Influence of Blanching on the Production of Pectinases from Banana Peels by Aspergillus niger
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Date
2019-03-26
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International Journal of Microbiology and Biotechnology
Abstract
Pectinases are enzymes that break down pectin, a polysaccharide found in plant cell walls into simpler
molecules. They are commonly referred to as pectic enzymes. Influence of blanching was determined on the production of
pectinases from banana peels by Aspergillus niger. Banana peels were subjected to blanching with cold 5% NaCl.
Aspergillus niger isolated from decaying banana peels using potato dextrose agar (PDA) were screened for the production
of pectinases by examining the isolates with the largest zone of clearance. Solid state fermentation (SSF) and submerged
fermentation (SMF) were carried out with the banana peels as the substrate (carbon source) using the Aspergillus niger with
the largest zone of clearance. The result revealed that SSF has the highest yield of polygalacturonase and pectin lyase
production and both were produced on day 3 of the fermentation having values of 7.5544U/mL and 22.3214U/mL
respectively. It was observed that yield of production was generally higher in blanched banana peels when compared with
unblanched banana peels. Subjection of banana peels to blanching with cold NaCl solution in solid state fermentation gave
higher levels of pectinases activity when compared with banana peels that were not treated at all. Therefore blanching of
banana peels for pectinases production is of great importance.
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Ogunlade Ayodele Oluwayemisi and Aladejana Oluwatoyin Modupe