A safe potential juice clarifying pectinase from Trichoderma viride EF-8 utilizing Egyptian onion skins

• Published in: Journal of Genetic Engineering and Biotechnology 2016-06, Vol.14 (1), p.153-159
• Main Authors: Ismail, Abdel-Mohsen S., Abo-Elmagd, Heba I., Housseiny, Manal M.
• Format: Article
• Language: English
• Subjects: Fungal pectinase; II : Microbial Biotechnology; Juice clarification; Pigmented onion skins; T. viride EF-8
• ISSN: 1687-157X; 2090-5920
• DOI: 10.1016/j.jgeb.2016.05.001

The production of a notable, safe and highly active pectinase by the local fungal strain Trichoderma viride EF-8 utilizing the abundant pigmented Egyptian onion (Allium cepa L.) skins (6.5%, w/v) was achieved in 4days submerged fermentation (SMF) cultures, at temperature and pH of 30°C and 4.0, respectively. The indigenously produced pectinase was partially purified by 50% batch ethanol precipitation and its general properties were studied following the standard procedures. The lyophilized enzyme preparation was free of any ochra or aflatoxins. The optimum conditions for the partially purified enzyme form were 2mg/mL and 1% (w/v) enzyme protein and substrate (citrus pectin) concentrations, reaction pH and temperature of 7.0 and 40°C, respectively. The results presented the low cost onion skins waste as the major substrate for the fungal pectinase production and its subsequent use in perfect fruit (apple, lemon and orange) juices clarification with remarkable stability during and after this process, which certainly enhance fruit juices processing in the tropics.