Pectinase Enzyme Production

Cold-active polygalacturonase and amylase producers were screened using enrichment culture technique. The diverse sources screened were cold stored spoilt fruits and vegetables from different local super markets, market waste dumped soils, fruit waste dumped soils, mountain soils and Himalayan soils. About sixty yeasts showing pectinolytic activity were isolated by ruthenium red plate assay. Eight yeasts with higher zones of pectin hydrolysis were selected and tested for cold-active polygalacturonase and amylase production. The cultures were tested for cold active pectinase and amylase enzyme activity by dinitrosalicylic acid (DNS) method. The cultures were grown at both room temperature (20-25 °C) and cold temperatures (5°C) but the cold active enzyme activity was tested at 5°C. Highest cold-active pectinase producing yeast culture with good cold-active amylase activity was selected for further study. Thus the present cold-active polygalacturonase producer with amylase activity could have better application in fruit juice clarification and so could be a potential isolate.

This study aimed to determine the effect of various concentrations of Penicillium chrysogenum isolates on the production of pectinase enzymes from pineapple peel waste. The experiment was arranged in CRD (completely randomized design) with six different isolate concentrations (4%; 8%; 14%; 16%; 20%; and 24%). The experiment constituted of three stages, namely production of enzymes by using Penicillium chrysogenum isolates, enzyme harvesting with a goal to obtain a crude extract of the enzymes, and enzyme characterization. Parameters in this study included enzyme activity, optimum temperature, optimum pH, Km value, and Vmax value. Results showed that the highest yield (1.87 g) was obtained from the 24% treatment and the lowest in the 4% treatment at 1.63 g. The highest enzyme activity in the 24% treatment was 1.924 U/ml and the lowest was in the 4% treatment, namely 0.949 U/ml. The highest Vmax value was 0.690 U/ml from the 24% treatment and the lowest was 474 from the 4% treatment. ...

El fruto del toamte (Lycopersicon esculentum), durante su proceso de maduración, sufre numerosos cambios en las sustancias péicas que conforman la paredd celular produciendo una pérdida de lozanía y firmeza que ocasiona su senescencia debido al incremento de la actividad de las enzimas péticas entre las cuales se encuntra la poligalacturonasa (PG). En la Facultad de Ciencias de la Pontificia Universidad Jveriana, en 1996, mediante el uso de la Metodología del Heteroinjerto Bernal (HIB) se obtuvieron cuatro materiales experimentales de tomate denominados experimentalmente T1(Tomate Marglobe X Tomate de Árbol), T2 (Tomate Milano X Altamiza), T3 (Tomate Milano X Maciega) y T4 (Tomate Milano X Altrmuz). Se ha observado que estos tomates tienen la característica de presentar un período de poscosecha más largo al comprarlo con los aprentales maternos. El objetivo de este estudio fue determinar la velocidad enzimática de la poligalacturosa (PG) de los heteroinjertos de toamte y y un tomate...

Pectinolytic enzymes are a group of enzymes widely used in the food industry. They can be obtained through a wide range of by-products and agricultural and agro-industrial waste by the action of fungi, such as Aspergillus spp., by solid-state fermentation (SSF). A wild strain of an Aspergillus sp. isolated in the Universidad Técnica del Norte (UTN) was used to obtain pectinolytic enzymes from dehydrated coffee waste (pulp and husk) derived from coffee cherries cultivated in the Ecuadorian Andean regions. It was possible to find a condition in which the production of pectinases (expressed as Enzymatic Activity (EA)) and the concentration of spores (S) were simultaneously maximized, using the response surface methodology, in a 3-level factorial design, by SSF in simple tray-type bioreactors. After the analysis and optimization of quadratic models, three confirmatory experiments were performed in the unique optimal condition recommended (35 °C and 79% relative humidity), obtaining 29.9...

About thirty-five percent of coffee pulp waste is pectin. It may potentially be a source to be used in the bioprocessing industry. For example, it can be used as a substrate to produce pectinase from microorganisms under solid-state fermentation (SSF). In this investigation, an isolated fungus VTM4 with density 107 spores/mL was grown on coffee pulp medium-based, and after 0-168 hours incubation at 30 °C, pectinase activity was detected. The activity was measured based on reducing sugar released by crude pectinase against 0.5% alkali extract pectin substrate in 20 mM buffer acetate pH 5. The highest reducing sugar produced was 223.34 µg/mL after 72 hours of incubation at 30 °C. The optimum pH on enzyme activity was 4 with the maximum activity 0.747 U/mL and was stable (more than 80%) at a pH range of 4-5.5. The results revealed that the coffee substrate could be utilized as a carbon and nitrogen source to produce pectinase. Further research on purification and characterization of th...

Efecto del grado de madurez sobre las propiedades fisicoquímicas de pectinas extraídas de cascos de guayaba (Psidium guajava L.) Effect of degree of maturity on the physical and chemical properties of helmets pectins from guava (Psidium guajava L.

Efecto del grado de madurez sobre las propiedades fisicoquímicas de pectinas extraídas de cascos de guayaba (Psidium guajava L.) Effect of degree of maturity on the physical and chemical properties of helmets pectins from guava (Psidium guajava L.

Various cultivation parameters were optimized using a statistical approach to improve the alpha amylase yield by Brevibacterium linens DSM 20158. The Plackett-Burman design was used to screen the fermentation variables followed by the optimization of five significant parameters by response surface central composite design (CCD). The optimum levels for maximum production of enzyme were moisture level (82.5%), inoculum size (4.30%), wheat bran (14.2 g), temperature (33.5°C) and (NH 4) 2 SO 4 (0.4 g). Alpha amylase yield was found to be twofold higher than that obtained in the unoptimized reference medium. The closeness of optimized values to experimental values proved the validity of the statistical model. The enzyme was purified 7.88-fold with a 16.80% yield, and it appeared homogeneous on SDS PAGE with a molecular weight of 58 kDa.

Various cultivation parameters were optimized using a statistical approach to improve the alpha amylase yield by Brevibacterium linens DSM 20158. The Plackett-Burman design was used to screen the fermentation variables followed by the optimization of five significant parameters by response surface central composite design (CCD). The optimum levels for maximum production of enzyme were moisture level (82.5%), inoculum size (4.30%), wheat bran (14.2 g), temperature (33.5°C) and (NH 4) 2 SO 4 (0.4 g). Alpha amylase yield was found to be twofold higher than that obtained in the unoptimized reference medium. The closeness of optimized values to experimental values proved the validity of the statistical model. The enzyme was purified 7.88-fold with a 16.80% yield, and it appeared homogeneous on SDS PAGE with a molecular weight of 58 kDa.

