Effects of Different Carbon Sources on Pectinase Production by Penicillium oxalicum

Abstract

Currently, obtaining enzymatic preparations with low production costs is the ultimate challenge for researchers worldwide. This study compares the productivity of pectinolytic enzymes using Penicillium oxalicum strain in submerged and solid state fermentation. Agro-industrial residues used as carbon sources were beet pulp, wheat bran and rapeseed cake. Enzyme production was higher in both fermentation types using wheat bran. Comparing the two types of fermentation, it was observed that enzyme activity is higher in solid state fermentation. The maximal activity was reached after seven days by solid state fermentation. Pectinase activity decreased progressively after 96 days, in solid state fermentation when was used beet pulp and rapeseed cake. Optimum pH and temperature for the crude enzyme activity was obtained by wheat bran in solid state fermentation at 5 and 60°C, respectively. The crude enzyme lost 50% of its activity after 40 minutes, when was heated at 60°C.Â