Evaluate the Capability of Some Local Fungal Isolates to Produce Pectinase Enzyme using Some Fruit Peels

Abstract

Background: The process of producing enzymes from microorganisms is one of the most current approaches with a bright future. Pectinase is an acidic polysaccharide that is produced by microorganisms, accounts for a large proportion of commercially marketed enzymes and is extremely important because they are used in a variety of industrial, food and medical applications. This study aimed to use the peels of some fruits as a basic material in the production of pectinase enzyme by some fungi isolated from some fruits and vegetables via both solid-state and submerged fermentation methods. Methods: The current study included the isolation and identification of some fungi from fruits and vegetables in the local markets of Al-Diwaniyah City/Iraq, the detection of their capability to produce pectinase enzyme using the standard medium and the possibility of using the peels of some fruits as basic materials. Result: The results indicated the isolation and identification of 178 fungal isolates belonging to 11 genera at different frequency rates and it was found that the isolate P. expansum isolated from Apples was the most efficient isolate in producing pectinase enzyme and the use of Apple peels gave the highest production of the enzyme from the fungal isolate understudy compared to other fruit peels used.