Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice

Extraction and characterization of pectin from Saba banana [Musa ‘saba’(Musa acuminata x Musa balbisiana)] peel wastes: A preliminary study

Saba banana, Musa ‘saba’(Musa acuminata x Musa balbisiana) peel is an underutilized waste from processed banana manufacturing in the Philippines. The feasibility of saba banana peel pectin for use in food processing was assessed. Pectin from saba banana peel was extracted under two different extraction conditions. Pectin extraction was carried out using hydrochloric acid (0.5N, pH 1.5) and citr...

Study of Banana Peel (Musa sapientum) as a Cationic Biosorbent

The efficacy of the Banana peel (Musa sapientum) biomass was tested for the removal of lead, copper, zinc and nickel metal ions using batch experiments in single and binary metal solution under controlled experimental conditions. It is found that metal sorption increases when the equilibrium metal concentration rises. At highest experimental solution concentration used (150 mg/L), the removal o...

Production of Invertase from Aspergillus Niger Using Fruit Peel Waste as a Substrate

Aim of present study was production, purification and characterization of invertase by Aspergillus niger (isolated from soil) using fruit peel waste as a substrate. Screening of various fungi grown on potato dextrose-agar (PDA) was done using liquid medium of 50% sucrose-Cazpek. After incubation at 28 ̊C for 10 days, the invertase activity was determined in the culture filtrate using Fehling’s s...

Banana Chips (musa Acuminata) as an Alternative

PRODUCTION OF a-Amylase FROM BANANA PEEL BY Bacillus subtilis

We produced a-amylase from banana peel by Bacillus subtilis through solid state fermentation (SSF). Addition of yeast extract, corn steep liquor, sodium dodesyl sulphate (SDS) and Tween-80 enhanced the a-amylase production under preoptimized fermentation conditions. Maximum enzyme yield (10.25 U/mL) was observed at 35°C after 24 hours of SSF in growth medium containing 0.1% yeast extract, 1% co...