Imperial Journal of Interdisciplinary Research (IJIR)
Vol-2, Issue-10, 2016
ISSN: 2454-1362, http://www.onlinejournal.in
Banana Fibre Extraction By Mycogenic Pectinase
Enzyme(S)- An Eco-Friendly Approach
Indrani Sarma1 & A.C. Deka1
The Energy and Resources Institute, North Eastern Regional Centre, Guwahati
Abstract: Banana besides its nutritive value the
biomass can be used as resources for natural fibre.
North east India and Assam in particular has a vast
potential of extraction and value addition of
natural fibre, especially from banana. Banana
farming generates huge quantities of biomass most
of which goes as waste due to non‐availability of
suitable technology for its commercial utilization.
Banana fibre can be extracted by different methods
viz. chemical, mechanical and biological by which
heavily coated, non‐cellulosic gummy material
from the cellulosic part of plant fibers get removed
and render them clean and spinnable. Among these
eco‐friendly biological methods are preferable as
chemical methods causes environmental pollution
and mechanical method fails to remove the gummy
material sufficiently from the fibre bundle surface
besides high energy input. In contrast, the
enzymatic degumming serves as a good alternative
to reduce pollution and cause less fibre damage.
Pectinolytic enzymes have been applied to the
degumming of other natural fibers of textile
importance viz. jute, sunn hemp, flax, ramie and
coconut fibres. Pectinases are a group of enzymes
produced by a large number of microorganisms
including filamentous fungi which contribute to the
breakdown of pectic materials. In the present study
62 different fungal strains were isolated from
banana pseudo stem and soil samples. Out of only
13 strains were found as positive for pectinase
production. Aspergillus niger and Aspergillus
fumigatus strains showed higher pectinolytic
activity on pectin plate assay on dried banana
pseudostem as substrate for
polygalacturonase(pectinase) production under
solid state fermentation. The study also highlighted
the immense potentiality of A. niger in comparison
to Aspergillus fumigates as the good source of
pectinase (5.362IU/g) producing fungi with
effective degumming and extraction of banana
fibre(tenacity: 24.5 cN/tex).
Keywords: Mycogenic enzymes, banana
pseudostem, banana fibre.
1. Introduction:
Banana (Musa spp.) is one of the important fruit
and vegetable crop plants in the world. In North
Eastern region of India banana is one of the most
important horticultural crop having unique
Imperial Journal of Interdisciplinary Research (IJIR)
germplasms of economic importance. North east
India has a vast potential of extraction and value
addition of natural fibre, especially from banana.
India is the largest banana producer in the world.
The edible bananas constitute 43 % of world
production. The fruit has 22.2 % carbohydrate, 1.1
% protein, 0.84 % fibre, 0.2 % fat and 75.7% water.
It is rich in vitamin B6, potassium and has lots of
medicinal properties. After harvesting, the
pseudostem of banana is disposed as a waste
material. However, natural bast fiber can be
obtained from the pseudo stem, fronds and rachis.
It is a lignocellulosic material mainly consists of
polysaccharides with cellulose microfibrils
embedded with hemicelluloses, lignin, pectin and
water soluble components [8, 12, 29]. Banana
pseudostem contains- 59.18 % cellulose, 17.5 %
hemicellulose, 54.6% Alpha-cellulose, 1.4% ash
and 18.2 % lignin[17]. The lignocellulosic content
of the banana sheath is in the range of 60%–85% of
its dry weight. The fibre content of the above
material is 54.3% and can be effectively used as a
source of natural fibres.
Natural cellulose based fibres are increasingly
gaining importance for new composite formulation
and enhancement of their mechanical properties
[16, 28] with their wide range of application. In
comparison to synthetic fibres the natural fibres are
with numerous advantages like it arise from their
renewability, low cost, wide availability and
stiffness etc [23].
Banana fibres can be used for various purposes
such as in textile, paper or handicrafts industry
Relatively higher tensile strength and stiffness of
banana fibre make it promising fibre material [21].
Longer fibres (1.7mm) of banana results in more
yarns production. Moreover, the higher yarn
strength of banana fibre facilitate for blending with
other natural or synthetic fibres for production of
blended fabric and textiles. Though, fibre
extraction from banana pseudo stem is not in
practised commonly however, it gaining
momentum in few banana growing belts of Assam.
Banana fibres can be extracted by mechanical,
chemical or by biological method. Mechanically
