OCCURRENCE OF THERMOSTABLE PECTIN DEGRADING FUNGI ON DECAYED FRUITS AND VEGETABLESM. MADHAIYAN AND SP. SUNDARAM
Twenty-five pectin degrading fungi in the pectin enriched fruit samples were isolated on modified Czapek Dox agar medium. The fungal isolates obtained were further purified and tested for their pectinolytic activity in Czapek's Dox liquid medium incorporated with 1% pectin and incubated at 5041C for 7 days. Among fungal isolates tested, ten showed higher pectinolytic activity. The results suggested thermostable pectinolytic activity was maximum with A. flavus (AN-10), which recorded 96.26% reduction in viscosity within 2 hrs, followed by A. niger (C0-16) recording 94.58% reduction in viscosity. However this result could not be correlated with biomass production A. niger (GV-12) produced maximum biomass (8.25 g mycelial dry weight per litre) followed by Cunuinhaemella sp. (C0-17) recording 7.35 g mycelial dry weight per litre having the respective enzyme activity of 34.38% and 92.445% reduction in viscosity.
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