Pectin Esterase Production from Apple Pomace in Solid-State and Submerged Fermentations
Vinod Kumar Joshi1*, Mukesh Parmar1 and Neerja S. Rana2
1Fermentation Technology Laboratory, Department of Postharvest Technology, Y.S. Parmar University of Horticulture and Forestry, Solan 173230, India
2Department of Vegetable Crops, Y.S. Parmar University of Horticulture and Forestry, Solan 173230, India
Article history:
Received November 11, 2005
Accepted March 14, 2006
Key words:
apple pomace, pectin methylesterase, solid-state fermentation, submerged fermentation, Aspergillus niger
Summary:
Comparison of the production of pectin methylesterase (PME) by Aspergillus niger from apple pomace in solid-state (SSF) and submerged fermentation (SmF) was made for higher PME production. pH value of 4.0, incubation temperature of 25 °C and incubation period of 96 h were found optimum in both SSF and SmF, while optimum dilution levels were 1:3 and 1:6, respectively. Ammonium sulphate in SSF and diammonium hydrogen phosphate in SmF as nitrogen sources at the rate of 0.2 % gave the highest yield of PME. Sodium chloride at the rate of 0.5 % in SSF and manganese sulphate at the rate of 2 % in SmF as additives gave the highest yield of PME. Overall, the SSF gave 2.3 times higher PME activity than SmF, using optimized parameters of fermentation.
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