Background: Owing to the importance of enzyme in fruit processing, demand in quality pectinase has increased. As a result, understanding the properties of locally produced pectinase is very important to encourage promotion in its application in the industry. In this study, Aspergillus niger was isolated, screened for its ability to secrete pectinase. The screened Aspergillus niger was used to produce pectinase using solid state fermentation of orange peels. Results: The effect of temperature and its stability, pH and its stability, substrate concentration, metal ions (Na + , Ca 2+ , Mg 2+ , K + , Mn 2+ , Zn 2+ , Co 2+ , and Fe 2) were also investigated. The characterized pectinase was applied in the clari cation of both orange and pineapple juices. The ndings revealed that the enzyme was most effective at 50 o C and relatively stable at 20 o C activity of about 0.50 mg/ml for both. The optimal pH of 5 at about 0.50 mg/ml, and stabilized pH of 4 with approximately similar activity was also obtained. Of the metals ions investigated, Na + gave the highest activity of about 0.61 mg/ml compared to ethylenediamine tetraacetic acid (EDTA) which displayed an inhibitory effect. On further optimizing for the concentration of Na + , low concentration of the ion (10 mM) had higher activity of about 0.61 mg/ml. The (K m) and Vmax was about 0.36 mg/ml and 4.39 U/ml. Conclusion: The characterized pectinase clari ed both orange and pineapple juices, with enhanced clari cation in orange juice compared to pineapple juice. Therefore, the characterized crude pectinase was suitable for application in the clari cation of juices.

Background Pectinase is helpful in food and beverage industries, particularly in the preparation of fruit juice, the extraction of vegetable oil, and the fermentation of coffee. The current work aimed to screen Aspergillus niger LFP-1, a recently identified fungal strain, for its ability to produce pectinase and to ascertain the contribution of various physicochemical factors to pectinase production. Results The primary and secondary pectinase activity screenings by Aspergillus niger LFP-1 were performed using pectin screening agar and shake flask system, respectively. The finding revealed that the locally isolated strain is able to secrete favourable pectinase production. Before improvement, the pectinase production was 0.88 ± 0.09 U/mL. However, the improved conditions such as 6 days of the cultivation period, agitation speed of 150 rpm, inoculum size of 1 × 106 spores/mL, 2.5% (w/v) citrus pectin, and 0.4% (w/v) ammonium nitrate could significantly increase pectinase production u...

The aim of this work was the optimization of solid state fermentation for polygalacturonases production using cashew apple dry bagasse as substrate and Aspergillus niger CCT0916. For this, it was observed the influence of moisture content, spore concentration, ammonium sulfate concentration and fermentation temperature on polygalacturonase activity. It was observed that moisture is the limiting factor in the process. Maximum polygalacturonase activity (33 U/g) was obtained with 50 %w.b initial moisture, 10 6 spores/g, 1.5 %(w/w) ammonium sulfate and temperature of 35°C. The models for 21, 29 and 54-hours of fermentation were statistically significant at 95% confidence level.

Deep tank fermentations are widely used in the production of enzymes, antibiotics and organic acids, which have many applications in the food, medicine, pharmaceutical, chemical and textile industry (Mitard and Riba, 1987). The diverse range of commercially exploited fungal products, which have large contribution to the global economy is expanding enormously. However, their filamentous growth characteristic creates a number of process engineering problems attributed to the morphological change accounted during the fermentation process in large scales. This effects the maximum product and productivity of an enzyme. In this study, pectinase enyzme production was taken as a model for submerged fermentation. For this purpose, Aspergillus sojae strain which is not well known in the literature, was taken as a model organism and subjected to fermentation at 30 o C for 96 hours to produce pectinase enzyme of commercial value. Composition of media, inoculation ratio and type, temperature and aeration rate was kept constant during fermentation. Experiments were conducted according to different dissolved oxygen concentrations, agitation speeds and pH in order to investigate the effects of these parameters on rheology, morphology and activity. As a result of these experiments, it was observed that small pellets gave higher activities under the conditions of low agitation speed, high dissolved oxygen concentrations and uncontrolled pH.

Solid state fermentation was carried out with 4 fungal strains, obtained from different sources. Among 4 isolates Aspergillus niger, ATCC 16404 was found as effective pectinase producer. Maximum enzymatic activity (1.62 IU ml-1) was observed after 7 days incubation at 30˚C temperature in 250 ml Erlenmeyer conical flask. In this study 1% dextrose was used as carbon source, although citric acid as a carbon source showed better result (2.73 IU ml-1) but starch was not cost effective. As a substrate, combination of wheat bran and fresh mosambi, orange and lemon peel in ratio of 9:1:1:1 showed good result (5.38 IU ml-1) in solid state culture. Addition of 5% pectin was found to increase the enzyme production as (3.38 IU ml-1) Pectinase production was optimum in 65% moisture thus the wild strain Aspergillus niger ATCC16404 has outstanding pectinase producing capability at 30 • C in 65% moisture content for 7 days of incubation in solid state fermentation.

Mulberry pomace (MP) is a waste material obtained after the production of pekmez, a traditional Turkish food. This study was performed to test the usability of MP as substrate for citric acid (CA) production by Aspergillus niger MT-4 for the first time. In the study, some culture conditions were also optimized to increase CA production in MP-based medium. Moisture, total carbohydrate, water-soluble carbohydrate, protein, lipid and ash contents of MP were determined as 31.1, 47.1, 1.3, 13.4, 1.8 and 1.4%, respectively. Experiments were carried out in 250 mL flasks containing 100 mL of production medium. Optimal MP concentration for both fungal biomass (FB) and CA production was determined as 120 g/L. All concentrations of KH2PO4 added to MP-based medium were found to decrease CA production but increase FB production. Optimal concentrations of MgSO4 and (NH4)2SO4 for CA production were found as 1 and 2 g/L, respectively. The other optimal parameters were determined as an initial pH of...

