Pectinolytic activity of aspergillus niger and Aspergillus flavus grown on grapefruit (citrus Parasidis) peel in solid state fermentation

The present study was aimed at studying pectinolytic activity of resident fungi isolated from decomposing grapefruit (Citrus parasidis) peels in solid state fermentation. Grape fruit peel subjected to natural fermentation and the fermenting were isolated, characterized identified using standard microbiological methods. turn used for determine their through technique. Culture parameters such as incubation period, temperature, moisture content addition salts supplements optimized during research five days. Aspergillus Niger flavus. peak day three when highest pectinase 13.32 μmol/mg/min recorded A. 11.32 Optimum temperature pH by flavus 40 0C 7.5 7.7 respectively. use salt supplemented substrate did not alter enzyme activity. In conclusion, could be promising organisms production on grape substrate.
 Keywords: Grapefruit, Pectinolytic Activity, Fungi, Fermentation,