Fruit waste utilisation for pectinase production through soild state fermentation
By: Venkatesh M.
Contributor(s): Pushpalatha P B (Guide).
Material type:
BookPublisher: Vellanikkara Department of Processing Technology, College of Horticulture 2003DDC classification: 631.56 Online resources: Click here to access online Dissertation note: MSc Abstract: Enzymes are proteinaceous biocatalysts known for their high selectivity
and specificity and are active under mild temperature and pressure conditions,
which enable their effective use in food processing to modify, alter and enhance
quality of food. Among the different enzymes used in fruit and vegetable
processing industries, pectinase occupy prime position. The present study "Fruit
waste utilisation for pectinase production through solid state fermentation" was
taken up for analysing the possibilities of producing pectinase from fruit and
vegetable wastes.
Isolation, pure culturing and initial screening of microorganisms for their
efficiency for pectinase production on media containing pectin resulted in
selection of two fungi (Trichoderma harzianum and BSF I) and two bacteria (BBI
and Pseudomonas jluorescens). The ideal solid pectin medium for better growth
of selected microorganisms was standardised.
The efficiency of bacteria to grow on media containing different wastes
was found poor, where as the fungi grew fast. The fungus Aspergillus foetidus 115
exhibited maximum growth and production of pectinase on all waste media in
solid state fermentation as well as in submerged state fermentation. The activity of
this microorganism was high when inoculated on grape waste medium, which was
evidenced through banana juice clarification studies. Among Trichoderma
harzinum and BSFJ, the formar found to have better efficiency for fermentation of
wastes for pectinase production.
The ideal fruit waste medium (5g waste, O.75g urea, O.3g ammomum
sulphate) and optimum condition for fermentation (temperature 40°C, extraction
at eight days after inoculation using extractant distilled water) for ssf of fruit
wastes for maximum enzyme production were standardised, through analysing the
pectin esterase activity in crude enzyme extract taken from different media.
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MSc
Enzymes are proteinaceous biocatalysts known for their high selectivity
and specificity and are active under mild temperature and pressure conditions,
which enable their effective use in food processing to modify, alter and enhance
quality of food. Among the different enzymes used in fruit and vegetable
processing industries, pectinase occupy prime position. The present study "Fruit
waste utilisation for pectinase production through solid state fermentation" was
taken up for analysing the possibilities of producing pectinase from fruit and
vegetable wastes.
Isolation, pure culturing and initial screening of microorganisms for their
efficiency for pectinase production on media containing pectin resulted in
selection of two fungi (Trichoderma harzianum and BSF I) and two bacteria (BBI
and Pseudomonas jluorescens). The ideal solid pectin medium for better growth
of selected microorganisms was standardised.
The efficiency of bacteria to grow on media containing different wastes
was found poor, where as the fungi grew fast. The fungus Aspergillus foetidus 115
exhibited maximum growth and production of pectinase on all waste media in
solid state fermentation as well as in submerged state fermentation. The activity of
this microorganism was high when inoculated on grape waste medium, which was
evidenced through banana juice clarification studies. Among Trichoderma
harzinum and BSFJ, the formar found to have better efficiency for fermentation of
wastes for pectinase production.
The ideal fruit waste medium (5g waste, O.75g urea, O.3g ammomum
sulphate) and optimum condition for fermentation (temperature 40°C, extraction
at eight days after inoculation using extractant distilled water) for ssf of fruit
wastes for maximum enzyme production were standardised, through analysing the
pectin esterase activity in crude enzyme extract taken from different media.
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