extracted banana fibres contain some adhering
gums consisting of pectin and hemicelluloses, so
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there is necessary for degumming of fibre before
using as a raw material for textiles. On the other
hand chemical method of banana fibre extraction
causes environmental hazards and reduces the fibre
strength.
The extraction of banana fibres using biological
natural retting has already been reported [15]. The
natural fibres are generally obtained from plant
stem by retting process through microbial
decomposition of pectin which binds with woody
inner core of the plant stem. The retting process
involves the cumulative activity of both water and
microbial action to separate the plant fibre. It also
has major impact on fibre quality and production
efficiency. Besides varietal differences, other
factors like influences of climatic conditions, soil,
water, pH, ripeness of plant material at harvest, and
harvesting method play an important role for
quality management of banana fibres.
Moreover, enzymes are going to have great
potential in bast fibre processing and modification
for blending with other fibres. Enzymes able to
modify fibre parameters with desired properties,
improve processing results and ecology in the area
of bast fibre processing and fabric finishing.
Enzymes are bio-active compounds or catalyst
which act on regulation of various biochemical
reactions in living tissues and cells [33]. Among
the enzymes pectinases have great biotechnological
potential with involvement in many industrial
processes including processing of fibres. The
choice for microbial source for pectinase
production depends on the type of culture required
for their production, (solid-state or submerged
fermentation), number and type of the produced
pectinases (esterases, hydrolytic depolymerases and
eliminative depolymerases), pH and thermal
stability of the enzymes, and genotypic
characteristic of the strain (wild type, mutagenized
strain, and homologous or heterologous
recombination) [7, 11, 36, 37].
Pectinase enzymes are sourced from different
genera of bacteria [22], fungi [30], yeast [8] and
some actinomycete are reported[9] among which
fungi are the maximum producer of secondary
metabolites and extracellular enzymes including
pectinases. Enzyme production involving
microorganisms have more advantages including
production at higher level in reduced cost. Among
the fungal sources the Aspergillus, Penicillium, and
Erwiniamainly genera are most frequently used
over the years for enzyme production studies.
Filamentous fungi are most widely used for
commercial production of pectinase enzyme [32].
Production of Pectinases involving fungal species
has been reported earlier [35]; actinomycetes [9];
Imperial Journal of Interdisciplinary Research (IJIR)
Aspergillus flavus [26]; Aspergillus sp. [4];
Penicilluim italicum [2]; Penicillium viridicatum
RFC3 [34]; Penicillium roqueforti, Penicillium
expansum[10] and Pectolytic moulds [13]. The
worldwide sale of pectinase enzyme accounts for
about 25% of industrial enzymes [33]. There is
increasing demand for pectinase enzyme with high
stability in various industries including textile
industry along with other biotechnological uses to
overcome the limitation of existing commercial
pectinase. Though there are many reports on
pectinase enzyme production from microorganism
isolated from different geographical location of
India however, in the context to North-eastern part
of India limited work have been reported on the
microbial pectinase production and its application
in textile industry.
After extracting the natural banana fibres,
degumming is essential for removal of heavily
coated, non-cellulosic gummy material from the
cellulosic part of plant fibres. The degumming with
microbial enzymatic process has been proven to
reduce the consumption of chemicals and energy in
different fibre crops. Pectinases are a group of
enzymes produced by a large number of
microorganisms which contribute to the breakdown
of pectic materials and plays leading role in the
degumming of natural fibres [35]. Pectinolytic
enzymes have been applied to the degumming of
jute, sunn hemp, flax, ramie and coconut fibres for
textile application [38]. When the fibres are treated
with pectinase, the middle lamella gets destroyed
facilitating separation of fibres.
The degumming with microbial enzymatic process
has been proven to reduce the consumption of
chemicals and energy in different fibre crops. The
present study intends to explore microbial isolates
with desirable biochemical and physicochemical
characteristics for utilization in enzymatic
extraction and degumming of banana fibres.
