Secretion of α-L-rhamnosidases by Few Aspergillus Fungal Strains Using Solid State Fermentation and Their Application in Debittering of Orange Fruit Juice

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Secretion of α-L-rhamnosidases by Few Aspergillus Fungal Strains Using Solid State Fermentation and Their Application in Debittering of Orange Fruit Juice

January 5, 2021 Microbiology and Biotechnology 0

Alpha-L-rhamnosidase development from Aspergillus ochraceous MTCC -1810, A. MTCC Wentii-1901, A. MTCC Sydowii- 635, A. Using readily available agro-industrial residues such as corn cob, rice bran, sugarcane bagasse, wheat bran and citrus peel as substrate, foetidus MTCC-508 under solid-state fermentation. Among these, the best substrate was found to be sugarcane bagasse in combination with naringin and sucrose. The development of alpha-L-rhamnosidase was highest at 30 °C after the 4th day of incubation and the substrate to moisture ratio was 1:1 w/v. The maximal development of the enzyme was caused by supplementation of the medium with 10 percent naringin. The alpha-L-rhamnosidases temperature optima and pH optima were calculated in the range of 50-60 °C and 4.0-5.0 respectively. For the debittering of orange fruit juice, the alpha-L-rhamnosidases secreted from the above fungal strains are appropriate. In the achievement of the above goal, the studies mentioned in this communication will be helpful.

Author(s) Details

Dr. Sarita Yadav
Department of Chemistry, DDU Gorakhpur University, Gorakhpur-273009, Uttar Pradesh, India.

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