Screening and Isolation of Pectinase from Fruit and Vegetable Wastes and the Use of Orange Waste as a Substrate for Pectinase Production

摘要

Pectinase producing fungal strains were isolated from spoiled fruits, vegetables and soil. Of the thirteen strains isolated, Penicillium citrinum, obtained from rotten tomatoes, was found to be the most potent producer of pectinase. A comparative study on the production of pectinase under solid state and submerged fermentation systems as well as the effect of initial pH, temperature, various carbon and nitrogen sources and salts were also analyzed. Higher production of pectinolytic enzymes was observed under solid state fermentation at 30C and these enzymes were seen to have a constitutive nature.