Utilization of banana peel for pectinase enzyme production

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Published

2023-05-16

Keywords:

Musa sp. Banana peel, pectinase production, optimization, A. niger
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Issue

Vol. 78 No. 4 (2021): Indian Journal of Horticulture

Section

Research Articles

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Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • Anju Kumari Centre of Food Science and Technology, CFST, CCS Haryana Agricultural University, Hisar-125004, Haryana, India

Abstract

Banana peel, a fruit waste rich in pectin and other nutrients, was utilized in the present study to produce an industrially important pectinase enzyme. Banana peel powder as a sole source of carbon has been successfully exploited to grow Aspergilus niger (MTCC 281) under solid-state fermentation (SSF). The effect of quantity of nutrients, pH, temperature, and dilution level was studied on pectinase production. Optimizing the conditions for the production of strains and enzymes is necessary to use agricultural waste and properly attain sustainability of the bioprocess. Maximum pectinase activity of 8.12U/ml was observed at 1:3 dilution levels, pH 5, and 3% of 108 spores/ml inoculums size at 40°C with 120 hrs of incubation time. The current study addresses optimizing different cultural conditions for A. niger to maximize pectinase production with cheap and readily available banana peeling waste.

How to Cite

Anju Kumari. (2023). Utilization of banana peel for pectinase enzyme production. Indian Journal of Horticulture, 78(4), 451–455. Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/728

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