The impact of various environmental and dietary variables on production of pectinase biosynthesis by Aspergillus niger | ||||
| Bulletin of Faculty of Science, Zagazig University | ||||
| Article 2, Volume 2022, Issue 3, October 2022, Page 14-22 PDF (1.27 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bfszu.2022.137150.1136 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Radwan Khalil1; Hoda Ayoub  2
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| 1Botany and Microbiology Department, Faculty of Science, Benha University, Benha 13518, Egypt | ||||
| 2Botant andMicrobiology Department,Faculty of Science,Zagazig University | ||||
| Abstract | ||||
| Pectinase enzymes are commercially important enzyme with a wide range of applications, particularly in food industry. Pectinases accounts for 25 % of all food enzymes produced worldwide, and their market is growing by day. The main objective of this study was to isolate and investigate the most producer microorganisms for pectinase enzyme from different sources. Out of fifty tested isolates, isolate no. (2) from Zagazig, Belbeis city, was the most potent that produce pectinase enzyme, and identified as Aspergillus niger . After that maximizing pectinase production by optimization the cultural conditions as incubation temperatures, incubation periods, pH, static and shaking conditions and nut conditions carbon sources, nitrogen sources and phosphorus sources. The highest production of pectinase enzyme by local isolate Aspergillus niger was obtained after 4 days of incubation at 30ºC and medium was adjusted to pH 6, supplemented with addition of yeast (0.8 g/100 mL) , sucrose(0.6 g/100 mL) and Na2HPO4. | ||||
| Keywords | ||||
| Pectinase; Aspergillus niger; Cultural conditions; Enzyme activity | ||||
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