Utilization of Aspergillus oryzae to produce pectin lyase from various agro-industrial residues

• Published in: Journal of radiation research and applied sciences 2014-07, Vol.7 (3), p.327-332
• Main Authors: Koser, Safia, Anwar, Zahid, Iqbal, Zafar, Anjum, Awais, Aqil, Tahir, Mehmood, Sajid, Irshad, Muhammad
• Format: Article
• Language: English
• Subjects: Aspergillus oryzae; Culture influence; Field crops waste; Pectin lyase; Process optimization
• ISSN: 1687-8507; 1687-8507
• DOI: 10.1016/j.jrras.2014.05.001

The present study was aimed to investigate the culture influence on pectin lyase production potential of fungal strain Aspergillus oryzae. The enzyme profile of A. oryzae showed highest activity of pectin lyase after 3rd day of incubation on lemon peel waste under solid state fermentation conditions. To induce the pectin lyase synthesis capability of A. oryzae at optimal level various culture variables including physical and nutritional parameters were optimized by adopting classical optimization technique. Therefore, through fermentation process optimization the production of pectin lyase was substantially induced up to the level of 875 U/mL, when fermentation medium of lemon peel waste inoculated with 5 mL spore suspension of A. oryzae. The optimal fermentation conditions for maximum pectin lyase yield were as: optimum pH 5, 70% moisture level and incubated at 40 °C in addition with 1% sterile glucose solution as readily available carbon source and 0.2% yeast extract as an inexpensive nitrogen supplement (1%). The results obtained in current investigation so far demonstrated that culture conditions have great influence on the pectin lyase production potential of A. oryzae.