Studies on the Production of Pectinase from Tamarind Kernel Powder by Submerged Fermentation using Aspergillus Species, and Optimization of Medium Using Design Expert

R. Viswanathan and P. E. JagadeeshBabu

Abstract
Six strains of filamentous fungi (Aspergillus foetidus NCIM 505, Aspergillus foetidus NCIM 510, Aspergillus foetidus NCIM 1027, Aspergillus niger NCIM 548, Aspergillus niger NCIM 616 and Aspergillus awamorii NCIM 885) were compared for their capacity to produce exo-pectinase in submerged fermentation (SMF) from a new substrate (tamarind kernel powder; TKP). Maximum pectinolytic activity was reached at 72 h of growth, the best fungal strain being A. foetidus NCIM 505. Different types of carbon sources (glucose, fructose and sucrose) both in individual (20 and 40 g L–1) and in combined (10 g L–1 each) form were used to assess the effect of carbon sources on the production of exo-pectinase. Commercially available purified pectin and polygalacturonic acid (20 g L–1) were used to assess the effect of pectin and polygalacturonic acid on the production of exo-pectinase. Further, the combination of pectin and polygalacturonic acid (10 g L–1 each) was used to assess the degree of production of exo-pectinase. Design-Expert was used to optimize the medium concentration (glucose, TKP, ammonium sulphate) and the response surface method was used to analyze the counter plot to enhance the production of pectinase.

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Keywords
Aspergillus, pectinase, tamarind, submerged fermentation, design-expert