature and metal ions on the production of pectinase from tamarind kernel powder by submerged fermentation using <i>Aspergillus foetidus</i> (NCIM 505)

JagadeeshBabu, P. E.; Viswanathan, Renuka

doi:10.1002/apj.296

Cited by 3 publications

(2 citation statements)

References 22 publications

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“…This is also authenticated that pectinase may be a metalloenzyme, which is activated in the presence of metals, especially, the K + . JagadeeshBabu and Viswanathan ( 2010 ) have reported that significant enhancement in the level of pectinase production by A. foetidus NCIM 505 was achieved with Cu 2+ which was found to be deleterious for A . terreus .…”

Section: Resultsmentioning

confidence: 99%

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

Sethi

Nanda²,

Sahoo

2016

3 Biotech

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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.

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Section: Resultsmentioning

confidence: 99%

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

Sethi

Nanda²,

Sahoo

2016

3 Biotech

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“…TKP has also been used for ethanol production using the thermotolerant Ascomycetous fungi Debaromyces hansenii . TKP and its derivatives have been used for adsorption of metal ions, as ion exchangers, and in effluent treatment processes. − It has also been exploited for the production of different enzymes, such as pectinase, using some species of Aspergillus, , xylanase, and cellulase from Termitomyces clypeatus …”

Section: Introductionmentioning

confidence: 99%

Tamarind Kernel Powder: A Novel Agro-residue for the Production of Cellobiose Dehydrogenase under Submerged Fermentation by Termitomyces clypeatus

Saha

Sasmal

Alam

et al. 2014

J. Agric. Food Chem.

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The study investigates the potential of substitution of the conventional carbohydrate nutrient (cellulose) in media with cheap agro-residues for cellobiose dehydrogenase production by Termitomyces clypeatus (CDHtc) under submerged conditions. Different agro-residues tested for enzyme production were characterized using FTIR and XRD analysis. As CDHtc production was highest with tamarind kernel powder (TKP), it was selected for process optimizations through shake-flask fermentations. The optimized parameters were then applied to batch cultures in a 5 L bioreactor that gave enzyme yield (57.4 U mL⁻¹) similar to that obtained under shake-flask fermentations (57.05 U mL⁻¹). The study also made an attempt to predict CDHtc production with respect to time of fermentation and mycelial growth. The specific growth rate and carrying capacity of the mycelia were also determined, and the values lie in the ranges of 0.024-0.027 h⁻¹ and 7.2-7.1 mg mL⁻¹, respectively.

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Screening and identification of a Penicillium brevicompactum strain isolated from the fruiting body of Inonotus obliquus and the fermentation production of mycophenolic acid

et al. 2019

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Studies on the effect of pH, temperature and metal ions on the production of pectinase from tamarind kernel powder by submerged fermentation using Aspergillus foetidus (NCIM 505)

Cited by 3 publications

References 22 publications

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

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

Tamarind Kernel Powder: A Novel Agro-residue for the Production of Cellobiose Dehydrogenase under Submerged Fermentation by Termitomyces clypeatus

Screening and identification of a Penicillium brevicompactum strain isolated from the fruiting body of Inonotus obliquus and the fermentation production of mycophenolic acid

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