The present work has been undertaken for the screening and isolation of pectinase producing bacteria from the fruit and vegetable waste samples (Apple, Orange, Guava, Pears, Banana and Tomato) collected from Mandalay region and Shan state in Myanmar. Screening of pectinase producing bacterial strains was done by spot inoculation on pectinase screening agar medium. Two bacterial isolates were found positive results for pectinolytic activity giving halozone formation and designated as O6 and T2. The quantitative determination of pectinase producing activities was carried out by Miller method using Dinitrosalicylic Acid Reagent in which pectin was used as substrate for pectinase enzyme. One of the major components of pectin, D Galacturonic acid, was used for standard curve to determine the enzyme activity by quantitatively. Pectinase activity was optimized for various parameters like incubation time, temperature, pH and reaction time. Maximum enzyme activity was observed at seven days ...

Pectic enzymes account for about 25% of the global food enzyme production. This research studied the best condition for enhanced pectinolytic enzyme production by Aspergillus niger in a submerged fermentation medium, using Africa Star apple pectin as a carbon source. Optimization of pectin concentration, fermentation time, temperature, pH and nitrogen sources for pectinase production by Aspergillus niger were carried out using African star apple (Chrysophyllum albidum) pectin as a carbon source. Chrysophyllum albidum pectin extraction yield was calculated to be 8.5% at pH 2.2 and temperature of 70oC. Primary screening of the fungus (Aspergillus niger) for pectinase activity indicated halos zone of 1.10 cm. The optimum substrate concentration, fermentation time, pH and temperature were found to be 1.0%, 4th day, 5.0 and 30oC respectively. Also, pectinase production using ammonium sulphate as a source of nitrogen gave the maximum specific activity of 2.03 U/mg. Chrysophyllum albidum p...

Background: The process of producing enzymes from microorganisms is one of the most current approaches with a bright future. Pectinase is an acidic polysaccharide that is produced by microorganisms, accounts for a large proportion of commercially marketed enzymes and is extremely important because they are used in a variety of industrial, food and medical applications. This study aimed to use the peels of some fruits as a basic material in the production of pectinase enzyme by some fungi isolated from some fruits and vegetables via both solid-state and submerged fermentation methods. Methods: The current study included the isolation and identification of some fungi from fruits and vegetables in the local markets of Al-Diwaniyah City/Iraq, the detection of their capability to produce pectinase enzyme using the standard medium and the possibility of using the peels of some fruits as basic materials. Result: The results indicated the isolation and identification of 178 fungal isolates belonging to 11 genera at different frequency rates and it was found that the isolate P. expansum isolated from Apples was the most efficient isolate in producing pectinase enzyme and the use of Apple peels gave the highest production of the enzyme from the fungal isolate understudy compared to other fruit peels used.

Pectinolytic enzymes are a group of enzymes widely used in the food industry. They can be obtained through a wide range of by-products and agricultural and agro-industrial waste by the action of fungi, such as Aspergillus spp., by solid-state fermentation (SSF). A wild strain of an Aspergillus sp. isolated in the Universidad Técnica del Norte (UTN) was used to obtain pectinolytic enzymes from dehydrated coffee waste (pulp and husk) derived from coffee cherries cultivated in the Ecuadorian Andean regions. It was possible to find a condition in which the production of pectinases (expressed as Enzymatic Activity (EA)) and the concentration of spores (S) were simultaneously maximized, using the response surface methodology, in a 3-level factorial design, by SSF in simple tray-type bioreactors. After the analysis and optimization of quadratic models, three confirmatory experiments were performed in the unique optimal condition recommended (35 °C and 79% relative humidity), obtaining 29.9...

The present study was focused on the potentiality of agro-based residues for the production of pectinase to meet the growing market demand by improving the yield with low cost of production. Among the agro-based residues used for the production of pectinase, apple pomace was able to produce the maximum of 1366.30 ± 36.71 U/ml using Aspergillus parvisclerotigenus KX928754 in liquid static surface fermentation, followed by sugarcane bagasse (973.12 ± 22.43 U/ml) and used tea (686.7 ± 45.06 U/ml). The process parameters optimization using a single variable at a time affirmed that pH 7.0, incubation period of 168 h, 30°C temperature, sucrose 2% as carbon source and peptone 3% as nitrogen source was found to be optimum for better production. The crude filtrate was purified by precipitation, dialyzed, eluted on Sephadex G-100 column followed by lyophilization and stored at −20°C. A. parvisclerotigenus KX928754 pectinase was purified to 2.10-fold, 2.91% of yield rate and having a specific activity of 1081.66 U/mg. Moreover, the electrophoretic analysis through sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed 37.4 kDa of protein from the purified pectinase. Thus, the use of apple pomace as a substrate for scaling up pectinase with efficient recovery could reduce the price of the enzyme and increase its avenue for different industrial exploitation.

Pectinolytic enzymes are a group of enzymes widely used in the food industry. They can be obtained through a wide range of by-products and agricultural and agro-industrial waste by the action of fungi, such as Aspergillus spp., by solid-state fermentation (SSF). A wild strain of an Aspergillus sp. isolated in the Universidad Técnica del Norte (UTN) was used to obtain pectinolytic enzymes from dehydrated coffee waste (pulp and husk) derived from coffee cherries cultivated in the Ecuadorian Andean regions. It was possible to find a condition in which the production of pectinases (expressed as Enzymatic Activity (EA)) and the concentration of spores (S) were simultaneously maximized, using the response surface methodology, in a 3-level factorial design, by SSF in simple tray-type bioreactors. After the analysis and optimization of quadratic models, three confirmatory experiments were performed in the unique optimal condition recommended (35 °C and 79% relative humidity), obtaining 29.9...

