Emochone Roy Yohanna1, Moses Adondua Abah1,2, Micheal Abimbola Oladosu2,3, Okpanachi Nuhu Oyibo4, Victoria Chibuihe Nnamdi5, Peter Nnenna Happiness6, Idakwoji Peace Iyeoma7, Auta Faith Beyaan8, Igwe Ejikeme Peter9, Nkwocha John Nnaemeka10, and Rayyanu Sha’aban Sangari11

 1Department of Biochemistry, Faculty od Biosciences, Federal University Wukari, Wukari, Taraba State, Nigeria

2ResearchHub Nexus Institute, Nigeria

3Department of Chemical Sciences, Faculty of Science, Anchor University, Ayobo, Lagos State, Nigeria.

4Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria

5Department of Chemical Engineering, Roy G. Perry College of Engineering, Prairie View A&M University, Texas, United States.

6Department: Petroleum Engineering, Faculty of Engineering, University: University of Port Harcourt, Rivers State, Nigeria

7Department of Microbiology. Faculty of Natural Sciences, Kogi State University Anyigba, P.M.B 1008, Anyigba, Kogi State, Nigeria

8Department of Microbiology, College of Biological Sciences, Joseph Sarwuan Tarka University, Makurdi, Benue State, Nigeria

9Department of Applied Biochemistry, Faculty of Natural Sciences, Enugu State University of Science and Technology, Enugu State, Nigeria

10Department of Biochemistry, Faculty of Science, University of Port Harcourt, Choba, Port Harcourt, Rivers State, Nigeria.                              

11Department of Science Laboratory and Technology, School of Science and Technology, Federal Polytechnic Bali, Taraba State, Nigeria

Received: Nov 21, 2025/ Revised: Dec 22, 2025/Accepted: Dec 28, 2025

Corresponding Author: m.abah@fuwukari.edu.ng

Abstract

The growing demand for sustainable and cost-effective enzyme production has fostered interest in utilizing agro-industrial residues as substrates for microbial fermentation. This study investigates the production and characterization of pectinase from Aspergillus niger using rice bran, an abundant by-product of rice milling, as the primary carbon source. Samples of rice bran were collected from a local rice mill located in Wukari, Taraba State, Nigeria. The samples were dampened and allowed for 5 days to decay in Biochemistry Laboratory located in Federal University Wukari, Wukari, Taraba State, Nigeria. Fungi growing on the agar plates upon attempting to isolate them were sub-cultured and were preserved on potato dextrose agar slants for further identification and enzyme studies. The isolates were examined and identified in the Department of Microbiology, Federal University Wukari, based on colonial and cultural characteristics, and morphology of isolate sporing structures. Submerged fermentation was conducted under controlled laboratory conditions, with process parameters such as fermentation time, pH, temperature, and substrate concentration systematically optimized. Maximum pectinase activity was observed on the fourth day of fermentation, achieving peak enzyme yield at pH 6.5 and 45°C, with an optimal substrate concentration of 2.5%. The enzyme’s kinetic analysis revealed a Km of 2.799 mg/ml and a Vmax of 0.667 µmol/min, indicating moderate substrate affinity and catalytic efficiency. Comparative evaluation with recent literature demonstrated that the observed production trends align well with other reports employing agro-wastes for fungal pectinase synthesis. The study also underscores the environmental benefits of valorizing rice bran, contributing to waste reduction and circular bioeconomy initiatives. The results highlight the potential of rice bran as a viable substrate for industrial pectinase production, offering a sustainable alternative to conventional, costlier substrates. Further research is recommended to optimize large-scale production parameters, enhance enzyme purification, and explore broader industrial applications. This work contributes valuable insights into sustainable biotechnology strategies for enzyme production, supporting the dual goals of economic viability and environmental stewardship.

Keywords: Pectinase, Aspergillus niger, Rice bran, Submerged fermentation, and Enzyme kinetics

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How to cite this article

Yohanna, E. R., Abah, M. A., Oladosu, M. A., Oyibo, O. N., Nnamdi, V. C., Happiness, P. N., Iyoma, I. P., Beyaan, A. F., Peter, I. E., Nnaemeka, N. J., & Sangariii, R. S. (2025). Production and characterization of pectinase from Aspergillus niger using rice bran as carbon source. Microbial Science Archives, 5(4), 42–51. https://doi.org/10.47587/MSA.2025.5402

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