Rasha Taowz * (1), Adib Faleh(1), Fateh Kateeb(2)and Muhammad Alazm(3)

(1). Dept. of Food Science, Faculty of Agriculture, Aleppo University, Syria.

2).Dept. of Plant Protection, Faculty of Agriculture, Aleppo University, Syria.

(3).Dept. of Food Engineering Techniques, Faculty of Technical Engineering,Aleppo, Syria.

(*Corresponding author: Rasha Taowz. E-Mail: rashat.310@gmail.com). Received:

25/8/2020 Accepted: 15/10/2020

Abstract

After twenty Fungal isolates belong to Aspergillus Genus were obtained from sixty four samples from Fruits and Vegetables, the action was processed in food science laboratories of Agriculture faculty in Aleppo university (2018-2019), and election the best according to its production Pectinases on solid medium. The strongest five isolates were chosen to produce Pectinases by using solid state fermentation to know the ability of the elected isolates to produce pectinases, and determinate the highest enzyme production isolate, in addition to optimize the enzyme production for that isolate (incubation temperature, incubation period, pectin concentration, inoculum volume, Suspension concentrations of spores, pH of initial medium). Four of these isolates were belong to A. niger and one were belong to A. fumigatus. Citrus peels were used in the fermentation system as pectin resource. The pectin percentage in peels were calculated and it was 5%.The results showed that the activity of pectinases which was produced by isolates from citrus fruits is higher than the other isolates, and it was 51,52 U/ml. When the optimum parameters of production Pectinases were studied, the results showed that the highest activity of pectinases was obtained at 40 ە of incubation temperature, 96 hours of incubation period, 2.5% of pectin concentration in medium, 107 spore/ml of spore concentration in fungal suspicion, 2 ml of indeed suspicion volume.

Keywords: Aspergillus, Enzym activity, Fermentation, Pectinases, Optimization, Pectin

Full paper in Arabic: PDF