Research Article
Vijay Kumar Garlapati, Niki
Abstract
Phytases, pectinases, and invertases are three major industrially important enzymes that find significant applications in food, feed, pharmaceutical and environmental sectors. The six isolated fungal species (JUIT, 1-6), isolated from soil Waknaghat, HP, have been identified as Aspergillus sp. through microscopical studies and fruiting body formation. Identified fungal isolates have been screened for multienzymes (Invertase, Pectinase and Phytase) production through solid state and Submerged Fermentations. Among all the fungal strains screened, Aspergillus nidulans (JUIT 4) and Aspergillus niger (JUIT 5) showed the highest coproduction of multi enzymes through Solid State Fermentation using wheat bran and maltose as a substrate and inducer, respectively. The Solid State Fermentation conditions seems to be equal to 2 ml spore suspension, 90% relative humidity, 0.4% water activity and 48 h incubation time. Partial purified (through 70% ammonium sulphate precipitation) enzymes have been further characterized for effect of pH. The resultant multienzymes complex with phytase, pectinase, and invertase activities may have considerable industrial potential in food and feed industries for fruit juice clarification, phytate elimination and in condiment preparations.