2. MATERIALS AND METHODS
Isolation of fungal isolates:
Fungal strains were isolated from partially
decomposed banana pseduostem, garden soil
samples nearby the root zone, and soil samples
collected from garbage site by inoculating in
isolation medium consisting 1% pectin; 0.14%
(NH4)2SO4; 0.20% K2HPO4; 0.02%
MgSO4.7H20; 0.10% nutrient solution (5 mg/L
FeSo4.7H2O; 1.6 mg/L MnSO4.H2O; 1.4 mg/L
ZnSO4.7H2O; 2.0 mg/L CoCl2) and 20 g/L agar,
pH 5. The isolation media also fortified with 0.1%
Amoxicillin for inhibition of bacterial growth and
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incubated at 28°C for 3 days. Pure fungal culture
was established by single spore isolation methods
and the isolated pure strains were maintained at 4ºC
in slants for further study.
Optimization of Pectin extraction process
from banana pseudo stem:
Banana pseudo stem (dried) powder (30g) was
homogenized and by adding 360 mL of 0.1 M
sulphuric acid, blended for 10 min. The pH was
adjusted to 5 with 0.5 M NaOH. The mixture was
heated to 70 °C for 60 min and filtered by using
0.5-mm sized mesh. The filtrate was precipitated
by addition of 90% ethanol into the filtrate with an
ethanol-to-extract ratio of 7:2. The filtrate was
centrifuged at 6000 rpm for 5 min at 30°C and the
supernatant was discarded. The pellet was vacuum
filtered and washed with ethanol-HCL(0.5M)
solution. The extract was again washed with
acetone to remove traces of HCL and ethanol and
dried at 40 °C in an oven for 5 hours to constant
weight and ground finely for further experiments.
Pectin yield:
Extracted pectin
Yield (%) = Amount of extracted pectin in g x 100
Initial amount of dried pseudostem
sample(g) used
Screening of fungal strains with pectinolytic
potential:
Preliminary screening of fungal isolates for
pectinase production was carried out by disc plate
method [1]. All the morphologically distinct
colonies were purified by repeated streaking on
pectin medium. Identification of genus was based
on morphological and biochemical characteristics
and was maintained on PDA slants as stock
cultures.
Plate assay of depolymerized pectin:
For the plate assay of depolymerized pectin the
same isolation medium was used with 0.1% banana
extracted pectin in place of pure pectin,
supplemented with 2% agar and the pH adjusted to
5. The fungal strains isolated from isolation
medium were diluted individually in sterile distilled
water and then inoculated plates were incubated at
30° C for 24-72 h° [19]. After reaching the colony
size approximately 3 mm, 1% hexadecyl tri-methyl
ammonium bromide was added to detect the clear
zones[3].
Imperial Journal of Interdisciplinary Research (IJIR)
Production of pectic enzymes by solid-state
fermentation:
The fungal strains showing large clear zones in the
plate assay experiments were used for enzyme
production by solid state fermentation. The banana
fruit peel was hot air oven dried at 60°C for 12 h to
remove moisture. For fermentation studies, 50g of
dried banana peel was taken in 500ml Erlenmeyer
flasks and adjusted the moisture level to 70% by
adding sterile distilled water and then inoculated
with 5ml of fungal spore suspension(106
spores/ml) and incubated at 30°C. After every 24 h
intervals, 1 g of the fermented substrate was
withdrawn and the enzyme was extracted in 10 mL
of 0.2 M citrate buffer (pH 5) and filtered through
Whatmann filter paper No 1. The filtrate was then
centrifuged and supernatant was used to evaluate
the polygalacturonase activity. The fermentation
was carried out for 120 h till the enzyme activity
decreased.
Screening of strains with pectinolytic
potential:
Czapek’s‐Dox agar[5] (with Amoxicillin
100μg/ml) enriched with Pectin standrard (SIGMA,
P8471) and laboratory extracted banana pectin at
different concentrations (0.1%, 0.5%, 1.0%, 1.5%,
and 2.0% ) as the sole source of carbon was
inoculated with 2% (v/v) fungal spore suspension
and incubated for 3 days at 28±2°C. Fungal
utilization of Pectin was detected by flooding the
culture plates with freshly prepared
Iodine‐Potassium iodide solution[18]. After
treating with Iodine‐Potassium iodide solution
results in development of colour to the medium
containing pectin and demarcation of pectin
degradation by forming a translucent halo in the
region where pectin get degraded. Simultaneously,
a set of control plate having Czapek’s‐Dox agar but
without pectin or any other carbon source was
maintained. The fungal isolates that gave biggest
zone of inhibition were selected as the best
producer of pectinase enzyme
Same method was followed to determine the
optimum concentration of pectin derived from
banana pseudostem(0.1%, 0.5%, 1.0%, 1.5%, and
