PECTINOLYTIC ACTIVITY OF ASPERGILLUS NIGER AND ASPERGILLUS FLAVUS GROWN ON GRAPEFRUIT (CITRUS PARASIDIS) PEEL IN SOLID STATE FERMENTATION
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Date
2021-06
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Bachudo Science Co. Ltd
Abstract
The present study was aimed at studying pectinolytic activity of resident fungi isolated from decomposing grapefruit
(Citrus parasidis) peels in solid state fermentation. Grape fruit peel was subjected to natural fermentation and the
fermenting fungi were isolated, characterized and identified using standard microbiological methods. The isolated
fungi were in turn used for fermentation to determine their pectinolytic activity through solid state fermentation
technique. Culture parameters such as incubation period, temperature, moisture content and addition of salts
supplements were optimized during the research for five days. The identified fungi were Aspergillus Niger and
Aspergillus flavus. The peak of pectinolytic activity was at day three of fermentation when the highest pectinase
activity of 13.32 µmol/mg/min was recorded for A. Niger and 11.32 µmol/mg/min for A. flavus. Optimum temperature
and pH for pectinase activity by A. Niger and A. flavus was at 40 0C and pH 7.5 and 7.7 respectively. The use of salt
supplemented substrate did not alter enzyme activity. In conclusion, the isolated fungi could be promising organisms
for pectinolytic enzyme production on grape peel as substrate.
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