Mulberry pomace (MP) is a waste material obtained after the production of pekmez, a traditional Turkish food. This study was performed to test the usability of MP as substrate for citric acid (CA) production by Aspergillus niger MT-4 for the first time. In the study, some culture conditions were also optimized to increase CA production in MP-based medium. Moisture, total carbohydrate, water-soluble carbohydrate, protein, lipid and ash contents of MP were determined as 31.1, 47.1, 1.3, 13.4, 1.8 and 1.4%, respectively. Experiments were carried out in 250 mL flasks containing 100 mL of production medium. Optimal MP concentration for both fungal biomass (FB) and CA production was determined as 120 g/L. All concentrations of KH2PO4 added to MP-based medium were found to decrease CA production but increase FB production. Optimal concentrations of MgSO4 and (NH4)2SO4 for CA production were found as 1 and 2 g/L, respectively. The other optimal parameters were determined as an initial pH of 7.0 and an incubation period of 5 days. Under the optimized culture conditions, the amount of CA produced was determined as 24.6 g/L. On day 5, Yp/s, Yp/x and Yx/s were calculated as 0.2 g CA/g MP, 1.43 g CA/g FB and 0.14 g FB/g MP, respectively. Özet: Dut posası (DP), geleneksel bir Türk yiyeceği olan pekmez'in üretiminden sonra ortaya çıkan bir atık maddedir. Bu çalışma, Aspergillus niger MT-4 ile sitrik asit (SA) üretimi için DP'nin substrat olarak kullanılabilirliğini test etmek için gerçekleştirilmiştir. Çalışmada ayrıca, SA üretimini artırmak için bazı kültür koşulları da optimize edilmiştir. MP'nin nem, toplam karbonhidrat, suda-çözünür karbonhidrat, protein, lipid ve kül içerikleri sırasıyla %31,1; 47,1; 1,3; 13,4; 1,8 ve 1,4 olarak belirlenmiştir. Deneyler, üretim besiyerinin 100 ml'sini içeren 250 ml'lik erlenler içerisinde gerçekleştirilmiştir. Hem fungal biyokütle (FB) hem de SA üretimi için optimum DP konsantrasyonu, 120 gr/lt olarak belirlenmiştir. DP bazlı ortama eklenen tüm KH2PO4 konsantrasyonlarının SA üretimini azalttığı fakat FB üretimini artırdığı belirlenmiştir. SA üretimi için MgSO4 ve (NH4)2SO4'ün optimal konsantrasyonları sırasıyla 1 ve 2 gr/lt olarak bulunmuştur. Diğer optimal parametreler, başlangıç pH'sı 7,0 ve inkübasyon süresi 5 gün olarak belirlenmiştir. Optimize edilmiş kültür koşulları altında, üretilen SA miktarı 24,6 gr/lt olarak belirlenmiştir. Beşinci günde, Yp/s; Yp/x ve Yx/s sırasıyla 0,2 gr SA/gr DP; 1,43 gr SA/gr FB ve 0,14 gr FB/gr DP olarak hesaplanmıştır. DP'nin SA dahil mikrobiyal metabolitlerin üretimi için fermentasyon substratı olarak kullanılabilirliği ilk kez bu çalışmada test edilmiştir.

Pectinase was produced from a culture of Aspergillus niger, Aspergillus fumigatus and Aspergillus flavus. Pectinase synthesis was achieved using mango (Mangifera indica) pectin extract as an inducer during pectinolytic fungi isolation while submerged fermentation process was carried out using ground mango peels as the sole carbon source. Substrate fermentation was evaluated within seven days by monitoring the pectinase activity every 24 h. The highest pectinase secretion was obtained from A. niger and A. fumigatus after 92 h (day 4) of incubation, while in A. flavus, it was after 120 h (day 5). Crude enzyme extracts from the three organisms were partially purified by a combination of ammonium sulphate precipitation and dialysis with an approximately twofold purification of the pectinase and a yield of 5.4, 7.66 and 5.99% for A. niger, A. fumigatus and A. flavus, respectively after dialysis. The specific activities of 1.62, 1.79 and 1.86 U/mg for A. niger, A. fumigatus and A. flavus enzymes were calculated, respectively. Pectinase from A. niger and A. fumigatus had pH and temperature optima of 5.0 and 40°C, respectively, while that from A. flavus had pH and temperature optima of 5.0 and 45°C. The Michealis constant, K m and the maximum velocity, V max determined from Lineweaver-Burk plots of initial velocity data at different concentrations of the mango pectin extract were 0.357 mg/ml and 35.34 U; 0.156 mg/ml and 68.0 U; and 0.261 mg/ml and 60.61 U; for the enzymes from A. niger, A. fumigatus and A. flavus, respectively. The results suggest that mango peels can be used for value added synthesis of pectinase, an important enzyme with numerous biotechnological applications.

Mulberry pomace (MP) is a waste material obtained after the production of pekmez, a traditional Turkish food. This study was performed to test the usability of MP as substrate for citric acid (CA) production by Aspergillus niger MT-4 for the first time. In the study, some culture conditions were also optimized to increase CA production in MP-based medium. Moisture, total carbohydrate, water-soluble carbohydrate, protein, lipid and ash contents of MP were determined as 31.1, 47.1, 1.3, 13.4, 1.8 and 1.4%, respectively. Experiments were carried out in 250 mL flasks containing 100 mL of production medium. Optimal MP concentration for both fungal biomass (FB) and CA production was determined as 120 g/L. All concentrations of KH2PO4 added to MP-based medium were found to decrease CA production but increase FB production. Optimal concentrations of MgSO4 and (NH4)2SO4 for CA production were found as 1 and 2 g/L, respectively. The other optimal parameters were determined as an initial pH of 7.0 and an incubation period of 5 days. Under the optimized culture conditions, the amount of CA produced was determined as 24.6 g/L. On day 5, Yp/s, Yp/x and Yx/s were calculated as 0.2 g CA/g MP, 1.43 g CA/g FB and 0.14 g FB/g MP, respectively. Özet: Dut posası (DP), geleneksel bir Türk yiyeceği olan pekmez'in üretiminden sonra ortaya çıkan bir atık maddedir. Bu çalışma, Aspergillus niger MT-4 ile sitrik asit (SA) üretimi için DP'nin substrat olarak kullanılabilirliğini test etmek için gerçekleştirilmiştir. Çalışmada ayrıca, SA üretimini artırmak için bazı kültür koşulları da optimize edilmiştir. MP'nin nem, toplam karbonhidrat, suda-çözünür karbonhidrat, protein, lipid ve kül içerikleri sırasıyla %31,1; 47,1; 1,3; 13,4; 1,8 ve 1,4 olarak belirlenmiştir. Deneyler, üretim besiyerinin 100 ml'sini içeren 250 ml'lik erlenler içerisinde gerçekleştirilmiştir. Hem fungal biyokütle (FB) hem de SA üretimi için optimum DP konsantrasyonu, 120 gr/lt olarak belirlenmiştir. DP bazlı ortama eklenen tüm KH2PO4 konsantrasyonlarının SA üretimini azalttığı fakat FB üretimini artırdığı belirlenmiştir. SA üretimi için MgSO4 ve (NH4)2SO4'ün optimal konsantrasyonları sırasıyla 1 ve 2 gr/lt olarak bulunmuştur. Diğer optimal parametreler, başlangıç pH'sı 7,0 ve inkübasyon süresi 5 gün olarak belirlenmiştir. Optimize edilmiş kültür koşulları altında, üretilen SA miktarı 24,6 gr/lt olarak belirlenmiştir. Beşinci günde, Yp/s; Yp/x ve Yx/s sırasıyla 0,2 gr SA/gr DP; 1,43 gr SA/gr FB ve 0,14 gr FB/gr DP olarak hesaplanmıştır. DP'nin SA dahil mikrobiyal metabolitlerin üretimi için fermentasyon substratı olarak kullanılabilirliği ilk kez bu çalışmada test edilmiştir.

Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker‟s yeast (Saccharomyces cerevisiae) and held at 30±2c for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x10 7 cfu/ml at 0hr, 5.1x10 7 at the 48hr and 4.8x10 7 cfu/ml at 168hr. The pH of the Banana wine produced at the end of fermentation decreased (2.85) while the testable acidity of the Banana wine produced increased. The total dissolved solids, total suspended solids decreased with increasing length of the fermentation time of juice. The alcohol content of the wine increased with 14%.

Pectinase is a general term for enzymes that break down pectin. These are widely distributed in nature and are produced by bacteria, yeast, fungi and plants. Chemically pectinase is poly (1, 4 aD) galctouronide glycano hydrolase, poly (1, 4-ad galacturonide lyase, and pectin pectyl hydrolase. Based on it's mode of action and substrate preference these enzyme are classified into Protopectinases, which solubilize protopectin, forming soluble pectin, Esterase [pectin methyl esterase and pectin acetyl esterase] which eliminate methoxy and acetyl residues from pectin giving rise to polygalcturonic acid, and Depolyrnerases, which break the glycoside (1-4) bonds b/w galacturonis residue via, hydrolysis (Polygalacturonases) and trans elimination (Pectin lyases and pectate lyase). The enzymatic activity of pectinase differs with pH and like all other enzymes it also has a range of pH for maximal activity. The present study is focused on the effect of pH on commercially applicable pectinase enzyme derived from Strain improved Aspergillus Niger using Agro-industrial waste by solid state fermentation process. Though the derived pectinase showed activity till pH 6 the maximal activity was at pH 4.5.Pectinase enzyme has commercial values in different industries such as Food industry, Textile industry, Paper industry, Poultry industry etc.

Production of high titers of an alkaline, extracellular and thermo-tolerant pectinase by a newly isolated yeast Pseudozyma sp. SPJ was carried out under solid state fermentation. Citrus peel, the inexpensive agro-industrial residue used as substrate, was experienced to be unsurpassed. Response surface methodology was conducted to optimize the culture conditions for Pseudozyma sp. SPJ for hyper production of pectinase. Plackett Burman design was applied to identify the most effective culture variables. Out of nine variables studied, incubation time, moisture content and ammonium sulfate were detected as most important. A full factorial Central Composite Design was used to optimize the levels of these variables, which resulted in 17-fold increase (71.19 IU/g to 1215.66 IU/g dry substrate) in the enzyme yield. The results of analysis of variance and multiple regression analysis implies that the effect of incubation time (p < 0.000) and moisture content (p < 0.018) is more than ammonium sulfate. And also the interaction of moisture content with ammonium sulfate (p < 0.002) is more significant.

Pectinase is an enzyme having a broad industrial and commercial application. However, higher production costs may be the major constraint for the wide-scale application of pectinase. Therefore, researchers are trying to reduce the pectinase production cost for subsequent application in the industrial processes by using a unique substrate and optimizing the fermentation medium components and process conditions. The main purpose of the current study was to optimize medium composition for pectinase production using Aspergillus niger-ATCC 1640 in the solid-state fermentation. The Response Surface Methodology (RSM) was performed to evaluate the effects of variables, specifically the concentrations of Satkara peel, urea, (NH 4) 2 PO 4 , NH 4 NO 3 , KH 2 PO 4 , ZnSO 4 , and MgSO 4 .7H 2 O on pectinase production in the solid substrate. Firstly, a two-factorial design, Plackett-Burman design (PBD) was applied to screen the variables that significantly influenced the pectinase production. After finding the critical variables, 15 experimental runs were carried out using a Box-Behnken design (BBD) to derive a statistical model for optimizing the concentrations of the selected variables. The PBD model revealed that Satkara peel, urea, and (NH 4) 2 SO 4 significantly affected the pectinase production. RSM results indicated that the predicted response for pectinase production was in good agreement with experimental data (R 2 ¼ 0.9836). Under the optimized condition of Satkara peel (8.4 g/L), urea (0.5 g/L), and (NH 4) 2 SO4 (2.7 g/L), the pectinase activity was predicted to be 0.6178 μmol/mL. In the present study, the experimental pectinase production achieved 0.6045 μmol/mL. The study revealed that optimization through RSM could improve the pectinase production from Satkara peel.

