Production and optimization of Pectinase enzyme using Aspergillus niger strains in Solid State fermentation

Solid state fermentation was carried out with 4 fungal strains, obtained from different sources. Among 4 isolates Aspergillus niger, ATCC 16404 was found as effective pectinase producer. Maximum enzymatic activity (1.62 IU ml-1) was observed after 7 days incubation at 30‹C temperature in 250 ml Erlenmeyer conical flask. In this study 1% dextrose was used as arbon source, although citric acid as a carbon source showed better result (2.73 IU ml-1) but starch was not cost effective. As a substrate, combination of wheat bran and fresh mosambi, orange and lemon peel in ratio of 9:1:1:1 showed good result (5.38 IU ml-1) in solid state culture. Addition of 5% pectin was found to increase the enzyme production as (3.38 IU ml-1) Pectinase production was optimum in 65% moisture thus the wild strain Aspergillus niger ATCC16404 has outstanding pectinase producing capability at 30.C in 65% moisture content for 7 days of incubation in solid state fermentation