Studies on Pectinase Production by Enterobacter sp. using Mango Fruit Processing Industrial Waste as Whole and Sole Carbon Source

Order of Publishing in Issue: 
Volume :8
Issue :4
October, 2014
Page No: 
Purnachandra Reddy M[1] and K V Saritha[1, 2*]
[1]Department of Biotechnology, Sri Venkateswara University, Tirupati-517 502, India
[2]Department of Future Studies, Sri Venkateswara University, Tirupati-517 502, India

Mango Fruit Processing Industrial Waste (MIW) is a pectin rich carbon source utilized as substrate for the production of pectinase from Enterobacter sp. in submerged fermentation process. Eight bacterial strains were isolated and screened (Pectin Clear Zone technique) for their ability to produce pectinase. Among them, Enterobacter sp. has given highest PCZ value of 34 mm. In secondary screening, pectinase production by Enterobacter sp. has been studied under the suitable fermentation conditions such as temperature- 38 oC, pH- 6.0, inoculum-size- 0.6 ml/100 ml, incubation- 96 hrs, substrate concentration- 0.6 g/100 ml, carbon sourcefructose (1 %), Riboflavin (1 %). The effect of different amino acids, vitamins also studied. Under these suitable conditions the highest pectinase activity of 82.647 U/ml observed. These results suggesting that, the production of pectinase in large scale using MIW is a low cost method with high value product i.e., pectinase. The utilization of this waste for pectinase production will also control the environmental pollution.

Mango Fruit Processing Industrial Waste (MIW), Enterobacter sp. Solid State Fermentation (SSF), Submerged Fermentation (SmF), Pectinase.
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