Optimization of cultural parameters for pectin methylestrase and polygalacturonase production from Schizophyllum commune in solid state fermentation

Authors

  • Tahir Mehmood Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, 54000, Lahore, Pakistan
  • Tasmia Saman Department of Chemistry, University of Sargodha, 40100, Sargodha, Pakistan
  • Muhammad Asgher Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
  • Muhammad Irfan Department of Biotechnology, University of Sargodha, 40100 Sargodha, Pakistan
  • Zahir Anwar Department of Biochemistry and Biotechnology, University of Gujrat, Gujrat, Pakistan
  • Fareeha Nadeem Department of Biochemistry and Biotechnology, University of Gujrat, Gujrat, Pakistan
  • Ayesha Siddiqa Department of Biochemistry and Biotechnology, University of Gujrat, Gujrat, Pakistan

DOI:

https://doi.org/10.3329/bjb.v48i1.47417

Keywords:

Optimization, Methylestrase, Polygalacturonase, Sold state fermentation

Abstract

The aim of this study was optimization of pectinolytic enzymes i.e. pectin methylesterase and polygalacturonase from Schizophyllum commune using the mosambi peels as substrate in a solid state fermentation process. Results revealed that maximum pectin methylesterase activity of 394.82 U/ml was observed at pH 6, temperature 35°C, time period of 3 days, substrate concentration of 3 g and 3 ml inoculum size. While polygalacturonase showed maximum activity of 381.69 U/ml at pH 4, temperature 45°C, time period of 1 day, substrate concentration 25 g and 5 ml inoculum size. Statistical analysis revealed that the proposed model was found very significant as indicated by p-values.

Downloads

Download data is not yet available.
Abstract
330
PDF
325

Downloads

Published

2019-03-31

How to Cite

Mehmood, T., Saman, T., Asgher, M., Irfan, M., Anwar, Z., Nadeem, F., & Siddiqa, A. (2019). Optimization of cultural parameters for pectin methylestrase and polygalacturonase production from Schizophyllum commune in solid state fermentation. Bangladesh Journal of Botany, 48(1), 65–74. https://doi.org/10.3329/bjb.v48i1.47417

Issue

Section

Articles