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July 31, 2025Journal of Biochemistry Microbiology and Biotechnology

Effect of Pineapple Peel on Enzyme Production and Antioxidant Potential in Scoby Fermentation

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Authors

THTan Shiang HueyMHMurni HalimNRNor’Aini Abdul Rahman

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Overview

This analysis finds that pineapple peel boosts enzyme production and microbial activity in SCOBY fermentation, highlighting potential applications.

Key Points

  • Pineapple peel supplementation significantly enhances enzyme production in SCOBY fermentation, boosting microbial activity.
  • With a rapid pH decline to 2.96, the fermentation remains safe due to organic acid production by acetic acid bacteria and yeasts.
  • Assessment of protease, cellulase, and lipase activities revealed significant temperature-enhanced enzyme performance in fermentations at 37 °C and 45 °C.
  • The study identifies pineapple peels as an effective substrate for producing thermostable enzymes, suggesting practical bioconversion applications.

Cite This Study

Huey et al. (2025) studied this question.

synapsesocial.com/papers/68af76bf7567bf4f94ff005ahttps://doi.org/10.54987/jobimb.v13i1.1086
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Comparative Analysis of Physicochemical Properties and Bioactive Compounds in Two Hilly Region Pineapple Varieties (Ananas comosus L.) for Value-Added Food Applications2025
  2. 2Preservative Effects on Crude Bromelain Stability and Enzymatic Applications2025
  3. 3CHEMICAL AND BIOLOGICAL CHANGES IN KOMBUCHA FROM BLACK TEA, PINNEAPPLE AND MANGO2025
  4. 4Purification and Characterization of Bromelain from Pineapple Variety Josapine2025
  5. 5Encapsulation of Lactobacillus plantarum Using the Pineapple Peel Extract to Evaluate their Viability Under Gastrointestinal and Storage Conditions2025 · 2 citations