Induction of xylanase and pectinase enzymes of Aspergillus by Mentha deproteinised leafy broth
Rajesh K Jadhav, Soloman Fernandes
Under the current study, an investigation on the xylanase and pectinase enzymes of fungi Aspergillus Niger and Apergillus flavus was done under the influence of Deproteinized juice (DPJ). Xylanase and Pectinase are important extra-cellular enzymes produced by fungi in order to breakdown the complex organic matter around them into simpler forms which they then use as nutrients for their growth. In recent years, these enzymes have been identified to have large scale industrial applications. Since these enzymes are hard to obtain, a large amount of research has been focused into this area where methods are being developed in order to enhance production of extra-cellular fungal enzymes. Deproteinized juice of Mentha veridis has been used in the current study as a liquid culture media on which fungi were grown in order to enhance the production of xylanase and pectinase enzymes. The Deproteinized juice of Mentha viridis has been seen enhancing the biomass of Aspergillus flavus, and also the enhancement in the activity of xylanase enzyme of both fungi. However, pectinase enzyme activity of Aspergillus flavus had been reduced. Mycotoxins were found enhancing by the influence of Mentha DPJ.
Rajesh K Jadhav, Soloman Fernandes. Induction of xylanase and pectinase enzymes of Aspergillus by Mentha deproteinised leafy broth. International Journal of Botany Studies, Volume 4, Issue 6, 2019, Pages 134-140