Changes in biochemical parameters during the solid-state fermentation of pineapple (Ananas comosus I. Merr) peels by Rhizopus oligosporus

Abstract

Enzymes production and other relevant biomolecules from environmental wastes could be easily enhanced or hindered by slight alterations in the bioprocess. In this study, the impact of pH variations on amylase production by Rhizopus oligosporus during the solid state fermentation of pineapple (Ananas comosus L. Merr) peels was investigated. After five days of fermentation, the variations in glucose and soluble protein levels of the fermented pineapple peels were also investigated. The results established a notable increase (p<0.05) in the levels of soluble proteins and glucose in the fermented pineapple peels at all the pH values tested (pH 3 to 9); however, while they were highest at pH 3, amylase activity was highest at pH 6. This preliminary study shows that solid state fermented pineapple peels are rich in glucose, soluble proteins and amylase.