Chemical Composition and Nutrient Analysis of Jackfruit Seeds for Lignin Peroxidase Enzyme Production by Trichoderma reesei in Solid-State Fermentation for Environmental Applications

Abstract

This study aimed to analyze the chemical composition and nutrient analysis of jackfruit seeds and their use as substrates to produce lignin peroxidase by fungal fermentation for environmental applications. The jackfruit (Artocarpus heterophyllus) seeds presented3.92±0.43% ash, 69.4±2.5% carbohydrate, 29.5±1.1% total dietary fiber, 7.2±0.13% reducing sugars, and 1.9±0.22% lipids. The major mineral was magnesium (315.3±10.4 mg%), followed by potassium (187.2±9.3 mg%), phosphorus (87.3±0.15 mg%), and calcium (73.21±3.1 mg%). Water extraction was ideal for improving the total starch yield from jackfruit seeds (84.1±3.4%), followed by alkaline extraction (82.1±1.5%) and enzymatic extraction methods (79.6±2.2%). Jackfruit seeds were used as a culture medium for lignin peroxidase production by Trichoderma reesei in solid-state fermentation. A central composite design was used to optimize enzyme production. Ligninolytic enzyme production varied from 3.1 to 360.2 U/g substrate, and the optimum culture conditions were an incubation temperature of 32.5 °C, a pH of 6.0, and 0.5% yeast extract in jackfruit seed medium (p<0.001). The crude lignin peroxidase decolorized methylene blue significantly (p<0.05).