Production and Optimization of Pectinase from Pectinolytic Fungi Cultivated on Mango peels and Pectin Subjected to Submerged Fermentation
Abstract
Keywords
Full Text:
PDFReferences
Adrio, J. L. and A. L. Demain. (2014). Microbial Enzymes: Tools for Biotechnological Processes. Biomolecule, 4(1): 117-139.
Bezawada, P. and Raju, K.J. (2018). Screening of pectinolytic fungi and optimization of process parameters using guava peel powder as substrate under solid state fermentation. International Journal of Engineering Science Invention, 7 (10):43-47.
Ezugwu, A.L., Eze, S.O.O., Chilaka, F.C. and Anyanwu, C.U. (2013). Production and characterization of pectinases obtained from Aspergillus fumigatus in submerged fermentation system using pectin extracted from mango peels as carbon source. Plant Products Research Journal, 16(1): 47-53.
Ezugwu, A.L., Ezike, T.C., Ibeawuchi, A.N., Nsude, C.A., Udenwobele, D.I., Eze, S.O.O., Anyawu, C.U. and Chilaka, F.C. (2014). Comparative studies on pectinases obtained from Aspergillus fumigatus and Aspergillus Niger in submerged fermentation system using pectin extracted from mango, orange, and pineapple peels as carbon sources. Nigerian Journal of Biotechnology, 28(1): 26-34.
Gurung, N., S. Ray, S. Bose and V. Rai. (2013). A Broader View: Microbial enzymes and their relevance in industries, medicine, and beyond. Biomedical. Res. Int., 2013: 1-18.
Jayani, R.S., Saxena, S. and Gupta, R. (2005). Microbial pectinolytic enzymes: a review. Process Biochemistry, 40(9): 2931-2944.
Kertesz, Z.J. (1951). The pectic substance. Inter science Publishers, New York, 68.
Khan, A., Sahay, S. and Rai, N. (2012). Production and optimization of Pectinase enzyme using Aspergillus Niger strains in Solid State fermentation. Research in Biotechnology, 3(3): 19-25.
Klich, M.A. (2002). Identification of common Aspergillus species. Centraalbureau voor schimme lcultures
Kumar, Y.S., Varakumar, S. and Reddy, O.V.S., (2012). Evaluation of antioxidant and sensory properties of mango (Mangifera indica L.) wine. CyTA-Journal of Food, 10(1):12-20.
Martin, N., Souza, S.R.D., Silva, R.D. and Gomes, E. (2004). Pectinase production by fungal strains in solid-state fermentation using agro-industrial bio product. Brazilian Archives of Biology and Technology, 47(5): 813-819.
McCready, R.M. (1970). Methods on Food Analysis. Academic Press, New York.
Meena, K.K., Jaipal, M.K. and Singh, U. (2015). Production kinetics and characterization of pectinase enzyme from Aspergillus Niger. South Asian Journal of Food Technology and Environment, 1(2):131-135.
Miller, G.L., (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Ana lytical Chemistry, 31(3): 426-428.
Murthy, P.S., and Naidu, M.M. (2010). Protease production by Aspergillus oryzae in solid-state fermentation utilizing coffee by-products. World Applied Sciences Journal, 8(2): 199-205.
Neeta, R., Anupama, S., Anjuvan, S. and Giridhar, S. (2011). Production of polygalacturonase and pectin methylesterase from agro waste by using various isolation of Aspergillus Niger. Insight Microbiology, 1(1):1-7.
Palmer, T. (1995). Understanding Enzymes. Ellis Horwood Ltd. England. 104: 352 – 365.
Rehman, Z.U., Salariya, A.M., Habib, F. and Shah, W.H. (2004). Utilization of mango peels as a source of pectin. Journal-Chemical Society of Pakistan, 26:73-76.
Wang, G., Michailides, T.J. and Bostock, R.M. (1997). Improved detection of polygalacturonase activity due to Mucor piriformis with a modified dinitrosalicylic acid re agent. Phytopathology, 87(2): 161-163.
DOI: https://doi.org/10.14421/biomedich.2021.101.15-21
Refbacks
- There are currently no refbacks.
Copyright (c) 2021 Kelemu Mulluye, Ameha Kebede, Negussie Bussa
Biology, Medicine, & Natural Product Chemistry |