UTILIZATION OF FOOD WASTE FOR ENZYME PRODUCTION USING FUNGI
Abstract
This study investigated the valorization of food waste as a low-cost substrate for industrial enzyme production via solid-state fermentation (SSF) using filamentous fungi. Four fungal isolates—Aspergillus niger, Rhizopus stolonifer, Penicillium chrysogenum, and Trichoderma harzianum—were isolated from decomposing food waste and screened for growth and enzyme production including amylase, cellulase, and protease. Trichoderma harzianum exhibited the fastest radial growth and the highest enzyme activities, followed closely by Aspergillus niger. Optimization studies revealed peak enzyme production at slightly acidic pH conditions and temperatures between 30–35°C. Bread waste supported the highest enzyme yields compared with orange and banana peels. The findings demonstrate that food waste can serve as a viable and sustainable substrate for fungal enzyme production, providing a cost-effective alternative to synthetic media while reducing environmental waste
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