EFFECT OF BLANCHING, RIPENING AND OTHER TREATMENTS ON THE PRODUCTION CHARACTERISTICS OF PECTINOLYTIC ENZYMES FROM BANANA PEELS BY ASPERGILLUS NIGER

Ogunlade Ayodele Oluwayemisi

EFFECT OF BLANCHING, RIPENING AND OTHER TREATMENTS ON THE PRODUCTION CHARACTERISTICS OF PECTINOLYTIC ENZYMES FROM BANANA PEELS BY ASPERGILLUS NIGER

Ogunlade Ayodele Oluwayemisi * §

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Ekiti State University,Ado Ekiti

EFFECT OF BLANCHING, RIPENING AND OTHER TREATMENTS ON THE PRODUCTION CHARACTERISTICS OF PECTINOLYTIC ENZYMES FROM BANANA PEELS BY ASPERGILLUS NIGER

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Abstract

Three different strains of Apergillus niger isolated from decayed banana peels in Ibadan metropolis, Nigeria depolymerized citrus pectin. The best strain having pectinolytic activity as indicated by the diameter of clear hydrolyzed zone on the medium plates containing commercial citrus pectin as the sole carbon source was selected among the three strains having the largest zone. This isolate was able to produce polygalacturonase and pectin layse enzymes using banana peels (agrowastes) as the sole carbon source. When Solid state fermentation (SSF) and Submerged fermentation (SMF) were carried out with the banana peels as the substrate using the Aspergillus niger with the largest zone, SSF yielded higher level of pectinolytic activity than the SMF. Different treatments of the banana peels used as substrate were carried out by blanching the substrate with cold sodium chloride, treating the banana peels with wood ashes and also allowing the unripe banana to go through ripening stages. Higher yield of pectinases production was obtained when the banana peels were treated compared with when they were not treated at all. Therefore pretreatment of banana peels increases pectinases production.

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

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Data Availability

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How to Cite This Article

Ogunlade Ayodele Oluwayemisi. 2012. "EFFECT OF BLANCHING, RIPENING AND OTHER TREATMENTS ON THE PRODUCTION CHARACTERISTICS OF PECTINOLYTIC ENZYMES FROM BANANA PEELS BY ASPERGILLUS NIGER". Global Journal of Science Frontier Research - B: Chemistry GJSFR-B Volume 12 (GJSFR Volume 12 Issue B2).

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GJSFR Volume 12 Issue B2

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Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

Keywords

Aspergillus niger Banana peel Fermentation Pectinase Pectinolytic Activity

Classification

GJSFR-B Classification FOR Code: 820214

070602

030406

Submission ReceivedDecember 25, 2011
Peer Review Double Blind
Handling Editor
Accepted January 18, 2012
Published January 28, 2012

Version of record

v1.2

Issue date

February 29, 2012

Language

English

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Total Score: 145

Country: Nigeria

Subject: Global Journal of Science Frontier Research

Authors: Ogunlade Ayodele Oluwayemisi (PhD/Dr. count: 0)

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