Pectolytic Enzymes Activity Test from Aspergillus Awamori Strain MTCC NO 9644 1344 Using Two Different Substrates in Solid State Fermentation

Abstract

1.1 Role of Industrial Biotechnology in Fruit Juice Industries The increasing energy demands have focuses worldwide attention on the utilization of renewable resources, including agricultural and forest waste and residues. Major components of these wastes includes cellulose, starch, lignin and pectin. These materials have attracted various industries mainly including enzyme industries and juice or wine production industries. Several microbes are capable of using these waste substrates to produce various enzymes of industrial importance. Pectinase production occupies about 10% of the overall manufacturing of enzyme preparations. The production of fruit and vegetable juices is important both from the human health and commercial standpoints. The availability of nutritious components from fruits and vegetables to a wide range of consumers is thus facilitated throughout the year by the marketing of their juices. The production process of fruit and vegetable juices includes steps like extraction, clarification, and stabilization. Fruit contains pectin and other polysaccharides, so it may lead to fouling during filtration through membrane. Enzymatic treatment leads to degradation of pectin. Enzymatically clarified juice results in viscosity reduction and cluster formation, which facilitates separation through centrifugation or filtration. As a result, the juice presents higher clarity, as well as more concentrated flavor and color (Kaur et al., 2004).