Secretion of α-L-rhamnosidases by Few Aspergillus Fungal Strains Using Solid State Fermentation and Their Application in Debittering of Orange Fruit Juice

The production of α-L-rhamnosidase from Aspergillus ochraceous MTCC -1810, A. wentii MTCC-
1901, A. sydowii MTCC- 635, A. foetidus MTCC-508 under solid- state fermentation using easily
available agro- industrial residues such as corn cob, rice bran, sugarcane bagasse, wheat bran and
citrus peel as substrate. Among these, sugarcane bagasse in combination with naringin and sucrose
were found to be the best substrate. The α-L-rhamnosidase production was highest after the 4th day
of incubation at 30°C and a substrate to moisture ratio of 1:1 w/v. Supplementation of the medium
with 10% naringin caused the maximum production of the enzyme. The temperature optima and pH
optima of α-L-rhamnosidases were determined in the range of 50-60°C and 4.0-5.0 respectively. The
α-L-rhamnosidases secreted from the above fungal strains is suitable for the debittering of orange fruit
juice. The reported studies in this communication will be useful in achieving the above objective.