CLARIFICATION OF APPLE JUICE WITH LABORATORY- PRODUCED-PECTINASE OBTAINED FROM THE DETERIORATION OF APPLE (Malus domestica) FRUITS BY Aspergillus niger

摘要

There are different varieties of Apple fruits which have resulted from natural cross-pollination involving different species. Apples are often eaten in a raw fresh form, sometimes baked or stewed for other uses. They have some beneficial purposes such as helping in preventing the growth of prostate cancer, improving bowel function and regulating blood sugar. The activity of enzymes is usually affected by factors such as temperature, pH, substrate concentration, and enzyme concentration. The effect of enzyme concentration on pectinase obtained from the deterioration of three different varieties of apple fruits by Aspergillus niger was therefore investigated. A 72-hours-old culture of Aspergillus niger subcultured onto fresh Potato Dextrose Agar (PDA) plates was inoculated into three different varieties of fresh Apple fruits obtained from a Supermarket along Idiroko road, Ota, Ogun State, Nigeria. The fruits were surface sterilized, inoculated with the fungi andudoudincubated at room temperature of 27 C. They were monitored for complete deterioration over twelve days.udPectinase obtained from the deteriorated fruits was used in clarifying apple juice from the different varieties of apple fruits with different volume of enzyme. Equivalent volume of water was also treated in like manner. The same experiment was carried out for commercial pectinase in comparison with the laboratory-produced – pectinase was also more effective than the commercially produced enzyme. The result of this investigation will be very useful in the production of commercial pectinase obtained from fungal deterioration.