Application of Response Surface Methodology for Optimization of Mushroom Saccharification using Crude Enzymatic Extract from Solid-State Fermentation of Pineapple Peels by Aspergillus niger KWM

Mushrooms are a rich source of high value compounds. Efficient enzymatic degradation of mushroom cell-wall matrix is therefore critical in the recovery of cellular components in high yields. In the present study, the effect of reaction variables on mushroom saccharification using crude enzymatic extract was evaluated and optimized using the central composite design based on the response surface methodology. The crude extract displayed CMCase, Fpase and xylanase activities of 1.23Umg− 1 protein, 0.95Umg− 1 protein and 1.52 Umg− 1 protein. The model was validated by the analysis of variance with a coefficient of determination of 0.866 and F test value of 7.39, making the model valid at the 95 % confidence limit. The model achieved glucose yield of 1.490mg/mL at pH 6.5, temperature 50oC, enzyme load of 5% (v/v) and reaction time of 12h. The experiment using optimal model conditions yielded 1.582 mg/mL glucose which is 1.1 folds higher than the predicted model value. This study demonstrated potential of crude extract from solid-state fermentation of low-cost pineapple peels in mushroom processing.