Bio-catalysis of mango industrial waste by newly isolated Fusarium sp. (PSTF1) for pectinase production

Abstract

The dried mango fruit processing industrial waste (MIW) used as carbon source for the production of pectinase from fungal strains. Eight fungal strains were isolated from MIW and screened for their ability to produce pectinase by pectin clear zone (PCZ) technique. Fusarium sp. (PSTF1) showed highest PCZ value of 52 mm. The physico-chemical characteristics of the medium were standardized for high production of pectinase. The highest production of pectinase in submerged fermentation observed at temperature—28 °C, pH-6.0, inoculum-size 0.6/25 ml, incubation—72 h, substrate concentration—0.6 g/100 ml, carbon source-fructose (1 %). The effect of different amino acids, vitamins also observed. Under these optimal conditions the highest activity 81.9718 µmol/ml of pectinase was observed. The Fusarium sp. (PSTF1) has been considered as the best pectinase producer in submerged fermentation of MIW. The cheap waste raw material used as best carbon source for high production of high value pectinase.

Biological Active Ecuadorian Mango ‘Tommy Atkins’ Ingredients—An Opportunity to Reduce Agrowaste

“…Apart of being consumed fresh, about 20% of mango are processed for products such as juices, desserts, mango jam, among others [ 4 ]. During processing, 33% of the fruit is removed in the form of waste, generating, as a result, several million tons per year of mango waste from factories [ 4 , 5 ]. The mango fractions discarded, peel and seed kernel (35–60% total weight of the fruit) are a source of pollution, among other reasons because they are prone to microbial spoilage causing objectionable odors and environmental problems [ 1 , 3 ].…”