Application of Crude Enzymatic Extract In Mushroom Processing To Recover High Value Products
Publication Date
2021-10-21Author
Ojwang Daniel Otieno, Mulaa F Jakim, George Obiero, Jacob Midiwo
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Show full item recordAbstract/ Overview
In the present study, a fungal strain was isolated from mushroom waste dump-site and was described
based on the morphological and molecular characteristics. The crude enzymatic extract was prepared by
fermenting pineapple peels using the newly isolated fungal strain under solid-state condition. The
enzymatic saccharification conditions of mushroom were optimized using the central composite design
based on the response surface methodology. The isolate had black colony color, conidial head biseriate
and small conidia which are synonymous with Aspergillus niger. The phylogenetic analysis using the
rDNA ITS sequencing further revealed that the isolate was identical (≥99%) to A. niger. The crude extract
displayed CMCase, Fpase and xylanase activities of 20.73U/mL, 34.57U/mL and 118.03U/mL
respectively. The saccharification using the crude extract at optimal conditions of pH 6.5, temperature
50
oC, enzyme loading of 5% (v/v) and time of 12h achieved maximum glucose yield of 1.639 mg mL
-1
which is 1.1 folds higher than the predicted value. This study demonstrated the potential use of crude
enzymatic extract from the newly isolated A. niger as a viable and efficient low-cost approach to
mushroom processing using enzymes.
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- Department of Chemistry [326]