Effect of pH, temperature and kinetics of pectinase enzyme using Aspergillus niger by solid-state of fermentation

The present work emphasized the effect of pH, temperature and kinetics of pectinase enzyme which is used in food and braveries. It was carried with solid-state fermentation using soil as substrate using Aspergillus niger. The organism was subjected to different conditions such as pH, temperature and kinetics of enzyme activity. It was observed that highest enzyme activity was 340.56 μg /ml/sec at pH 4 at 96 hours of incubation. The maximum pectinase activity of 169.31 μg /ml/sec was found at 400C temperature at 96 hours incubation. Km and Vmax was calculated and found to be Vmax 0.020 μm/min/mg and Km was 2.5 μm. It showed that Aspergillus niger from the soil has the ability to produce pectinase. Hence, it may consider as a source of Industrial pectinase