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

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

Polish Journal of Microbiology
Volume 69 (2020): Issue 1 (March 2020)
By: MAHWISH ZEHRA,  MUHAMMAD NOMAN SYED and  MUHAMMAD SOHAIL  
Open Access
|Jan 2020

Figures & Tables

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).
DOI: https://doi.org/10.33073/pjm-2020-002 | Journal eISSN: 2544-4646 | Journal ISSN: 1733-1331
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Language: English
Page range: 19 - 26
Submitted on: Oct 25, 2019
Accepted on: Dec 7, 2019
Published on: Jan 28, 2020
Published by: Polish Society of Microbiologists
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
banana peels,
pectinase,
Solid-State Fermentation,
xylanase
Related subjects:
Life sciences,
Microbiology and virology

© 2020 MAHWISH ZEHRA, MUHAMMAD NOMAN SYED, MUHAMMAD SOHAIL, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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