Comparison of Optimal Fungal Pectinase Activities Using the Box-Behnken Design

George D. Ametefe1*, Ayodeji O. Lemo1, Frank A. Orji2, Lawal A. Kolawole2, Emeka E.J. Iweala1, Shalom N. Chinedu1

1Department of Biochemistry, Covenant University, Ota, Ogun State, Nigeria<o:p></o:p>

2Department of Biotechnology, Federal Institute of Industrial Research, Oshodi, Lagos State, Nigeria<o:p></o:p>

Corresponding Author: [email protected]; [email protected]; Tel: +234(8034833599)
Recieved Date: 22 April 2021; Accepted Date: 23 September 2021; Published Date: 4 October
Citation: Ametefe GD, Oluwadamilare LA, Orji FA, Kolawole LA, Iweala EEJ, Chinedu SN. Comparison of Optimal Fungal Pectinase Activities Using the Box-Behnken Design. Trop J Nat Prod Res. 2021; 5(9): 1656-1664.
© 2021 Ametefe et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Pectinases catalyze pectin via hydrolysis and de-esterification to simpler forms. Pectinase produced by the fermentation process can be enhanced through optimization. The Design-Expert Software (package) file version 13.0.3 was used to predict the optimal activity of the enzyme with Citrus sinensis (orange) peels, Triticum aestivum (wheat) bran, and Thaumatococcus danielli (Miraculous berry) fruit peels as substrates, while Aspergillus niger, Penicillium sp. and Pichia kudriavzevii strain F2-T429-5 as microbes for the solid-state fermentation process. The microorganisms were selected based on their zones of hydrolysis of pectin. The Box-Behnken design was used to generate the experiment runs and analyses of the data obtained from the solid-state fermentation process. The following conditions for optimal pectinase activity were considered; fermentation duration, pH, temperature, particle size, inoculum volume, and agitation during enzyme extraction. Aspergillus niger in Citrus sinensis peel fermentation resulted in the best enzyme activity of 5.02 U/mL in approximately 6 days of fermentation, pH 4, at 21oC, 0.06-inch substrate size, 1 mL inoculum, and agitation duration during pectinase extraction in approximately 11 min. Pectinase activity with T. danielli fruit wastes showed 59.36% decrease relative to C. sinensis peel. A. niger and Penicillium sp. produced a more active enzyme (74.02% and 71.81% respectively) than the newly investigated yeast P. kudriavzevii (F2-T429-5) in T. danielli fruit wastes fermentation, a vital contribution to mycology. Nevertheless, Thaumatococcus danielli and P. kudriavzevii (F2-T429-5) employed in the study have good prospects for pectinase production.

Keywords: Aspergillus niger, Optimization, Penicillium, Pichia kudriavzevii, Thaumatococcus danielli 
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ISSN: 2616-0684 (Print)
ISSN: 2616-0692 (Online)
DOI: 10.26538/tjnpr
Index Copernicus Value (ICV) for 2017: 59.83
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