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Banana Peels: A Promising Substrate for the Coproduction of Pectinase and Xylanase from Aspergillus fumigatus MS16

MAHWISH ZEHRA

MAHWISH ZEHRA

Department of Microbiology, University of KarachiKarachi, Pakistan
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ZEHRA, MAHWISH
, 
MUHAMMAD NOMAN SYED

MUHAMMAD NOMAN SYED

Department of Biochemistry, University of KarachiKarachi, Pakistan
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SYED, MUHAMMAD NOMAN
 et 
MUHAMMAD SOHAIL

MUHAMMAD SOHAIL

Department of Microbiology, University of KarachiKarachi, Pakistan
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SOHAIL, MUHAMMAD
  
28 janv. 2020
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Catégorie d'article: original-paper
Publié en ligne: 28 janv. 2020
Pages: 19 - 26
Reçu: 25 oct. 2019
Accepté: 07 déc. 2019
DOI: https://doi.org/10.33073/pjm-2020-002
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© 2020 Mahwish Zehra et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Fig. 1.

Effect of medium along with banana peels (BP) on the pec tinase and xylanase production by A. fumigatus MS16 under submerged fermentation.
Effect of medium along with banana peels (BP) on the pec tinase and xylanase production by A. fumigatus MS16 under submerged fermentation.

Fig. 2.

Effect of temperature on pectinase and xylanase production under submerged (SmF) and Solid state fermentation (SSF) of banana peels by A. fumigatus MS16.
Effect of temperature on pectinase and xylanase production under submerged (SmF) and Solid state fermentation (SSF) of banana peels by A. fumigatus MS16.

Fig. 3.

Effect of supplementation of pectin and xylan to banana peels containing medium on the production of pectinase and xylanase from A. fumigatus MS16 under solid-state (SSF) and submerged fermentation (Smf).
Effect of supplementation of pectin and xylan to banana peels containing medium on the production of pectinase and xylanase from A. fumigatus MS16 under solid-state (SSF) and submerged fermentation (Smf).

Fig. 4.

Effect of pH on pectinase and xylanase production from A. fumigatus MS16 under submerged fermentation.
Effect of pH on pectinase and xylanase production from A. fumigatus MS16 under submerged fermentation.

Fig. 5.

Effect of banana peels concentration on pectinase and xylanase production from A. fumigatus MS16 under submerged fermentation.
Effect of banana peels concentration on pectinase and xylanase production from A. fumigatus MS16 under submerged fermentation.

Fig. 6.

Effect of moisture content on pectinase and xylanase production under solid-state fermentation of banana peels.
Effect of moisture content on pectinase and xylanase production under solid-state fermentation of banana peels.

Fig. 7.

Effect of temperature on pectinase and xylanase activities produced under solid-state (SSF) and submerged fermentation (Smf).
Effect of temperature on pectinase and xylanase activities produced under solid-state (SSF) and submerged fermentation (Smf).

Fig. 8.

Effect of pH on pectinase and xylanase activity produced from A. fumigatus MS16 under solid-state (SSF) and submerged fermentation (Smf).
Effect of pH on pectinase and xylanase activity produced from A. fumigatus MS16 under solid-state (SSF) and submerged fermentation (Smf).
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Sciences de la vie, Microbiologie et virologie
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