Optimizing the Production of Pectinase of Orange Peel Waste by Penicillium Chrysogenum Mf318506 Using Response Surface Methodology in Submerged Fermentation

Abstract

Pectinases find wide application in different industrial applications, e.g., textile, food, tea, paper and pulp, vegetable oil extractions, saccharification of agricultural remains, and in fermented drinks. Three fungal strains were screened for pectinase production. Results indicated that all strains are capable of producing a pectinase enzyme. Penicillium chrysogenum MF318506 showed the highest pectinase activity (0.214 U/ml) on the recommended medium at 30 ◦C at 150 rpm, on 6 days. Different agricultural wastes (orange peel, banana peel, potato peel, pomegranate peel, wheat bran, and rice bran) were screened as a carbon source. The maximum pectinase activity of 0.48U/ml was obtained from Orange peel and was selected for further studies. Screening of important medium components for pectinase production by the Plackett-Burman design (PBD) showed that the maximum pectinase activity of 1.057 U/ml was achieved with 3 % orange peel, 2.0 g/l (NH4)2SO4, 6.0 g/l peptone, 6.0 g/l KH2PO4, 6.0 g/l K2HPO4, 0.1 g/l MgSO4.7H2O, 0.5 g/l KCl and 0.1 g/l FeSO4. Finally, the Box-Behken design (BBD) which uses the response surface methodology (RSM) was applied to further optimization of the selected factors using the PBD. The maximum pectinase activity of 1.292U/ml was observed at 2.5% orange peel and 4.5 g/l peptone. The Statistical optimization, enhanced the pectinase production by 6.04 folds using Orange peel waste as a substrate. The pectinase produced by Penicillium chrysogenum MF318506 has potential applications in different industrial fields.

Bioprocessing of Agro-Industrial Waste for Maximization of Pectinase Production by a Novel Native Strain Aspergillus cervinus ARS2 Using Statistical Approach

“…Govindaraji and Vuppu [52] reported the highest pectinase activity of 45.93 U/mL using a novel strain, Streptomyces fumigates cleroticus VIT-SP4, and orange peel as a substrate, which is in concurrence with the present findings. Ahmed and Awad [20], in their research work, found the maximum pectinase activity by Pencillium chrysogenum MF318506 using orange peels as the substrate. The results of the present study were supported by the literature review; hence, SSF (fermentation method) and orange peels (substrate) were taken for further studies.…”

“…is considered an important fungal strain for the production of pectinase and is generally regarded as a safe (GRAS) microbe [13,14]. Many researchers have worked on the production of pectinase using different fungal strains such as Aspergillus fumigatus [15], Aspergillus oryzae [16], Aspergillus niger [17], Aspergillus tubingensis [18], Penicillium oxalicum [19], Penicillium chrysogenum [20], Fusarium proliferatum [21], Schizophyllum commune [22], Trichoderma harzianum [23], Geotricumcandidum [24], Rhizopus sp. [25], and Candida sp.…”

Screening and Production of Industrially Relevant Enzymes by Bacillus paranthracis Strain MHDS3, a Potential Probiotic

“…In contrast to our results, El-Shishtawy et al [54] reported repression of pectinase when glucose, lactose, maltose, and starch were used as sole carbon sources. A study in which orange peel was used as a carbon source reported the highest titer of pectinase [94].…”

Media Optimization by Response Surface Methodology for the Enhanced Production of Acidic Extracellular Pectinase by the Indigenously Isolated Novel Strain Aspergillus cervinus ARS2 Using Solid-State Fermentation

“…Govindaraji and Vuppu [67] reported orange peel as responsible for the highest pectinase activity (45.93 U/mL) with a novel strain, Streptomyces fumigatiscleroticus VIT-SP4, which supports the present findings. Ahmed and Awad [27] observed the highest pectinase activity (0.48 U/mL) for orange peels as the carbon source with Pencillium chrysogenum MF318506. Finally, Satapathy et al [23] found pectinase activity of 1366 ± 36.71 U/mL using Aspergillus parvisclerotigenus KX928754 with apple pomace as the carbon source.…”

“…Different microbial sources, such as fungi, yeasts, and bacteria, have been involved in the production of pectinases using solid-state fermentation (SSF) and submerged fermentation (SmF). Many researchers have worked on different fungal strains for pectinase production such as Aspergillus sojae [12,13], Aspergillus niger [14][15][16][17][18], Aspergillus fumigates [19,20], Aspergillus sydowii [10], Aspergillus tubingensis [21], Aspergillus carbonarius [22], Aspergillus parvisclerotigenus [23], Aspergillus oryzae [24], Penicillium oxalicum [25], Penicillium notatum and Coriolus versicolor [26], Penicillium chrysogenum [27], Fusarium proliferatum [28], Schizophyllum commune [29], Trichoderma harzianum [30], Rhizopus sp. [31], and Candida sp.…”