article · Journal of Applied Life Sciences International
Fruit wastes create environmental challenges when they accumulate, but they also present opportunities for the low-cost biosynthesis of useful industrial enzymes. In this research, Saccharomyces cerevisiae was isolated from soil gathered at an orange seller stall and characterised through morphological and biochemical testing. The yeast was then cultured via solid-state fermentation using a combined substrate of orange peels and maize cobs. By adjusting the production medium conditions, researchers optimized pectinase production, recording an enzyme activity of 2.81 micrograms per millilitre after 72 hours of incubation at 35 degrees Celsius. The resulting crude pectinase was subsequently tested and proven effective for extracting juice from orange mash.
Pectinase is an important enzyme with numerous industrial applications, notably in fruit juice processing. Utilising agricultural by-products such as orange peels and maize cobs provides an environmentally sustainable way to produce this enzyme cheaply. This approach helps reduce local waste accumulation while turning agricultural residues into value-added biochemical inputs for processing facilities.
This research could benefit juice manufacturers and industrial enzyme producers looking for lower-cost enzyme alternatives derived from agricultural by-products. The crude pectinase was directly applied to orange juice extraction at a laboratory scale, indicating early-stage experimental research. Further piloting and yield optimisation would be necessary before considering real-world industrial deployment or commercial manufacturing pathways.
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Background of the Study: Degradation of wastes especially fruit waste is important because these wastes accumulate in the environment. The fruit wastes can be used to biosynthesize pectinase enzyme at a cheaper rate due its numerous industrial applications. The ability of Saccharomyces cerevisiae to degrade these wastes to produce pectinase enzyme was exploited.
 Aim: The aim of this study is to isolate and characterize Saccharomyces cerevisiae and study the optimal conditions needed for pectinase production on the orange peel with maize cobs and study the effectiveness of the enzymes produced in the extraction of orange juice.
 Place and Duration of Study: The study was conducted at the Microbiology Laboratory of Abubakar Tafawa Balewa University Bauchi, Bauchi State, Nigeria, between August to September 2021.
 Methodology: Soil samples from the orange seller stand was collected, serial dilution method was used to reduce the solution to a more usable concentration, and the samples were streaked on Yeast Peptone Dextrose Agar (YPDA). The plates were incubated for 3 to 9 days at 28+- oC. The isolated yeast was identified based on the morphological and biochemical test, the isolates were inoculated on the prepared fermentation media under different optimal conditions. The crude enzyme were extracted, and the extracts were tested for pectinase activity using the dinitrosalicylic reagent (DNS) method for the presence of reducing sugar. The resulting pectinase was determined to effectively extract juice from orange mash.
 Results: Saccharomyces cerevisiae showed relatively pectinase hydrolysis using orange peels and maize cobs as substrate by solid-state fermentation under predetermined optimum fermentation conditions. Optimization for the pectinase production was done by altering the conditions for the production medium. Pectinase activity of (2.81 + 2.31 ug/ml) was observed at 72hr of incubation at 35oC.
 Conclusion: The study demonstrates that orange peel and maize cob can be successfully used to induce the production of pectinase using Saccharomyces cerevisiae under solid-state fermentation.
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DOI: 10.9734/jalsi/2023/v26i2601
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