Optimization and Kinectics of Pectinase Enzyme Using Aspergillus niger by Solid-state Fermentation

Pectinase enzyme finds extensive application in food and beverage industries. Pectinase production was studied in solid-state fermentation process using wheat bran and sugarcane bagasse as substrates utilizing Aspergillus niger. Optimization of media and fermentation conditions for maximum production of pectinase was carried out by one at a time procedure. Various combination of substrates were tried to achieve maximum pectinase production. The mixed substrates consisting of 90% of wheat bran and 10% of sugarcane bagasse gives maximum pectinase yield during the fermentation period of 96 h. The optimum temperature was found to be 40°C and optimum pH was found to be 5.The kinetics of pectinase production by solid state fermentation using Aspergillus niger was studied. The kinetic parameters value were found to be K_m = 294.12 and V_max = 2.33 h ml/U.