alexa Abstract | Natural, Culinary Fruit Peels as a Potential substrate for Pectinolytic Enzyme

International Journal of Drug Development and Research
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Pectinases or Pectinolytic enzymes are the one which have broadest applications in the food processing, alcoholic beverages and textiles industries. These enzymes are chiefly produced from the plants and microorganisms. The fruit peels are regarded as waste by most of the industries. And the disposal of them becomes the serious problem, as it leads to the environmental pollution. On the other hand, it is of low-cost and it contains pectin, a natural substrate that contains selective chemical compound which is suitable for the production of pectinase enzyme. This review mainly concerned about the selection of substrate as peels and the production of pectinolytic enzymes using different fruit peels, comparison of fermentation method that is suitable for enzyme production using peels as substrates, different enzyme assay methods, computer software controller for fermentation used and also applications of pectinase

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Fruit peels, Pomace, Pectinase, Substrate, Solid State Fermentation (SSF), Submerged Fermentation (SMF).

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