Influence of Blanching on the Production of Pectinases from Banana Peels by <i>Aspergillus niger</i>

Ogunlade Ayodele Oluwayemisi; Aladejana Oluwatoyin Modupe

doi:doi:10.11648/j.ijmb.20190401.12

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Influence of Blanching on the Production of Pectinases from Banana Peels by Aspergillus niger

Ogunlade Ayodele Oluwayemisi, Aladejana Oluwatoyin Modupe

Published in International Journal of Microbiology and Biotechnology (Volume 4, Issue 1)

Received: 22 January 2019 Accepted: 28 February 2019 Published: 26 March 2019

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Abstract

Pectinases are enzymes that break down pectin, a polysaccharide found in plant cell walls into simpler molecules. They are commonly referred to as pectic enzymes. Influence of blanching was determined on the production of pectinases from banana peels by Aspergillus niger. Banana peels were subjected to blanching with cold 5% NaCl. Aspergillus niger isolated from decaying banana peels using potato dextrose agar (PDA) were screened for the production of pectinases by examining the isolates with the largest zone of clearance. Solid state fermentation (SSF) and submerged fermentation (SMF) were carried out with the banana peels as the substrate (carbon source) using the Aspergillus niger with the largest zone of clearance. The result revealed that SSF has the highest yield of polygalacturonase and pectin lyase production and both were produced on day 3 of the fermentation having values of 7.5544U/mL and 22.3214U/mL respectively. It was observed that yield of production was generally higher in blanched banana peels when compared with unblanched banana peels. Subjection of banana peels to blanching with cold NaCl solution in solid state fermentation gave higher levels of pectinases activity when compared with banana peels that were not treated at all. Therefore blanching of banana peels for pectinases production is of great importance.

Published in	International Journal of Microbiology and Biotechnology (Volume 4, Issue 1)
DOI	10.11648/j.ijmb.20190401.12
Page(s)	8-11
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Pectinases, Blanching, Banana Peels

References

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APA Style

Ogunlade Ayodele Oluwayemisi, Aladejana Oluwatoyin Modupe. (2019). Influence of Blanching on the Production of Pectinases from Banana Peels by Aspergillus niger. International Journal of Microbiology and Biotechnology, 4(1), 8-11. https://doi.org/10.11648/j.ijmb.20190401.12

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ACS Style

Ogunlade Ayodele Oluwayemisi; Aladejana Oluwatoyin Modupe. Influence of Blanching on the Production of Pectinases from Banana Peels by Aspergillus niger. Int. J. Microbiol. Biotechnol. 2019, 4(1), 8-11. doi: 10.11648/j.ijmb.20190401.12

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AMA Style

Ogunlade Ayodele Oluwayemisi, Aladejana Oluwatoyin Modupe. Influence of Blanching on the Production of Pectinases from Banana Peels by Aspergillus niger. Int J Microbiol Biotechnol. 2019;4(1):8-11. doi: 10.11648/j.ijmb.20190401.12

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@article{10.11648/j.ijmb.20190401.12,
  author = {Ogunlade Ayodele Oluwayemisi and Aladejana Oluwatoyin Modupe},
  title = {Influence of Blanching on the Production of Pectinases from Banana Peels by Aspergillus niger},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {4},
  number = {1},
  pages = {8-11},
  doi = {10.11648/j.ijmb.20190401.12},
  url = {https://doi.org/10.11648/j.ijmb.20190401.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20190401.12},
  abstract = {Pectinases are enzymes that break down pectin, a polysaccharide found in plant cell walls into simpler molecules. They are commonly referred to as pectic enzymes. Influence of blanching was determined on the production of pectinases from banana peels by Aspergillus niger. Banana peels were subjected to blanching with cold 5% NaCl. Aspergillus niger isolated from decaying banana peels using potato dextrose agar (PDA) were screened for the production of pectinases by examining the isolates with the largest zone of clearance. Solid state fermentation (SSF) and submerged fermentation (SMF) were carried out with the banana peels as the substrate (carbon source) using the Aspergillus niger with the largest zone of clearance. The result revealed that SSF has the highest yield of polygalacturonase and pectin lyase production and both were produced on day 3 of the fermentation having values of 7.5544U/mL and 22.3214U/mL respectively. It was observed that yield of production was generally higher in blanched banana peels when compared with unblanched banana peels. Subjection of banana peels to blanching with cold NaCl solution in solid state fermentation gave higher levels of pectinases activity when compared with banana peels that were not treated at all. Therefore blanching of banana peels for pectinases production is of great importance.},
 year = {2019}
}

