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7827743 
Journal Article 
Pectin esterase production from apple pomace in solid-state and submerged fermentations 
Joshi, VK; Parmar, M; Rana, NS 
2006 
Yes 
Food Technology and Biotechnology
ISSN: 1330-9862
EISSN: 1334-2606 
44 
2 
253-256 
English 
WOS:000238534900015 
Comparison of the production of pectin methylesterase (PME) by Aspergillus niger from apple pomace in solid-state (SSF) and submerged fermentation (SmF) was made for higher PME production. pH value of 4.0, incubation temperature of 25 degrees C and incubation period of 96 h were found optimum in both SSF and SmF, while optimum dilution levels were 1:3 and 1:6, respectively. Ammonium sulphate in SSF and diammonium hydrogen phosphate in SmF as nitrogen sources at the rate of 0.2 % gave the highest yield of PME. Sodium chloride at the rate of 0.5 % in SSF and manganese sulphate at the rate of 2 % in SmF as additives gave the highest yield of PME. Overall, the SSF gave 2.3 times higher PME activity than SmF, using optimized parameters of fermentation. 
apple pomace; pectin methylesterase; solid-state fermentation; submerged fermentation; Aspergillus niger