TY  - BOOK
AU  - Venkatesh M 
AU  - Pushpalatha P B (Guide)
TI  - Fruit waste utilisation for pectinase production through soild state fermentation
U1  - 631.56 
PY  - 2003///
CY  - Vellanikkara
PB  - Department of Processing Technology, College of Horticulture
N2  - 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. 


UR  -  https://krishikosh.egranth.ac.in/handle/1/5810106565
ER  -