Studies on the effect of pH, temperature and metal ions on the production of pectinase from tamarind kernel powder by submerged fermentation using Aspergillus foetidus (NCIM 505)

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dc.contributor.authorJagadeeshBabu, P.E.
dc.contributor.authorViswanathan, R.
dc.date.accessioned2026-02-05T09:36:26Z
dc.date.issued2010
dc.description.abstractFilamentous fungi Aspergillus foetidus NCIM 505 was studied for its capacity to produce exo-pectinase in submerged fermentation (SMF) from a new substrate of tamarind kernel powder (TKP). The process was further studied to optimize the initial operating variables like pH, time and temperature. Maximum pectinolytic activity was reached at 72 h of growth and the best fungal strain was found to be A. foetidus NCIM 505. Further, to increase the production rate of pectinase, the effects of metal ions were studied. Metal ions like Cu ++, Mg++, Fe++, Co++ and Zn ++ at different concentrations were used. © 2009 Curtin University of Technology and John Wiley & Sons, Ltd.
dc.identifier.citationAsia-Pacific Journal of Chemical Engineering, 2010, 5, 2, pp. 396-400
dc.identifier.issn19322135
dc.identifier.urihttps://doi.org/10.1002/apj.296
dc.identifier.urihttps://idr.nitk.ac.in/handle/123456789/27490
dc.subjectAspergillus foetidus
dc.subjectEffect of pH
dc.subjectFilamentous fungi
dc.subjectFungal strains
dc.subjectOperating variables
dc.subjectPectinases
dc.subjectProduction rates
dc.subjectSubmerged fermentation
dc.subjectFermentation
dc.subjectMetal ions
dc.subjectPowder metals
dc.subjectZinc
dc.subjectpH effects
dc.titleStudies on the effect of pH, temperature and metal ions on the production of pectinase from tamarind kernel powder by submerged fermentation using Aspergillus foetidus (NCIM 505)

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