2.0%) required to grow the pectinolytic fungal
strains on Czapek’s‐Dox agar media. Selection of
fungal strain was done on the basis of formation of
clear zones and the corresponding diameters was
noted which gave the efficiency of banana pectin
for fungal pectinase enzyme production. The media
(Czapek’s-Dox) with optimum concentration of
banana pectin was inoculated with the pectinolytic
fungal strain in 250 ml Erlenmeyer flasks on a
rotary shaker(180 rpm) at 37°C for further study.
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After 5-7 days the cultures were centrifuged and
the cell free supernatants were used as crude
pectinase enzyme that was assayed.
Pectinase assay
Pectinase activity was evaluated by assaying for
polgalacturonase (PG) activity of the enzyme. This
was achieved by measuring the release of reducing
groups from banana pectin using a modification of
the 3, 5-dinitrosalicylic acid (DNS) reagent assay
method[27]. Pectinolytic activity of enzyme
(Pectinase standard) was quantified with the
released reducing sugars, using 3,5-dinitrosalicylic
acid (DNS) [27]. 0.2 ml of 1 % pectin(standard)
solution, 2.0 ml of sodium citrate buffer (pH 5.0)
and 1.0 ml of Pure pectinase enzyme(standard) was
added. The reaction mixture was incubated at 35°C
± 1°C for 25 min and after that 1.0 ml of this
reaction mixture was added to 0.5 ml of 1M sodium
carbonate solution in test-tube. The reaction was
stopped by adding 0.5 mL of DNS reagent and kept
in a boiling water bath for 15 min. After cooling,
distilled water was added to make up the volume to
10mL and the absorbance was measured at 530-575
nm. The enzyme and substrate blanks will be run
parallel. Protein content was determined by the
method of Lowry et al. (1951) [25] using bovine
serum albumin as protein standard.
A standard curve of glucose was used to calculate
the reducing sugars released by the enzymatic
activity. One enzyme unit of pectinase is the
number of μmol of reducing sugars measured in
terms of glucose, produced as a result of the action
of 1.0 ml of enzyme extract in 1 minute at 35°C ±
1°C.
Pectinase activity (U/ml) = Control-treated
(unutilized pectinase)
Enzyme concentration X incubation time
Banana fiber extraction and degumming by
Fungal enzyme treatment:
Solid state fermentation:
Banana pseudo stem treatment was carried out in
Erlenmeyer flasks(500 ml) containing treatment
medium consist of 10 g of rice bran, 0.1 g of
banana originated pectin, moistened with a salt
solution of (g/L) K2HPO4: 4 and KH2PO4: 4
Imperial Journal of Interdisciplinary Research (IJIR)
(pH‐6.0). In this media the banana pseudo stem
pieces (10 x 4 x 2 cm) were added, autoclaved at
15lbs pressure for 45 minutes. After cooling 5 ml
of broth culture of pectinolytic potential fungal
isolates were inoculated and incubated at 30°C for
three days.
Degumming of banana fibres by mycogenic
Enzyme treatment:
Banana pseudo stem treatment were performed in
5L Beaker (Borosil) containing the crude extract of
fungal isolates. The pieces of banana pseudo stem
(30 x 10 x 2 mm) were incorporated in the crude
enzyme and were incubated at 30ºC for three days.
After 3-5 days, the pieces of pseudo stem were
washed thoroughly with clean water and the fibre
bundles were separated by hand stripping. The
resulted hand stripped banana fibers again washed
and air dried at room temperature. All the sets of
fibers were evaluated for physical properties using
the Universal Testing Machine Methods(UTM) to
find out the best suitable parameters for fibre
quality improvement. Similarly, effects of retention
time/incubation period of banana fibre degumming
were also determined.
Evaluation of physical strength:
To ascertain the effect of mycogenic pectinase
enzyme treatment on the quality of extracted
banana fibre the physical strength properties was
studied for both enzymatic treatment and control
(without enzyme) by using standard Universal
Testing Machine (UTM) methods. A total of three
sets of fibres were evaluated for each of the test
parameters.
3. Results:
A total of 62 fungal strains isolated from banana
pseudo stem and soil samples on the medium
containing pectin as the sole carbon source(Table
1). These fungal strains were further tested for
pectin hydrolysis by plate assay at pH5.
Development of clear zone around the colony
indicated pectin degradation. Depending upon the
zone of clearance around the colony they were
classified as good pectinase producers (0.5-1 cm);
if the halos were ≤0.5 cm they were considered
poor pectinase producers, while non-pectinolytic
strains showed no zone of clearance.
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Table 1: Fungal strains isolated for pectinase activity