Mulberry pomace (MP) is a waste material obtained after the production of pekmez, a traditional Turkish food. This study was performed to test the usability of MP as substrate for citric acid (CA) production by Aspergillus niger MT-4 for the first time. In the study, some culture conditions were also optimized to increase CA production in MP-based medium. Moisture, total carbohydrate, water-soluble carbohydrate, protein, lipid and ash contents of MP were determined as 31.1, 47.1, 1.3, 13.4, 1.8 and 1.4%, respectively. Experiments were carried out in 250 mL flasks containing 100 mL of production medium. Optimal MP concentration for both fungal biomass (FB) and CA production was determined as 120 g/L. All concentrations of KH2PO4 added to MP-based medium were found to decrease CA production but increase FB production. Optimal concentrations of MgSO4 and (NH4)2SO4 for CA production were found as 1 and 2 g/L, respectively. The other optimal parameters were determined as an initial pH of 7.0 and an incubation period of 5 days. Under the optimized culture conditions, the amount of CA produced was determined as 24.6 g/L. On day 5, Yp/s, Yp/x and Yx/s were calculated as 0.2 g CA/g MP, 1.43 g CA/g FB and 0.14 g FB/g MP, respectively. Özet: Dut posası (DP), geleneksel bir Türk yiyeceği olan pekmez'in üretiminden sonra ortaya çıkan bir atık maddedir. Bu çalışma, Aspergillus niger MT-4 ile sitrik asit (SA) üretimi için DP'nin substrat olarak kullanılabilirliğini test etmek için gerçekleştirilmiştir. Çalışmada ayrıca, SA üretimini artırmak için bazı kültür koşulları da optimize edilmiştir. MP'nin nem, toplam karbonhidrat, suda-çözünür karbonhidrat, protein, lipid ve kül içerikleri sırasıyla %31,1; 47,1; 1,3; 13,4; 1,8 ve 1,4 olarak belirlenmiştir. Deneyler, üretim besiyerinin 100 ml'sini içeren 250 ml'lik erlenler içerisinde gerçekleştirilmiştir. Hem fungal biyokütle (FB) hem de SA üretimi için optimum DP konsantrasyonu, 120 gr/lt olarak belirlenmiştir. DP bazlı ortama eklenen tüm KH2PO4 konsantrasyonlarının SA üretimini azalttığı fakat FB üretimini artırdığı belirlenmiştir. SA üretimi için MgSO4 ve (NH4)2SO4'ün optimal konsantrasyonları sırasıyla 1 ve 2 gr/lt olarak bulunmuştur. Diğer optimal parametreler, başlangıç pH'sı 7,0 ve inkübasyon süresi 5 gün olarak belirlenmiştir. Optimize edilmiş kültür koşulları altında, üretilen SA miktarı 24,6 gr/lt olarak belirlenmiştir. Beşinci günde, Yp/s; Yp/x ve Yx/s sırasıyla 0,2 gr SA/gr DP; 1,43 gr SA/gr FB ve 0,14 gr FB/gr DP olarak hesaplanmıştır. DP'nin SA dahil mikrobiyal metabolitlerin üretimi için fermentasyon substratı olarak kullanılabilirliği ilk kez bu çalışmada test edilmiştir.

Pectin is a substance that has a very complex macromolecule and it can be found abundantly in the primary cell wall of the plants. Enzyme that helps to break down this polysaccharide substrate is known as pectinase enzyme and it catalyzes the pectin degradation through de-esterification and depolymerisation reactions. One of the current challenges in agricultural and fruit juice processing industries is the increasing of pollution problems due to the abundant amount of organic waste materials from agricultural and fruit juice processing industries. Besides that, there is also extensive demands of pectinase production for the extraction and clarification of fruit juices industry. Therefore, potential fungi with a high pectinolytic activity as well as its thermostability should be isolated and discovered so that they can be exploited for the degradation of organic waste materials in environment and their potential applications in the industry can be explored. This pectinase enzyme can...

The hexavalent chromium tolerant strain of Trichoderma pseudokoningii, isolated from chromium enriched tannery effluent was found to produce extracellular polygalacturonase even in presence of chromium. Although there was a negative correlation between the amount of hexavalent chromium present in the cultivation medium and amount of polygalacturonase produced, moderate amount (300 U/ml) of enzymes was found to be produced even in presence of high amount of hexavalent chromium (0.80 gm/ml) in medium. The strain was found to synthesise maximum level of polygalacturonase when the culture medium was supplemented with 1.5 % (w/v) pure pectin as sole carbon source at pH 7.0 and 37 o C. The highest level of extracellular enzyme synthesis could be achieved at 72 nd hour of growth. The enzyme was stable under a wide range of pH (5.0-8.0) and up to 80 % of enzymatic activity was retained even after exposure to 90 o C for 30 minutes.

The hexavalent chromium tolerant strain of Trichoderma pseudokoningii, isolated from chromium enriched tannery effluent was found to produce extracellular polygalacturonase even in presence of chromium. Although there was a negative correlation between the amount of hexavalent chromium present in the cultivation medium and amount of polygalacturonase produced, moderate amount (300 U/ml) of enzymes was found to be produced even in presence of high amount of hexavalent chromium (0.80 gm/ml) in medium. The strain was found to synthesise maximum level of polygalacturonase when the culture medium was supplemented with 1.5 % (w/v) pure pectin as sole carbon source at pH 7.0 and 37 o C. The highest level of extracellular enzyme synthesis could be achieved at 72 nd hour of growth. The enzyme was stable under a wide range of pH (5.0-8.0) and up to 80 % of enzymatic activity was retained even after exposure to 90 o C for 30 minutes.

As a tropical country, Madagascar has a great potential in different varieties of fruits such as: lychee, corossol, pineapple, guava and banana. The latter is the object of this research work because it is a fruit that exists all year round and all regions of the island have the same amount of it. The city of Antananarivo alone consumes an average of 24,000 t to 30,000 t of bananas every year for a minimum of 80 to 100 murisseries in the capital, i.e. an annual production of 300 t per murisseries. The banana fruit waste recorded at each stakeholder level is not the same. They vary from 5 to 20% depending on each player. For the city of Antananarivo, the banana fruit has its own commercial circuit, which has enabled this research work to have access to databases relating to the waste potential at the level of the different actors in this sector such as collectors-transporters, wholesale transporters and wholesalers of the murisseries. This research work made it possible to highlight ...

This study aimed to determine the effect of various concentrations of Penicillium chrysogenum isolates on the production of pectinase enzymes from pineapple peel waste. The experiment was arranged in CRD (completely randomized design) with six different isolate concentrations (4%; 8%; 14%; 16%; 20%; and 24%). The experiment constituted of three stages, namely production of enzymes by using Penicillium chrysogenum isolates, enzyme harvesting with a goal to obtain a crude extract of the enzymes, and enzyme characterization. Parameters in this study included enzyme activity, optimum temperature, optimum pH, Km value, and Vmax value. Results showed that the highest yield (1.87 g) was obtained from the 24% treatment and the lowest in the 4% treatment at 1.63 g. The highest enzyme activity in the 24% treatment was 1.924 U/ml and the lowest was in the 4% treatment, namely 0.949 U/ml. The highest Vmax value was 0.690 U/ml from the 24% treatment and the lowest was 474 from the 4% treatment. ...

