Fruit processing enzymes — primary industrial source of pectinase for juice yield and clarification Pectinase used to increase juice yield and improve clarity in fruit processing is predominantly produced by which microorganism?

Introduction / Context:
Pectinases (polygalacturonases, pectin lyases, pectin methylesterases) depolymerize pectin to reduce viscosity, enhance pressing efficiency, and clarify juices and wines. Selecting a safe, high-yield microbial source is critical for cost-effective enzyme manufacture.

Given Data / Assumptions:

• Commercial enzyme production favors organisms with strong secretion and GRAS status.
• Aspergillus niger is widely used for carbohydrase portfolios.
• Food safety eliminates aflatoxin-producing species from consideration.

Concept / Approach:
Aspergillus niger is the benchmark industrial source of pectinases due to high titers in submerged and solid-state fermentations, ease of downstream processing, and established regulatory acceptance. A. oryzae also produces pectinases but is less dominant for bulk pectinase catalogs. A. flavus is unsuitable due to aflatoxins.

Step-by-Step Solution:
Identify the enzyme application (juice yield/clarity).Match to the most common industrial producer: A. niger.Exclude unsafe or secondary sources.

Verification / Alternative check:
Enzyme vendor specifications and food processing literature consistently cite A. niger-derived pectinases for fruit processing.

Why Other Options Are Wrong:
A. oryzae is used for other enzyme blends but is not the predominant pectinase source; A. flavus is unsafe; “all of these” is inaccurate.

Common Pitfalls:
Assuming any Aspergillus species is interchangeable; strain selection is driven by productivity and safety dossiers.

Final Answer:
Aspergillus niger.