Sl No Source No of isolates
1 Banana pseudostem 04
2 Banana pseudostem 07
3 Banana pseudostem 03
4 Banana pseudostem 12
5 Banana pseudostem 06
6 Banana pseudostem 09
7 Soil(Root zone of Banana) 06
8 Soil (Root zone of Banana) 04
9 Soil(Garden soil) 02
10 Soil(Garbage site soil) 09
Total 62
Among the 62 fungal strains studied only 13 strains polygalacturonase production under solid state
were found as positive for pectinase fermentation. The results indicate that maximum
production(Table 2). Aspergillus niger and polyglacturonase activity (5.446IU/ml) compared
Aspergillus fumigatus strains shows higher to control subjected to solid state fermentation (ssf)
pectinolytic activity on pectin plate assay on dried studies with banana pseudostem as substrate.
banana pseudostem as substrate for

Table 2: Polygalacturonase activity of fungal isolates under solid state fermentation(SSF).

Strains Enzyme activity(IU/ml) Isolates Identified(morphological)

1 4.233 Aspergillus niger
2 3.006 Aspergillus fumigatus
3 4.685 Aspergillus niger
4 5.446 Aspergillus niger
5 5.362 Aspergillus niger
6 4.321 Aspergillus niger
7 4.206 Aspergillus fumigatus
8 4.206 Aspergillus fumigatus
9 5.273 Aspergillus niger
10 3.172 Aspergillus fumigatus
11 5.132 Aspergillus niger
12 4.012 Aspergillus niger
13 3.673 Aspergillus fumigatus

