Formulation of food processing wastes for co-production of bacterial pectinase and cellulase enzymes

Özzeybek, Mehlika
Production of enzymes has always been the focus of research with its ever-increasing application area, yet it is an expensive process due to the need for pure carbon sources to carry out the production. Exploring new ways to reduce cost while maximizing enzyme production is an ongoing battle, even in today's opportunities. In this research, a mixture of food wastes was valorized and bacterial pectinase and cellulase were co-produced. Optimum proportions of the hazelnut shells, orange peel, and apple pomace in the fermentation medium were determined by the Extreme Vertices Mixture Design (EVMD) method for the purpose of enhancing the pectinase and cellulase production by Bacillus subtilis. Enzyme activities from the mixed medium were compared with a single feedstock medium. The fermentation medium was prepared by pretreating the mixture of feedstocks with acid and then fortifying with minerals. Bacillus subtilis was grown in the fermentation medium at 30°C and pH 7 for 72 h. Optimum proportions for the feedstocks were found to be 50% hazelnut shells, 30% orange peel, and 20% apple pomace. Pectinase and cellulase activity resulted from the optimum mixture properties were 8.27 U/mL, and 0.5 U/mL, respectively. It was also observed that pectinase and cellulase activity resulted from only hazelnut shells medium were 5.95 U/mL and 0.49 U/mL respectively, which indicates that pectinase production was increased by 40% while cellulase change was insignificant. Furthermore, it was observed that pectinase production from hazelnut shells medium was higher than apple pomace and orange peel medium. This research proved that pectinase production from a single feedstock fermentation medium could be enhanced by applying a mixture of food wastes.


Formulation of apple pomace, orange peel, and hazelnut shell mix for co-production of bacterial pectinase and cellulase enzymes by mixture design method
Ozzeybek, Mehlika; Çekmecelioğlu, Deniz (2022-02-01)
The cost of enzyme is high due to mostly pure carbon and nitrogen sources. Thus, there is a still need for exploring alternative feedstock to enhance enzyme production and reduce the cost. In this study, proportions of apple pomace, orange peels, and hazelnut shells were formulated by the extreme vertices mixture design (EVMD) method in an attempt to enhance co-production of bacterial pectinase and cellulase enzymes in comparison to production medium with single feedstock. Bacillus subtilis was grown in fer...
Improvement of Pectinase Production by Co-culture of Bacillus spp. Using Apple Pomace as a Carbon Source
Kuvvet, Ceren; UZUNER, SİBEL; Çekmecelioğlu, Deniz (2019-05-01)
Increasing interest in using food and agricultural wastes for low cost enzyme production continues in fermentation industry. Bacteria, especially Bacillus subtilis, are known to produce pectinases in synthetic media and media amended with agricultural wastes as a carbon source, whereas the potential of co-culturing Bacillus species to produce pectinases has not been fully studied yet. In this study, co-culture of B. subtilis and B. pumilus was optimized for solid load and pH to maximize pectinase production...
Optimization of the fermentation parameters to maximize the production of cellulases and xylanases using DDGS as the main feedstock in stirred tank bioreactors
Iram, Attia; Çekmecelioğlu, Deniz; Demirci, Ali (2022-10-01)
© 2022 Elsevier LtdLignocellulolytic enzymes such as cellulase and xylanases are needed on the industrial scales for low-cost production of biofuels and the other value-added products from lignocellulosic biomass such as distillers' dried grains with solubles (DDGS). Optimization of fermentation variables such as agitation, aeration, and inoculum size for fungal enzyme production by submerged fermentation can enhance the enzyme production levels. Therefore, this research focused on the statistical optimizat...
Pectinase production using apple pomace as carbon source by mixed culture fermentation
Kuvvet, Ceren; Çekmecelioğlu, Deniz; Department of Biotechnology (2016)
There is a growing interest in enzyme production from food and agricultural wastes to reduce the cost of production. Pectinases are one of the important group of enzymes used in fruit processing, alcoholic beverages, coffee and tea fermentation and textile industries. Pectinases can be produced by both solid state and submerged fermentation from various plant and microorganisms; however fungal microorganisms are the largest sources of bulk commercial enzymes and there are numerous studies on pectinase produ...
Investigation of surface properties of quince seed extract as a novel polymeric surfactant
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© 2021 Elsevier LtdIn recent years, there is a growing trend from both academia and the industry towards the use of “clean-labeled” ingredients obtained from renewable resources. Proteins and polysaccharides, in particular, are becoming increasingly popular as alternatives to already well-established synthetic surfactants. Quince seeds are a relatively novel hydrocolloid source that has recently raised interest among researchers due to their strong surface activity and viscosity-enhancing properties. This s...
Citation Formats
M. Özzeybek, “Formulation of food processing wastes for co-production of bacterial pectinase and cellulase enzymes,” M.S. - Master of Science, Middle East Technical University, 2022.