Pectinase is used in fruit juice industry to increase the juice yield and to enhance clarification process by reducing turbidity and viscosity. The current study was focused on characterizing pectinase preparation from Geotrichum candidum AA15 and to evaluate its application in clarification of orange juice. Methods: The pectinase preparation from AA15 was characterized to determine optimum temperature and pH for its activity and thermal stability under acidic environment. Considering the desirable attributes exhibited by the enzyme, it was applied for orange juice clarification and factors affecting the clarification process were optimized using response surface methodology (RSM) approach. Results: This enzyme exhibited the highest activity when incubated at 35°C for 25 min in a buffer of pH 5. The enzyme did not lose any activity for up to 1 h at 30°C. Whereas, activity was declined to 82% and 67% when incubated for 1 h at 35°C and 40°C, respectively. Moreover, stability of the enzyme when placed in the buffer of pH 2-3 was remarkable. The characteristics of extracted pectinase to work at mesophilic temperature under acidic environment presented it as suitable to be applied in fruit juice processing industries. Consequently, the factors affecting orange juice clarification, including temperature, treatment duration and enzyme loadings were optimized using RSM approach and clarification yield of 61% was obtained under optimized conditions. Conclusion: The pectinase preparation was found suitable to clarify orange juice and the data depicted the possible candidature of the strain for future biotechnological applications.

The hexavalent chromium tolerant strain of Trichoderma pseudokoningii, isolated from chromium enriched tannery effluent was found to produce extracellular polygalacturonase even in presence of chromium. Although there was a negative correlation between the amount of hexavalent chromium present in the cultivation medium and amount of polygalacturonase produced, moderate amount (300 U/ml) of enzymes was found to be produced even in presence of high amount of hexavalent chromium (0.80 gm/ml) in medium. The strain was found to synthesise maximum level of polygalacturonase when the culture medium was supplemented with 1.5 % (w/v) pure pectin as sole carbon source at pH 7.0 and 37 o C. The highest level of extracellular enzyme synthesis could be achieved at 72 nd hour of growth. The enzyme was stable under a wide range of pH (5.0-8.0) and up to 80 % of enzymatic activity was retained even after exposure to 90 o C for 30 minutes.

Pectinases are one of the essential group of enzymes in the field of biotechnology and has applications in various industries including food, textile, paper industries and waste management. In this study, indigenous bacterial pectinase producers have been isolated from rotten fruits and vegetables (tomato, mango, peach and cabbage) on Luria agar. Sixty-six bacterial strains were screened out as potential pectinase producers among hundred and seventeen isolates. Screening of these pectinase producers were subjected to three parameters (temperature, pectin concentration and time). Seven strains were screened out to be potential thermotolerant and high pectin concentration utilizing strains among which isolate no. 72 gave better results than other strains. Morphological and biochemical tests were performed to identify bacterial pectinase producers, majority of which were identified as Bacillus sp.

Stick and leaf insects (Phasmatodea) are an exclusively leaf-feeding order of insects with no record of omnivory, unlike other &quot;herbivorous&quot; Polyneoptera. They represent an ideal system for investigating the adaptations necessary for obligate folivory, including plant cell wall degrading enzymes (PCWDEs). However, their physiology and internal anatomy is poorly understood, with limited genomic resources available. We de novo assembled transcriptomes for the anterior and posterior midguts of six diverse Phasmatodea species, with RNA-Seq on one exemplar species, Peruphasma schultei. The latter&#39;s assembly yielded &gt;100,000 transcripts, with over 4000 transcripts uniquely or more highly expressed in specific midgut sections. Two to three dozen PCWDE encoding gene families, including cellulases and pectinases, were differentially expressed in the anterior midgut. These genes were also found in genomic DNA from phasmid brain tissue, suggesting endogenous production. Sequen...

Pectinolytic enzymes are a group of enzymes widely used in the food industry. They can be obtained through a wide range of by-products and agricultural and agro-industrial waste by the action of fungi, such as Aspergillus spp., by solid-state fermentation (SSF). A wild strain of an Aspergillus sp. isolated in the Universidad Técnica del Norte (UTN) was used to obtain pectinolytic enzymes from dehydrated coffee waste (pulp and husk) derived from coffee cherries cultivated in the Ecuadorian Andean regions. It was possible to find a condition in which the production of pectinases (expressed as Enzymatic Activity (EA)) and the concentration of spores (S) were simultaneously maximized, using the response surface methodology, in a 3-level factorial design, by SSF in simple tray-type bioreactors. After the analysis and optimization of quadratic models, three confirmatory experiments were performed in the unique optimal condition recommended (35 °C and 79% relative humidity), obtaining 29.9...

Pectinase is used commercially in the clarification and extraction of fruit juice from different fruits. Green apples and Red apples obtained from the fruits section of a supermarket, Idiroko road, Ota were surface sterilized and inoculated with Aspergillus niger. The stock culture was subcultured on Sabouraud Dextrose agar plates and 72-hr-old culture of Aspergillus niger served as the inoculum. The fruits were incubated for twenty-five days at room temperature (25 °C). Control fruits were similarly treated except that sterile inoculum was used for the inoculation. Extracts from the inoculated fruits exhibited appreciable polygalacturonase activity while those from the uninoculated fruits possessed only traces of the enzyme activity. The polygalacturonase obtained after enzyme extraction was applied to freshly ripe apple fruits under controlled experimental conditions to investigate the role of polygalacturonase in the production of apple juice. The juice in the cylinder to which polygalacturonase was added was visually clearer and more than that with distilled water. The optimum temperature of incubation for the clarification of apple fruits with polygalacturonase obtained from apple fruits deteriorated by Aspergillus niger was 25 °C.

Pectinolytic enzymes are a group of enzymes widely used in the food industry. They can be obtained through a wide range of by-products and agricultural and agro-industrial waste by the action of fungi, such as Aspergillus spp., by solid-state fermentation (SSF). A wild strain of an Aspergillus sp. isolated in the Universidad Técnica del Norte (UTN) was used to obtain pectinolytic enzymes from dehydrated coffee waste (pulp and husk) derived from coffee cherries cultivated in the Ecuadorian Andean regions. It was possible to find a condition in which the production of pectinases (expressed as Enzymatic Activity (EA)) and the concentration of spores (S) were simultaneously maximized, using the response surface methodology, in a 3-level factorial design, by SSF in simple tray-type bioreactors. After the analysis and optimization of quadratic models, three confirmatory experiments were performed in the unique optimal condition recommended (35 °C and 79% relative humidity), obtaining 29.9...

