Production and Characterization of Fungal Extremophilic Pectinase for Food Processing and Agro-Industrial Waste Utilization
No Thumbnail Available
Date
2019-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Addis Abeba University
Abstract
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
Description
Keywords
Enzyme, Extremophile, Lineweaver-Burk plot, Kinetics, Pectinase, Submerged fermentation,