Study on cellulase synthesis by fungi (Aspergillus oryzae and pichia citrinum) for white pepper production

Abstract

Cellulases refer to a group of enzymes which hydrolyze the most abundant organic polymer i.e. Cellulase catalyze cellulolysis to smaller sugar components including glucose subunits. Potential applications of cellulase are in food, beverages, textile, laundry, paper and pulp industries etc. This study aimed to synthesize cellulase by fungi and apply them for white pepper production. The most potential cellulase producers were selected for studying their cellulase productivities on rice bran, rice husk that are considered cheap, renewable agriculture wastes using solid state fermentation (SSF). Aspergillus oryzae and Pichia citrinum were grown on the agriculture wastes and enzymatic activity was used to measure by Filter Paper Assay method. The conditions for Aspergilus oryzae and Pichia citrinum to synthesize the highest cellulase activity was achieved. The application of enzyme from Aspergillus oryzae in pepper fermentation got high efficiency in peeling black pepper. Using 20% ratio of enzyme and moisture content 50%, black pepper was peeled 100% during 72 hours fermentation. Piperine content in pepper was increased 26 % compared with the control sample. The final white pepper is safe to human with no toxicity and no harmful microorganisms. Keywords: Aspergillus oryzae, piperine, solid state fermentation, rice bran, rice husk, white pepper