Production and Partial Purification of Pectinase from a Mutant of Penicillium EZ-ZH390 in Solid State Fermentation
Pectinase from Penicillium isolate in SSF
DOI:
https://doi.org/10.66224/BiotechIntellect.3.1.56Keywords:
Orange peel, Pectinase , Penicillium EZ-ZH390 , Purification, Solid-state fermentationAbstract
Background and Aims: the biotechnological potential of pectinolytic enzymes from fungi has drawn a great deal of attention from various researchers worldwide. Various agro-industrial wastes such as wheat bran, sugarcane bagasse, coffee pulp, lemon peel and apple pomace have been explored for the microbial production of pectinase
Material and Methods: This study describes pectinase production using Penicillium sp. EZ-ZH390 in solid-state fermentation by Plackett–Burman design (PBD) and one-factor-at-a-time (OFAT) methodology. Four variables (moisture content, inoculum size, particle size, MgSO4 7H2O), which showed the most effective factors by the PBD analysis. Moisture and MgSO4 7H2O had the most positive impact on pectinase production further optimized using the OFAT method.
Results and Discussion: The optimization results indicated that a maximal pectinase activity of 3825 U/gds was achieved at, 85% initial moisture content and using 0.1% (w/v) MgSO4 7H2O, particle size smaller than 0.7 mm and 108 spores/mL in the fermentation medium. The results showed a 1.92-fold increase in pectinase activity of Penicillium sp. EZ-ZH390 under the optimized conditions. Orange peel can be considered as low-cost substrate for pectinase production. Ethyl alcohol and acetone at different concentrations were then used for ethanol-precipitated enzyme. Results showed that pectinase was partially purified 14.37-fold using 60% ethyl alcohol. The optimum pH and temperature of the crude and partially purified enzyme were 5, 55 °C and 5, 45 °C respectively.
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