|
Volume : III, Issue : VII, August - 2013 Pectinase Production By Aspergillus Species In Submerged Fermentation By Using Agricultural Wastes As A Substrate V. A. Gargade , R. R. Swami , D. G. Kadam , K. P. Shinde Published By : Laxmi Book Publication Abstract : The present investigation was undertaken to produce pectinase enzyme from waste residues of different
agricultural wastes by using Aspergillus species in submerged fermentation. The maximum amount of pectinase
(90units/ml) was obtained from citrus peels followed by Watermelon (80units/ml), Pineapple (70units/ml),
Sorghum straws (60units/ml). The minimum amount of pectinase was obtained from Corn cobs (50units/ml).
Optimization of different parameters such as substrate concentration, pH, temperature and incubation time for
pectinase production was studied. The maximum amount of pectinase was produced by the Aspergillus spp. at 6%
Citrus peels substrate concentration, pH 6, temperature 350C and incubation time 24 hrs by submerged
fermentation . Keywords : Article : Cite This Article : V. A. Gargade , R. R. Swami , D. G. Kadam , K. P. Shinde, (2013). Pectinase Production By Aspergillus Species In Submerged Fermentation By Using Agricultural Wastes As A Substrate. Indian Streams Research Journal, Vol. III, Issue. VII, http://oldisrj.lbp.world/UploadedData/2805.pdf References : - Anand,J.C.and Maini,S.B. (1997):Utilisation of fruit and vegetable wastes. Indian Food Packer, 51 (2): 45–63
|
Article Post Production
Article Indexed In
|