SCREENING FOR PECTINASE PRODUCTION IN SOLID STATE FERMENTATION (SSF) OF BANANA PEELS BY BACILLUS SPP

Abstract

Solid state fermentation of banana peels by Bacillus spp for pectinase production was investigated using standard methods. Optimum conditions that affect the growth and pectinase production by the microorganism such as incubation temperature ( 35OC), inoculum size ( 3.00mL), incubation period (24h), pH (7), substrate concentration (30g) and additional nitrogen source (0,30%) were determined and employed in the fermentation . Results of enzyme production measured as enzyme activity at these optimum growth conditions were 7.00, 4.00, 3.90, 4.10,3,50 and 3.50 U/mL/min. respectively which were the highest value in each case. Further increase or decrease in growth conditions above the optimum in all cases did not cause any increase in pectinase activity. The finding suggests that the various optimum growth conditions for Bacillus spp in solid state fermentation of banana peels can be of economic value in the production of pectinase, a very useful industrial enzyme. The procedure can also be employed in getting rid of surplus wastes that would otherwise accumulate from large scale cultivation of banana as currently practiced all over the world including Nigeria.