α-L- rhamnosidases Produced under Solid State Fermentation by Few Aspergillus Strains

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Sarita Yadav
Dhirendra Kumar
K. D. S. Yadav

Abstract

The production of α-L-rhamnosidase  from Aspergillus ochraceous MTCC -1810, A. wentii MTCC- 1901, A. sydowii MTCC- 635, A. foetidus MTCC-508 under solid- state fermentation using easily available agro- industrial residues such as corn cob, rice bran, sugarcane bagasse, wheat bran and citrus peel as substrate. Among these, sugarcane bagasse in combination with naringin and sucrose were found to be the best substrate. The α-L-rhamnosidase production was highest after the 4th day of incubation at 30ºC and a substrate to moisture ratio of 1:1 w/v. Supplementation of the medium with 10% naringin caused the maximum production of the enzyme. The temperature optima and pH optima of α-L-rhamnosidases were determined in the range of 50-60ºC and 4.0-5.0 respectively. The α-L-rhamnosidases secreted from the above fungal strains is suitable for the debittering of orange fruit juice.

Keywords:
α-l rhamnosidase, solid state fermentation, Naringin, corncob, Aspergillus

Article Details

How to Cite
Yadav, S., Kumar, D., & Yadav, K. D. S. (2018). α-L- rhamnosidases Produced under Solid State Fermentation by Few Aspergillus Strains. Biotechnology Journal International, 21(4), 1-8. https://doi.org/10.9734/BJI/2018/43518
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Original Research Article