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Volume : III, Issue : VII, August - 2013

Pectinase Production By Aspergillus Species In Submerged Fermentation By Using Agricultural Wastes As A Substrate

V. A. Gargade , R. R. Swami , D. G. Kadam , K. P. Shinde

Published By : Laxmi Book Publication

Abstract :

The present investigation was undertaken to produce pectinase enzyme from waste residues of different agricultural wastes by using Aspergillus species in submerged fermentation. The maximum amount of pectinase (90units/ml) was obtained from citrus peels followed by Watermelon (80units/ml), Pineapple (70units/ml), Sorghum straws (60units/ml). The minimum amount of pectinase was obtained from Corn cobs (50units/ml). Optimization of different parameters such as substrate concentration, pH, temperature and incubation time for pectinase production was studied. The maximum amount of pectinase was produced by the Aspergillus spp. at 6% Citrus peels substrate concentration, pH 6, temperature 350C and incubation time 24 hrs by submerged fermentation .

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Cite This Article :

V. A. Gargade , R. R. Swami , D. G. Kadam , K. P. Shinde, (2013). Pectinase Production By Aspergillus Species In Submerged Fermentation By Using Agricultural Wastes As A Substrate. Indian Streams Research Journal, Vol. III, Issue. VII, http://oldisrj.lbp.world/UploadedData/2805.pdf

References :

  1. Anand,J.C.and Maini,S.B. (1997):Utilisation of fruit and vegetable wastes. Indian Food Packer, 51 (2): 45–63

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