Enhanced production of α-galactosidase from novel strain Bacillus megaterium VHM1 in solid state fermentation by using citrus waste

A high yeild of α-galactosidase was achieved by citrus waste based solid state fermentation (SSF) using a novel strain Bacillus megaterium VHM1. The maximum production of α-galactosidase was obtained at 72 hours of fermentation. The optimal temperature and pH was 35 0 C, 6.0 respectively. Higher enzyme production at 90% (58 U/g) was obtained with increase in inoculum volume upto 100% (w/v). With increase in moisture content 50-100%, the production of α-galactosidase was concomitantly enhanced from 28 to 56 U/g. Among the inorganic nitrogen source tested, yeast extract yielded higher enzyme production (52 U/g). The enzyme production was maximum when raffinose used as additional corbon source. Forcefully aereated packed bed bioreactor was constructed for enhanced production of α-galactosidase. This enzyme could potentially be used for processing of legumes in food processing industries to remove raffinose family oligosaccharides.