Open AccessSolid-state fermentation for production of Pectic enzymes by Aspergillus niger
Author(s) -
M. M. V. Baig,
Aniruddha Ratnakar Apastambh
Publication year - 2017
Publication title -
journal of microbiology and biotechnology research
Language(s) - English
Resource type - Journals
ISSN - 2231-3168
DOI - 10.24896/jmbr.2017753
Subject(s) - solid state fermentation , aspergillus niger , fermentation , bran , lactose , food science , chemistry , inducer , pectinase , substrate (aquarium) , sodium nitrate , enzyme , ammonium , yeast extract , nitrogen , enzyme assay , incubation , ammonium sulfate , biochemistry , biology , raw material , chromatography , organic chemistry , ecology , gene
The production of Pectic enzymes by Aspergillus niger was studied under solid state fermentation (SSF). The effect of fermentation condition such as substrate concentration, inoculum volume, incubation time, moistening agent, inducers and organic and inorganic nitrogen sources was studied for enzyme production. Culture conditions were optimized for maximal yield of enzyme. The solid substrate wheat bran was most suitable for pectic enzyme production under SSF. Enzyme production was found maximum after 10 days of incubation. Lactose was found to be most effective as inducer. Gelatin as organic nitrogen source and ammonium nitrate as inorganic nitrogen source yielded high enzyme titres.