Screening of fungal strains for pectinolytic activity: endopolygalacturonase production by Peacilomyces clavisporus 2A.UMIDA.1

Abstract

Forty-six fungal strains, isolated from soil and samples of cacao ( Theobroma cacao L.) jelly, were screened for pectinase production. All the strains were positive for pectinase activity in a cup-plate assay, as evidenced by clear hydrolysation halos. Twenty-eight percentages presented considerable pectinolytic activity. The cultivation of the best strain ( Peacilomyces clavisporus 2A.UMIDA.1) by submerged and semi-solid fermentation, resulted in high quantities of endopolygalacturonase enzyme. The optimal temperature for fungal growth and endopolygalacturonase production by P. clavisporus 2A.UMIDA.1 in submerged culture was 30 °C. Formulations containing cará–roxo ( Dioscorea alata) were also employed as substrates for endopolygalacturonase production, but results were poor. Solid state fermentation proved to be a better process than submerged fermentation for endopolygalacturonase production, giving the highest enzyme production rate in 96 h. An attempt to scale up the solid state fermentation resulted in a decrease in enzyme production.