Production and Characterization of Fungal Extremophilic Pectinase for Food Processing and Agro-Industrial Waste Utilization

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Addis Abeba University


Enzymes are increasingly used in different industrial processes across the globe because of their extreme efficiency and highly specific bio-catalytic activities. Pectinases are among the most industrially important enzymes. Despite the great potential of these enzymes, however, their industrial applications have been hampered mainly owing to undesirable property in terms of stability in extreme conditions when they are exposed during industrial processing. Therefore, this study was undertaken with the aims of isolating and screening fungal extremophiles from Ethiopian extreme environment and optimizing pectinase production using submerged fermentation. In the present study, 30 fungal strains were isolated and screened for their pectinolytic activity from Lake Shalla and Sodere Spring Waters and from those 18 were filamentous fungi and 12 were yeasts. Five potential isolates were used for further study. Pectinase production was studied on mango peel, banana peel, orange peel and wheat straw as media in submerged fermentation. Higher production of pectinase was obtained from orange peel and then different production conditions were optimized on it. The pectinase activity was assayed with 3, 5-dinitrosalysalic acid method. In this study, the maximum pectinase activity was achieved at pH 8.0 and 60 °C. Also, the activities of enzymes were found to be stimulated by Mg 2+ and Ca 2+ metal ions. The kinetics of the enzymes was studied and the enzymes K values were identified from Lineweaver-Burk plot as 2.196, 1.972, 2.103, 1.418, 1.199 mg/mL and 69.93, 68.97, 68.97, 65.36, 64.10 U/mL for isolate SL-1, SL-4, SS-2, SS-5 and SH-1 respectively. m and V max



Enzyme, Extremophile, Lineweaver-Burk plot, Kinetics, Pectinase, Submerged fermentation,