Production of macerating enzymes of mandarin orange peel by fungal cultures

摘要: Thirty-nine fungal cultures belonging to the genera of Aspergillus, Podospora, Sordaria, Cbaetomium, Iodophanus, Scleotinia, Coniella, Pellicularia and others, were examined for production enzymes which macerate mandarin orange peel using a wheat bran as substrate. An isolated strain Aspergillus niger was an excellent producer macerating compared other organisms tested. The could be macerated by crude produced A. niger. maceration 1 g peel/24 h yielded 0.57 reducing sugars. Expressed differently, 83% solid materials released from into water/24 under following conditions: concentration 8 peel/l, enzyme protein/l, temperature 40°C, pH 5, 24 incubation time 120 rpm reciprocal shaking. test activity commercially available hydrolases on showed that two samples pectinase originating had about same whereas cellulase Trichoderma viride remarkably lower activities than