Optimization of processing parameters for production of pectinolytic enzymes from fermented pineapple residue of mixed aspergillus species

Abstract EN

The present study aims at exploring the production of pectinolytic enzymes from an easily available and cheaper agro-residue (dried pineapple residue) fermented by newly isolated mixed culture of Aspergillus fumigatus and Aspergillus sydowii through solid-state fermentation.

The optimum conditions that influence the extraction of pectinases from the fermented substrate were temperature, pH and incubation period, 35°C, 5.0 and 48h respectively.

Among the carbon sources tested for maximum production of enzymes, 2 % starch yielded maximum polygalacturonase (PG), whereas 3 % sucrose yielded pectin lyase (PL) and 3 % glucose enhanced production of pectate lyase (PAL).