Microbial pectinase from tropical fruit wastes

Microbial pectinase from tropical fruit wastes

Authors

  • M. Venkatesh Department of Processing Technology, College of Horticulture, Kerala Agricultural University, KAU PO, Thrissur 680656, Kerala, India.
  • P.B. Pushpalatha Department of Processing Technology, College of Horticulture, Kerala Agricultural Universi
  • K.B. Sheela Department of Processing Technology, College of Horticulture, Kerala Agricultural University, KAU PO, Thrissur 680656, Kerala, India.
  • D. Girija Department of Processing Technology, College of Horticulture, Kerala Agricultural University, KAU PO, Thrissur 680656, Kerala, India.

Keywords:

Aspergillus foetidus, Fruit waste utilization, Pectin esterase activity, Solid state fermentation.

Abstract

Possibility of producing pectinase utilizing fruit wastes of cashew, banana, pineapple, and grape under controlled fermentation with Aspergillus foetidus was studied. Among the different media composition tried, medium containing 5 g fruit waste + 0.05 g urea + 0.25 g ammonium sulphate supported better growth of the microorganism. Enzyme production was maximum in the medium with grape waste. As extractant of the enzyme, distilled water was better than CaCl2. The ideal temperature and duration of fermentation were 40oC and 8 days respectively.

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Published

18-12-2009

How to Cite

Venkatesh, M., Pushpalatha, P., Sheela, K., & Girija, D. (2009). Microbial pectinase from tropical fruit wastes. Journal of Tropical Agriculture, 47(1), 67–69. Retrieved from https://jtropag.kau.in/index.php/ojs2/article/view/207

Issue

Section

Short communications

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