Isolation and Screening of Pectinolytic Fungi from Orange (Citrus nobilis Tan.) and Banana (Musa acuminata L.) Fruit Peel

International Conference On Food Science and Engineering 2016

Amilia, K.R.^1 ; Sari, S.L.A.^1 ; Setyaningsih, R.^1

Department of Biology, Faculty of Mathematics and Natural Sciences, Sebelas Maret University, Ir. Sutami street No. 36A, Surakarta, Central Java

57126, Indonesia^1

关键词: Banana fruits;    Cetyl trimethyl ammonium bromides;    Food industries;    Fruit and vegetables;    Fungal isolates;    Morphological characters;    Musa acuminata;    Oil extraction;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012015/pdf
DOI  :  10.1088/1757-899X/193/1/012015

来源: IOP

【 摘 要 】

Pectinase is the one of most important enzyme which is used in food industry such as fruit and vegetable juice extraction, oil extraction and fermentation of coffee, cocoa and tea. Pectinase can be produced by microorganism such as bacteria and fungi. Fungi are known as potent producer of pectinase. This research was conducted to isolate and screen of the pectinolytic fungi from rotten orange and banana fruit peels. This research succeeded to isolate 10 fungal isolates from rotten orange peels and 5 fungal isolates from rotten banana peels. These isolates were screened in pectinolytic activities based on clear zone formation on pectic medium which is stained by cetyl trimethyl ammonium bromide. The screening result showed that fungal isolates which showed pectinolytic activity were O2, O3, O4, O7, O8, O10, B3, and B5. Based on morphological characters, pectinolytic fungi were identified as Fusarium O4 and O10, Penicillium O2, Aspergillus O3, O7, B3 and B5 and Trichoderma O8. The highest pectinolytic activity was showed by Penicillium O2 which was isolated from orange peel.