RESEARCH ON SOLID FERMENTATION OF PECTINASE USING APPLE POMACE AS RAW MATERIAL

Substituted apple pomace for beet pomace, the raw material used for producing pectinase in the traditional method. Through single factor search and orthogonal experiments, the solid fermentation condition of Aspergillus niger 3. 324 was studied by using apple pomace as raw material. The results was showed as following: It was feasible using apple pomace as raw material to produce pectenase. And the optimal medium contained 4. 5g apple pomace 2.0g ,bran 2.0g , soybean powder 2.0g, K2HPO4 0. 06g, (NH4)2SO4 0. 085g,CaCl2 0. 04g;the optimal conditions of fermentation were Tween 80 0.05rnL, galactose 0. 25g,natural pH, and culture temperature was fermented at 30癈 for 72h,the enzyme activity of pectinase reached 174. 54 units per dry koji when the strain was grown on the optimal medium under the above culture conditions in 250mL erlenmeyer flask, the enzyme activity was increased by 32. 16% contrasted to the initial.