Degumming experiment: incubation period‐1 day) using two different

Banana fibres were degummed with different
concentration of fungal based enzymes as described
(Jacob and Prema, 2008). The collected fibres were
oven dried at 60°C for 24h and then treated with
different concentration of crude fungal enzyme
(fungal supernatant in %) for 90 min at 45°C in
continuous shaking at 150 rpm in a rotary shaker
with pH at 7.5. The reducing sugar level in the
enzyme liquors was studied at regular intervals.
Optimization of enzyme treatment
conditions:
A total of 200gm each (oven dried basis) of banana
fibre were subjected to the enzyme treatment
(temperature‐40°C, enzyme dose‐0.5-2%, pH
initial‐7.5 for enzyme‐1 & 2 and 7.0 for enzyme‐3,
samples of commercially available enzymes
(pectinase‐1, pectinase‐2) and the fungal
pectinase‐3.
The enzyme treated fibres were washed thoroughly
and dried at room temperature. All the sets of fibres
were evaluated for physical properties using the
Universal Testing Machine Methods(UTM) at
Institute of Advanced Study in Science and
Technology (IASST), Boragaon, Guwahati to
standardize the best suitable parameters and
enzyme concentration for banana fiber quality
improvement. Similarly, effect of retention
time/incubation period of degumming was also
determined.

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Table 3: Effect of mycogenic pectinase enzymes on physical properties (fiber diameter and tenacity) of banana fibres

Sl No Type of treatment OFDA mean value(µm) Tenacity in cN/tex

1 Raw banana fiber without treatment 42.5 30.6
2 Treated with commercial soda 30.5 20.8
3 Mycogenic pectinase (A. fumigatus) 24.0 22.6
4 Mycogenic pectinase (A. niger) 24.8 24.5
5 Commercial enzyme like Baylase 26.4 22.4

The present findings with petinase enymes
accomplished positive results for banana fibre
extraction . In comparison to the control the
biologically synthesized pectinase treatment
showed improvement in physical properties of
banana fibres. The enzyme synthesized by
Aspergillus niger shows better results with higher
Tenacity(24.5 cN/tex) which was followed by the
A. fumigatus(22.6 cN/tex)(Table-3). The results
indicated that clean banana fibre production based
on bio processing by using fungal originated
pectinase enzyme can be employed in fibre
extraction and degumming process instead of
utilising harsh chemicals like surfactants, alkali
chlorite, hypochlorite based bleaching etc. Thus,
the mycogenic enzymes able to enhance natural
banana fibre yields with better resource
reproducibility which will help in commercial
exploitation of the banana fibre in near future in
different sectors. Moreover, the new enzyme based
fibre surface modifications will facilitate for better
compatibility with the blending potentials. A clear
bio-based pectinase enzymatic approach will be an
effective way to generate natural bast fibres of
desired quality which will open up opportunities
and market for these renewable raw materials with
wide utilization in different end-user industries.

Table 4: Mechanical properties of Banana fiber in different diameter ranges. Gauge length=50x10-3m and CHS= 20 x 10-3
m min-1

Sl No Fibre diameter(µm) Initial Young’s Breaking % strain

modulus(GNm-2) strength(MNm-2)
1 50-100 31.233 767.995 2.713
2 100-150 29.313 713.364 2.412
3 150-200 29.738 769.809 3.504
4 200-250 27.470 785.172 3.332
5 250-300 29.343 768.283 3.199
Evaluation of Banana fibre quality and physical strength:
Banana fibres obtained from different strength, fineness, diameter, fibre pre-treatment and
treatments(enzymatic, chemical and control) was residual gum content. The tensile properties of the
evaluated for the physical strength properties using fibres bundles were carried out on Instron
standard Universal Testing Machine (UTM) Universal Testing Machine (UTM) machine. The
methods so as to ascertain the effect of enzyme higher breaking strength was observed in the fibers
treatment on the quality of machine extracted with diameter ranged between 200-250(µm)(Table-
banana fibre. A total of three sets of fibres were 4). From the findings it was observed that fibre
evaluated for each of the test parameters. Other breaking strength are influenced by diameter of
fibre properties were also studied such as tensile fibres.

