摘要：The present investigation was undertaken to produce pectinase enzyme from waste residues of different agricultural wastes by using Aspergillus species in submerged fermentation. The maximum amount of pectinase (90units/ml) was obtained from citrus peels followed by Watermelon (80units/ml), Pineapple (70units/ml), Sorghum straws (60units/ml). The minimum amount of pectinase was obtained from Corn cobs (50units/ml). Optimization of different parameters such as substrate concentration, pH, temperature and incubation time for pectinase production was studied. The maximum amount of pectinase was produced by the Aspergillus spp. at 6% Citrus peels substrate concentration, pH 6, temperature 350C and incubation time 24 hrs by submerged fermentation .
关键词：agricultural wastes;aspergillus species;submerged fermentation;pectinase production
