Optimization and kinectics of pectinase enzyme using Aspergillus niger by solid-state fermentation

Abstract

Pectinase enzyme finds extensive application in food and beverage industries. Pectinase production was studied in solid-state fermentation process using wheat bran and sugarcane bagasse as substrates utilizing Aspergillus niger . Optimization of media and fermentation conditions for maximum production of pectinase was carried out by one at a time procedure. Various combination of substrates were tried to achieve maximum pectinase production. The mixed substrates consisting of 90% of wheat bran and 10% of sugarcane bagasse gives maximum pectinase yield during the fermentation period of 96 h. The optimum temperature was found to be 40°C and optimum pH was found to be 5.The kinetics of pectinase production by solid state fermentation using Aspergillus niger was studied. The kinetic parameters value were found to be K m = 294.12 and V max = 2.33 h ml/U.