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TY - JOUR
T1 - Influence of Blanching on the Production of Pectinases from Banana Peels by Aspergillus niger
AU - Ogunlade Ayodele Oluwayemisi
AU - Aladejana Oluwatoyin Modupe
Y1 - 2019/03/26
PY - 2019
N1 - https://doi.org/10.11648/j.ijmb.20190401.12
DO - 10.11648/j.ijmb.20190401.12
T2 - International Journal of Microbiology and Biotechnology
JF - International Journal of Microbiology and Biotechnology
JO - International Journal of Microbiology and Biotechnology
SP - 8
EP - 11
PB - Science Publishing Group
SN - 2578-9686
UR - https://doi.org/10.11648/j.ijmb.20190401.12
AB - Pectinases are enzymes that break down pectin, a polysaccharide found in plant cell walls into simpler molecules. They are commonly referred to as pectic enzymes. Influence of blanching was determined on the production of pectinases from banana peels by Aspergillus niger. Banana peels were subjected to blanching with cold 5% NaCl. Aspergillus niger isolated from decaying banana peels using potato dextrose agar (PDA) were screened for the production of pectinases by examining the isolates with the largest zone of clearance. Solid state fermentation (SSF) and submerged fermentation (SMF) were carried out with the banana peels as the substrate (carbon source) using the Aspergillus niger with the largest zone of clearance. The result revealed that SSF has the highest yield of polygalacturonase and pectin lyase production and both were produced on day 3 of the fermentation having values of 7.5544U/mL and 22.3214U/mL respectively. It was observed that yield of production was generally higher in blanched banana peels when compared with unblanched banana peels. Subjection of banana peels to blanching with cold NaCl solution in solid state fermentation gave higher levels of pectinases activity when compared with banana peels that were not treated at all. Therefore blanching of banana peels for pectinases production is of great importance.
VL - 4
IS - 1
ER -

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Author Information

Ogunlade Ayodele Oluwayemisi

Department of Food Technology, School of Science and Computer Studies, The Federal Polytechnic Ado Ekiti, Ado Ekiti, Ekiti State, Nigeria
Aladejana Oluwatoyin Modupe

Department of Biological Sciences, Microbiology Unit, Faculty of Science, Kings University, Ode Omu, Osun State, Nigeria

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APA Style

Ogunlade Ayodele Oluwayemisi, Aladejana Oluwatoyin Modupe. (2019). Influence of Blanching on the Production of Pectinases from Banana Peels by Aspergillus niger. International Journal of Microbiology and Biotechnology, 4(1), 8-11. https://doi.org/10.11648/j.ijmb.20190401.12

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ACS Style

Ogunlade Ayodele Oluwayemisi; Aladejana Oluwatoyin Modupe. Influence of Blanching on the Production of Pectinases from Banana Peels by Aspergillus niger. Int. J. Microbiol. Biotechnol. 2019, 4(1), 8-11. doi: 10.11648/j.ijmb.20190401.12

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AMA Style

Ogunlade Ayodele Oluwayemisi, Aladejana Oluwatoyin Modupe. Influence of Blanching on the Production of Pectinases from Banana Peels by Aspergillus niger. Int J Microbiol Biotechnol. 2019;4(1):8-11. doi: 10.11648/j.ijmb.20190401.12

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@article{10.11648/j.ijmb.20190401.12,
  author = {Ogunlade Ayodele Oluwayemisi and Aladejana Oluwatoyin Modupe},
  title = {Influence of Blanching on the Production of Pectinases from Banana Peels by Aspergillus niger},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {4},
  number = {1},
  pages = {8-11},
  doi = {10.11648/j.ijmb.20190401.12},
  url = {https://doi.org/10.11648/j.ijmb.20190401.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20190401.12},
  abstract = {Pectinases are enzymes that break down pectin, a polysaccharide found in plant cell walls into simpler molecules. They are commonly referred to as pectic enzymes. Influence of blanching was determined on the production of pectinases from banana peels by Aspergillus niger. Banana peels were subjected to blanching with cold 5% NaCl. Aspergillus niger isolated from decaying banana peels using potato dextrose agar (PDA) were screened for the production of pectinases by examining the isolates with the largest zone of clearance. Solid state fermentation (SSF) and submerged fermentation (SMF) were carried out with the banana peels as the substrate (carbon source) using the Aspergillus niger with the largest zone of clearance. The result revealed that SSF has the highest yield of polygalacturonase and pectin lyase production and both were produced on day 3 of the fermentation having values of 7.5544U/mL and 22.3214U/mL respectively. It was observed that yield of production was generally higher in blanched banana peels when compared with unblanched banana peels. Subjection of banana peels to blanching with cold NaCl solution in solid state fermentation gave higher levels of pectinases activity when compared with banana peels that were not treated at all. Therefore blanching of banana peels for pectinases production is of great importance.},
 year = {2019}
}

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