Use of fruit residues for pectinase production by Aspergillus flavipes FP-500 and Aspergillus terreus FP-370

Aims: Utilization of fruit residues for pectinase production by two Aspergillus strains for recognizing the effects of some factors during fermentation and describing enzyme production kinetics. Methods and Results: Pectinase production on several fruit residues was compared. The effects of three factors on the production of several pectinases were evaluated by a full factorial 2(k) experimental design. Higher activities were obtained on lemon peel. In both strains, acidic pH values and high carbon source concentration favoured exopectinase and endopectinase production, while higher pH values and low carbon source concentration promoted pectin lyase and rhamnogalacturonase production. Unstructured mathematical modelling provided a good description of pectinase production in a submerged batch culture. Conclusions: Fruit residues were very good substrates for pectinase production, and Aspergillus strains used showed a promising performance in submerged fermentation. Mathematical modelling was useful to describe growth and pectinase production. Significance and Impact of the Study: Lemon peel can be used as a substrate to obtain high pectinase titres by Aspergillus flavipes FP-500 and Aspergillus terreus FP-370. The factors that contributed to improve the yield were identified, which supports the possibility of using this substrate in the industrial production of these enzymes.