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Plate 1: Showing pectinase producing fungal isolates with zone of clearance

(a,b) Fungal plates of Aspergillus niger (c,d) Aspergillus fumigatus fungal plates (e,f,g.h) showing zone of clearance with
pectinase production for Aspergillus fumigates and Aspergillus niger isolates

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Imperial Journal of Interdisciplinary Research (IJIR)
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Plate 2: Showing pectinase production with extraction and degumming of banana fibres.
(a) Fungal isolates with pectinase enzyme production (b) Banana pseudostem enzymatic treatment and fibre extraction
(c) Conventional and pectinase enzyme treated fibres (d) Mega processing of machine extracted banana fibres.
4. Discussion
There are limited reports available on pectinase
production by fungi. The present study reports the
isolation and screening of pectinase producing
fungal isolates. In recent years, demand of natural
bast fibres increases constantly and a range of
research activities gaining interest like exploration
and utilization of microorganisms in industrial
fermentation for various products and processes
including microbial enzyme production. Wide
distribution of pectinase producing fungal strains
Aspergillus niger are reported in the present study.
The study also highlighted the immense
potentiality of A. niger in comparison to
Aspergillus fumigates as the good source of
pectinase producing fungi on cheap carbon source
in short incubation period during under solid-state
cultivation process. Similar results for abundant
availability with high secondary metabolite
production by A. niger strain was also reported
earlier [31].The basic need to maximize any
production process by an isolated organism needed
preliminary information generation including
growth conditions of the screened microbes and its
associated fermentation characteristics. Wide
applicability of pectinase enzymes in different
sectors also influence in the utilization of fungi for
the production of acid pectinases. We able to
synthesize pectinase through solid state
fermentation process by utilizing agricultural
residues. Similar findings of pectinase enzyme
production utilizing different agro waste are also
reported by different workers. It was observed from
the findings that Aspergillus niger is the most
widely distributed filamentous fungi with high
efficacy for pectinase enzyme
production(5.362IU/g). The present study also
suggested that the solid state fermentation with
biodegradable pectic substrate also reported to be
the best for pectinase production by A. niger and A.
fumigatus strain. The pectinase production by A.
Imperial Journal of Interdisciplinary Research (IJIR)
niger and A. fumigatus was supported by
economically cheap and readily available
agricultural waste which is a cheap and readily
available carbon source, similar findings were
reported by Fujio and Eledago (1993) [14] and in
Rhizopus sp. [34] also reported similar findings
where Penicillium viridicatum RFC3 are reported
as the higher polygalacturonase producing strain by
utilizing orange degradable waste. Food processing
industrial Orange peel, has been successfully used
for the production of pectinase by A. carneus
NRC1(El-Sheek et al., 2009). The addition of such
biologically synthesized exogenous enzyme also
facilitate for more specific degradation of bio-waste
which is necessary to give a characteristic smooth
texture.
5. References
[1] Acuna-Argulles, M., Viniergra-Ganzalez G. Favela-
Torres E.(1994) Effect of water activity on exopectinase
production by Aspergillus niger CH4 on solid state
ermentation. Biotechnol. Lett., 16, 23-28.
[2] Alana A, Alkorta I, Dominguez JB, Llama MJ and
Serra JL (1990) Pectin lyase activity in a Penicillium
Italicum strain. Appl. Envt. Microbiol. 56: 3755-3759.
[3] Aneja, K.R. 2005. Production of pectinolytic
enzymes. New Age International (P) Ltd., In: Exp in
Microb. Plant Path. & Biotech. New Delhi, 4th Ed.
pp.251-253
[4] Angayarkanni J, Palaniswamy M, Fig. 7. SDS
Murugesan S and Swaminathan K (2002) Improvement
of tea leaves fermentation with Aspergillus spp.
pectinase. J. Biosci. Bioengg. 94, 299-303.
[5] Atlas RM(2004) Handbook of Microbiological
Media. CRC press, Boca Raton, Fla, USA, 270 pp.
[6] Barreto A.C.H., Costa M.M., Sombra A.S.B., Rosa
D.S., Nascimento R.F., Mazzeto S.E. et al.
(2010)Chemically modified banana fibre: structure,
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