PJB-2018-85
OPTIMIZATION OF PECTINASE PRODUCTION FROM GEOTRICHUM CANDIDUM AA15 USING RESPONSE SURFACE METHODOLOGY
Asia Ahmed
Abstract
Pectinolytic enzymes are widely applied in wine making, vegetables and fruits processing, extraction of olive oil, retting and degumming of fiber crops, treatment of pectic-waste water and in the fermentation of tea, coffee and cocoa. Bacteria and filamentous fungi have been extensively studied for the production of pectinase, however, there are few reports about pectinolytic yeasts. This study was conducted to study the factors affecting pectinase production from an indigenously isolated yeast strain, Geotrichum candidum AA15, using statistical tools. Plackett-Burman design revealed initial pH of the medium, inoculum size and substrate concentration as significant factors. Subsequently, Box-Behnken design was employed to determine the optimum conditions for pectinase production. The data showed that the strain yielded 0.250 IU/ml pectinase activity under optimized conditions i.e. using inoculum size, 3%; substrate concentration, 0.75%; and the initial pH, 5.3. Time course studies of the enzyme production revealed that the pectinase production was associated with the growth and optimum enzyme production was achieved after 48 h of cultivation. The presence of isozymes with approximate molecular weight of 60 and 66.2 KDa was indicated by SDS-PAGE and zymographic. These results provide a merit to study this strain further to explore its biotechnological potential.
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