Ann Clin Immunol MicroBiol | Volume 1, Issue 1 | Case Report | Open Access

Optimization of Condition for Pectin’s Production by Aspergillus niger in a Citrus Pectin based Submerged Fermentation Medium

Chukwunonso Anthony Nsude1*, Innocent Izuchukwu Ujah1, Sopuruchukwu Simeon Agbowo1 and Ferdinand C. Chilaka2

1Department of Applied Biochemistry, Enugu State University of Science and Technology, Nigeria 2Department of Biochemistry, University of Nigeria Nsukka, Nigeria

*Correspondance to: Chukwunonso Anthony Nsude 

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Abstract

Pectinases are one of the commercial enzymes that are extensively used in wine and fruit juice industries for clarification, and paper industry for bleaching up pulp. This work was focused on optimization of culture conditions for production of pectinase by submerged fermentation using citrus pectin as an inducer. Pectinolytic Aspergillus niger isolated from citrus pectin culture medium was used to determine the best initial pH, temperature, time, and nitrogen source and pectin concentration for pectinase production. Studies carried out on the pectin-depolymerizing capacity of the organism indicated 1.2 cm clearance zone. Temperature of 30°C, pH of 5.0, 4th day of fermentation, (NH4 ) 2 SO4 and 1.0% pectin concentration were the optima for pectinase production with specific activities of 1.7 U/mg, 1.78 U/mg, 4.23 U/mg, 3.03 U/mg and 3.01 U/mg respectively. Results of this work will serve as reference material to researchers whose interest are on producing quality fungal pectinases at cheaper cost.

Keywords:

Submerged fermentation; Aspergillus niger; Citrus pectin; Pectinase; Ripened orange fruits

Citation:

Nsude CA, Ujah II, Agbowo SS, Chilaka FC. Optimization of Condition for Pectin’s Production by Aspergillus niger in a Citrus Pectin based Submerged Fermentation Medium. Ann Clin Immunol Microbiol. 2019;1(1):1005..

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