Bioprospecting of Fungi for the Production of Pectinase and Other Industrial Enzymes

The need for fungal pectinase has expanded globally due to its application in various sectors, and using inexpensive substrates from the agro-industry has proven advantageous. Temperature, pH, substrates, and production duration are the primary physiochemical parameters for pectinase production. Enzymes are gaining attention because of their many benefits; therefore, further research is necessary to maximize their potential in various industries. This chapter deliberates the contribution of fungal pectinase isolated from various habitats of fungi, deployment of agroindustrial processed fruits and vegetable byproducts as the substrate, factors influencing pectinase production like temperature and pH, fermentation techniques involved in enhancing the pectinase production, purification and its characterization with enzyme activity, and the various industrial applications of fungal pectinase. It also discusses the importance of other industrial enzymes such as laccases, peroxidases, and phytases and their claims in many industrial sectors. Overall, fungal communities pitched a key role in contributing to the welfare of food and beverage, pharmaceuticals like therapeutic enzymes, wastewater recycling, agriculture, and many more industrial sectors.