National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Microbial enzymes have significant biotechnological application in industries. The purpose of this study was to isolate and identify microorganisms associated with ripe plantain fruits, determine the enzyme activity (lipase, protease, pectinase, cellulase and amylase) of the ripe plantain fruits samples and screen the isolated microorganisms for enzyme production. For isolation, standard isolation method was followed, while screening was done on different agar medium. Results revealed that. Day 5 of the fermentation period has the highest enzyme activity for all the enzymes in the fermented plantain fruit; lipase has the highest enzyme activity with a value of 1.3485 mg/mL/min while pectinase has the lowest with a value of 0.0014 mg/mL/min. Bacillus spp were screened positive for all the enzymes assayed for. Microorganisms were identified according to colony morphology and microscopic observation. This study contributes to catalogue of microorganisms that has been identified as enzyme producers and provides additional information to support future research about the industrial potential of these microorganisms that may produce enzymes and other metabolites of industrial importance.
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