Random Mutagenesis of Aspergillus Sp. for Enhanced Production of Pectinase
DOI:
https://doi.org/10.31580/th9da763Keywords:
Biosynthesis, Enzyme, Fermentation, Genetic manipulation, Mutagenesis, PectinAbstract
Pectinases are extensively used in the food sector to produce and clarify fruit juices enhance the cloud stability of fruit and vegetable nectars and eliminate haze from wines. The aim of the current study was the strain improvement of Aspergillus sp. AB-15 and optimization of culture conditions such as incubation period, temperature and pH for enhanced enzyme production. Random mutagenesis was carried out by subjecting Aspergillussp. AB-15 to nitrous acid (0.9M) and UV exposure (70 min) treatments. This resulted in the development of twelve mutant strains out of which nitrous acid mutated strain IIB-NA6 showed the highest pectinase activity i.e. 8.505±0.05 U/mL/min as compared to the wild strain having activity of 1.97±0.08U/mL/min. The optimization of cultural conditions for wild and mutant strains was also carried out. Both mutant IIB-NA6 and wild AB-15 strains showed maximum pectinase activity at 30ºC using a fermentation medium of pH 5 after five days of incubation (120 h). This study revealed that strain improvement and cultural conditions optimization resulted in a 4.3-fold increase in pectinase production using a mutant strain of Aspergillus sp. (IIB-NA6).
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