Abstract

Praveen Kumar Dasari*, Ashok Babu Chokka, Bhavya Sai Kumari Mallelli and Satyanarayana Tanuku

ABSTRACT

The present research work is about the production and process optimization of pectinase enzyme using substrate Thuja occidentalis leaves by Aspergillus awamori in solid state fermentation. Pectinase having varied applications in food industry such as fruit juice extraction, coffee and tea fermentation, textile, paper and pulp industries and in waste-water treatment. Solid-state fermentation is expressed as a process that take place on a non-soluble material that performs both as support and a source of nutrients, with a reduced among of water, under the action of fermenting agent. Optimizing process evaluations like time, temperature, size of inoculum, pH and moisture content were optimized to induce the high yield of pectinase. The increased level of pectinase enzyme production was detected at time 72hrs, temperature 30°C, optimum inoculum level was 50%v/w, pH 5 and 60% v/w moisture content of the substrate were foremost for the maximum production of pectinase in solid-state condition. A remarkable enzyme production was enhanced and recorded when the basal medium was supplemented with carbon (4% glucose) and nitrogen (ammonium sulphate, 0.4%) sources.