Abstract

“ISOLATION, SCREENING AND OPTIMIZATION OF NOVEL PECTINASE PRODUCING FUNGAL STRAIN FOR FRUIT JUICE CLARIFICATION AND EXTRACTION”

Preeti Saini*, Abhishek Thakur, Deeja Kapoor and Suresh Sharma

Abstract

Microbes are the major source of the enzymes produced industrially. Pectinase share about 10% of the total enzyme production on global scale. Our study is also focussed on pectinase enzyme production by more efficient method and optimising the conditions required for the best activity of the enzyme. In the present study results showed that solid substrate fermentation is best enzyme production method for fungus and orange peel (0.76 IU/ml) proved to be the best substrate with 24 hr (0.75 IU/ml) of incubation with 5ml inoculum (0.80 IU/ml) at 30°C (0.80 IU/ml) and 4 pH(0.76 IU/ml).Activity of pectinase was later calculated for all the parameters. After optimisation, characterisation and calculation of enzyme activity was done and isolated pectinase enzyme was used for clarification of fruit juices and also for extraction of juice from pulp.

Keywords: Pectinase, fermentation, enzyme activity, galacturonic acids, Hydrolysis.