Effective technological pectinases by Aspergillus carneus NRC1 utilizing the Egyptian orange juice industry scraps

The production of a notable and highly effective pectinase by the local fungal strain Aspergillus carneus NRC1 utilizing the abundant Egyptian orange peels and pulps (OPP) scraps excluded in the orange juice and canning industry was achieved in 5-day submerged fermentation (SMF) cultures, at temperature and pH ranges of 30–55 °C and 5.0–5.5, respectively. Fresh or thawed OPP (6%, w/v) were the most preferable sole carbon source. Pectinase activity was dramatically stimulated by ammonium sulphate as the sole nitrogen source, and at the same time strongly inhibited the production of the other tested enzymes, i.e., cellulases and hemicellulases. The lyophilized enzyme preparation was free from any ochra or aflatoxins. The optimum conditions of this methodology including enzyme and substrate (citrus pectin) concentrations were 40 mg ml−1 and 7% (w/v), respectively, with pH and temperature of 4.0 and 55 °C, respectively.