Efficient Utilization of Natural Pectins by Pectinolytic Aspergillus fumigatus Strain P

Pectinases are one of the biocatalysts produced in large quantities for its prime application in fruit juice industry. The microbial biodiversity has been explored extensively for the isolation of hyperactive pectinolytic microorganisms. The natural substrates for pectinases include pectic substances found in fruits and vegetables. Thus, the fruit and vegetable wastes like peels, pomace, and so forth can be used for enzyme production and it proves to be environment‐friendly biowaste management strategy. The present research work was therefore conducted with the aim to obtain microorganism capable of degrading pectin‐rich biomass. On qualitative and quantitative screening of the fungal cultures isolated from soil samples, the fungal strain Aspergillus fumigatus strain P was selected for this study. To characterize its natural pectin‐hydrolyzing efficiency, various natural pectin sources were tested as carbon source for pectinase production. The pectin biomass included fruit peels of mosambi, kinnow, orange, and apple pomace. The pectinase production was enhanced appreciably with mosambi and kinnow peel powder. Some of the biochemical properties of pectinase were also studied. A marked increase in enzyme activity (2.01‐fold) was achieved by the optimization of fermentation as well as biochemical parameters. The high enzyme titre produced by this pectinolytic fungal strain supports its potential for industrial applicability.