International Journal of Microbiology and Biotechnology
Volume 4, Issue 1, March 2019, Pages: 8-11
Received: Jan. 22, 2019;
Accepted: Feb. 28, 2019;
Published: Mar. 26, 2019
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Ogunlade Ayodele Oluwayemisi, Department of Food Technology, School of Science and Computer Studies, The Federal Polytechnic Ado Ekiti, Ado Ekiti, Ekiti State, Nigeria
Aladejana Oluwatoyin Modupe, Department of Biological Sciences, Microbiology Unit, Faculty of Science, Kings University, Ode Omu, Osun State, Nigeria
Pectinases are enzymes that break down pectin, a polysaccharide found in plant cell walls into simpler molecules. They are commonly referred to as pectic enzymes. Influence of blanching was determined on the production of pectinases from banana peels by Aspergillus niger. Banana peels were subjected to blanching with cold 5% NaCl. Aspergillus niger isolated from decaying banana peels using potato dextrose agar (PDA) were screened for the production of pectinases by examining the isolates with the largest zone of clearance. Solid state fermentation (SSF) and submerged fermentation (SMF) were carried out with the banana peels as the substrate (carbon source) using the Aspergillus niger with the largest zone of clearance. The result revealed that SSF has the highest yield of polygalacturonase and pectin lyase production and both were produced on day 3 of the fermentation having values of 7.5544U/mL and 22.3214U/mL respectively. It was observed that yield of production was generally higher in blanched banana peels when compared with unblanched banana peels. Subjection of banana peels to blanching with cold NaCl solution in solid state fermentation gave higher levels of pectinases activity when compared with banana peels that were not treated at all. Therefore blanching of banana peels for pectinases production is of great importance.
Ogunlade Ayodele Oluwayemisi,
Aladejana Oluwatoyin Modupe,
Influence of Blanching on the Production of Pectinases from Banana Peels by Aspergillus niger, International Journal of Microbiology and Biotechnology.
Vol. 4, No. 1,
2019, pp. 8-11.
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