Production of Polygalacturonase by Aspergillus Awamori sp. for Clarification of Mosambi Juice

Abstract

Polygalacturonase (PG) is necessary during fruit juice clarification process for the degradation of insoluble viscous pectinacious compounds. In the present study, PG ( write full form) from A. awamori MTCC 9644 and A.awamori brasiliensis MTCC 1344 produced by solid-state fermentation of apple (malus domestica) and maosambi(Citrus limetta) which was procured from wine making industry and was dried and used it to produce the enzyme which was then purified using ammonium sulphate(60%) and activiated charcoal. Later the purified PG was used in clarification of fresh extracted mausambi juice and its increase in transmittance and reduction in viscosity was estimated.