Pectinases are the group of enzymes that catalyze the degradation of pectic substances. It has wide applications in food industries for the production and clarification of wines and juices. The aim of this study was to isolate, screen and characterize pectinase from fungi isolated from various soil samples and evaluate its application in juice clarification. Fungal strains were isolated and screened primarily using 1% citruspectin incorporated potato dextrose agar (PDA) and secondarily using pectinase screening agar medium (PSAM) for pectinolytic organisms. The enzyme was produced by submerged state fermentation and assayed using the dinitro salicylic acid (DNS) method. From 20 different soil samples, 55 fungal isolates were screened primarily and, among them, only 14 isolates were subjected for secondary screening. Out of 14, only four strains showed the highest pectinolytic activity. Among four strains, Aspergillus spp. Gm showed the highest enzyme production at a 48-h incubation ...

This research focuses on the attempt to improve the quality of kenaf natural fibers grade-c (low quality). The fibers are harvested from kenaf plantation in Laren District, Lamongan Regency, East Java. This attempt is to enable the fibers to have a good standard of quality, so that it can be made as a potential textile raw material. All this time, quality of grade-c has been considered as a bad quality fiber, therefore, the utilization is merely as gunny sacks, which at the other side, the demand of gunny sacks is reducing each day since there are plastic sacks as the competitor. To improve the quality of kenaf fiber, it is required an experiment process where pectinase enzyme is used in the preparation stage. This process will result the fiber to have a quality improvement from low quality to good quality, so that it can be processed to a more advanced production of textile material to be made as raw material of innovative and high-selling-valued textile product.

Background: Owing to the importance of enzyme in fruit processing, demand in quality pectinase has increased. As a result, understanding the properties of locally produced pectinase is very important to encourage promotion in its application in the industry. In this study, Aspergillus niger was isolated, screened for its ability to secrete pectinase. The screened Aspergillus niger was used to produce pectinase using solid state fermentation of orange peels. Results: The effect of temperature and its stability, pH and its stability, substrate concentration, metal ions (Na+, Ca2+, Mg2+, K+, Mn2+, Zn2+, Co2+, and Fe2) were also investigated. The characterized pectinase was applied in the clarification of both orange and pineapple juices. The findings revealed that the enzyme was most effective at 50oC and relatively stable at 20oC activity of about 0.50 mg/ml for both. The optimal pH of 5 at about 0.50 mg/ml, and stabilized pH of 4 with approximately similar activity was also obtained....

Background: Owing to the importance of enzyme in fruit processing, demand in quality pectinase has increased. As a result, understanding the properties of locally produced pectinase is very important to encourage promotion in its application in the industry. In this study, Aspergillus niger was isolated, screened for its ability to secrete pectinase. The screened Aspergillus niger was used to produce pectinase using solid state fermentation of orange peels. Results: The effect of temperature and its stability, pH and its stability, substrate concentration, metal ions (Na+, Ca2+, Mg2+, K+, Mn2+, Zn2+, Co2+, and Fe2) were also investigated. The characterized pectinase was applied in the clarification of both orange and pineapple juices. The findings revealed that the enzyme was most effective at 50oC and relatively stable at 20oC activity of about 0.50 mg/ml for both. The optimal pH of 5 at about 0.50 mg/ml, and stabilized pH of 4 with approximately similar activity was also obtained....

The aim of this study was optimization of pectinolytic enzymes i.e. pectin methylesterase and polygalacturonase from Schizophyllum commune using the mosambi peels as substrate in a solid state fermentation process. Results revealed that maximum pectin methylesterase activity of 394.82 U/ml was observed at pH 6, temperature 35°C, time period of 3 days, substrate concentration of 3 g and 3 ml inoculum size. While polygalacturonase showed maximum activity of 381.69 U/ml at pH 4, temperature 45°C, time period of 1 day, substrate concentration 25 g and 5 ml inoculum size. Statistical analysis revealed that the proposed model was found very significant as indicated by p-values.

Background. Polygalacturonase (EC 3.2.1.15) enzyme aids in microbial spoilage of fruits and vegetables. It is very important to find economical ways to producing the enzyme so as to achieve maximum yield in industries due to its use at different areas of production process. Methods. Isolation of polygalacturonase-producing bacterial strain from tomatoes (Lycopersicon esculentum Mill.) was studied. Polygalacturonase-producing bacterial strains were isolated and screened from tomatoes stored at normal laboratory temperature (25 ± 2°C). They were identified based on their morphological, biochemical, and molecular characteristics. The enzyme produced was partially purified by the ammonium sulphate precipitation method. Molecular weights and optimum conditions for best enzyme activity were obtained by SDS PAGE technique. Results. Five bacterial isolates resulted after screening. Bacterial strain code B5 showed highest polygalacturonase activity. Optimum conditions for polygalacturonase P...

The hexavalent chromium tolerant strain of Trichoderma pseudokoningii, isolated from chromium enriched tannery effluent was found to produce extracellular polygal acturonase even in presence of chromium. Although there was a negative correlation between the amount of hexavale nt chromium present in the cultivation medium and a mount of polygalacturonase produced, moderate amount (300 U/ml) of enzymes was found to be produced even in presence of high amount of hexavalent chromium (0.80 gm/ml) in medium. The strain was found to synthesise maximum level of polygalacturonase when the culture medium was supplemented with 1.5 % (w/v) pure pectin as sole carbon source at pH 7.0 and 37 o C. The highest level of extracellular enzyme synthe sis could be achieved at 72 nd hour of growth. The enzyme was stable under a wide range of pH (5.0-8.0) and up to 80 % of enzymatic activity was retained even after exposure to 90 o C for 30 minutes.

The present work has been undertaken for the screening and isolation of pectinase producing bacteria from the fruit and vegetable waste samples (Apple, Orange, Guava, Pears, Banana and Tomato) collected from Mandalay region and Shan state in Myanmar. Screening of pectinase producing bacterial strains was done by spot inoculation on pectinase screening agar medium. Two bacterial isolates were found positive results for pectinolytic activity giving halozone formation and designated as O6 and T2. The quantitative determination of pectinase producing activities was carried out by Miller method using Dinitrosalicylic Acid Reagent in which pectin was used as substrate for pectinase enzyme. One of the major components of pectin, D Galacturonic acid, was used for standard curve to determine the enzyme activity by quantitatively. Pectinase activity was optimized for various parameters like incubation time, temperature, pH and reaction time. Maximum enzyme activity was observed at seven days ...