Carbon and Nitrogen Sources Effect on Pectinase Synthesis by Aspergillus niger Under Submerged Fermentation

Gousiya Begum and Srinivas Munjam*

Department of Microbiology, Kakatiya University, Warangal -506009, Telangana (TS), India.

Corresponding Author E-mail: munjam17@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2906

ABSTRACT: Pectinases are the commercial enzymes that are abundantly employed in various industries like fruit juice industries for clarification, wine indutsry and paper industry for bleaching up pulp. The present work was done on culture conditions optimization for production of pectinases under submerged fermentation using wheat bran as a substrate. Fungal strains were isolated from vegetable waste dump yard soils of Warangal district of Telangana state and screened for their activity on pectin agar medium. Among 30 isolates, two fungal strains showed good activity and identified them as A. niger and A. flavus. The effects of the different carbon and nitrogen sources on pectinases viz. exo-PG, endo-PG, endo-PL and PME by A. niger with 1% wheat bran was carried out in submerged fermentation. These studies revealed that carbon and nitrogen sources have shown considerable influence on enzyme production. Among all the carbon sources tried, sucrose at 1% was shown to be efficient carbon source for all four types of pectinases under investigation. For endo-PG, endo-PL and PME maximum enzyme production were recorded on 8^th day of incubation period but for exo-PG enhanced production was observed on 12^th day. A. niger could not produce PME on 12^th day from 2.50% to subsequent concentrations. Among nine different nitrogen sources were screened, maximum pectinase production was recorded in sodium nitrate at 0.2 % for A. niger. Endo-PG, endo-PL and PME maximum production were recorded on 8^th day of incubation and for exo-PG maximum production was observed on 12^th day. No PME production was observed in A. niger on 12^th day.

KEYWORDS: A. Niger; Carbon and Nitrogen Sources; Pectinases; Submerged Fermentation; Wheat Bran

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