Parametric optimizations for pectinase production by Aspergillus awamori

Abstract

The present research work is about the production and process optimization of pectinase enzyme using substrate Ficus religiosa leaves by Aspergillus awamori in solid state fermentation. Pectinase having various applications in food industry such as fruit juice extraction, coffee and tea fermentation, textile, paper and pulp industries and in waste-water treatment. Solid-state fermentation is described as a process that take place on a non-soluble material that performs both as support and a source of nutrients, with a reduced among of water, under the action of fermenting agent. Parametric evaluations like time, temperature, size of inoculum, pH and moisture content were optimized to induce the high yield of pectinase. The increased level of pectinase enzyme production was detected at time 72 hrs, temperature 30 °C, optimum inoculum level was 50% v/w, pH 5 and 60 % v/w moisture content of the substrate were best for the maximum production of pectinase in solid-state condition. A remarkable enzyme production was enhanced and recorded when the basal medium was supplemented with carbon (4% glucose) and nitrogen (ammonium sulphate, 0.4%) sources.