Waste and Biomass Valorization

, Volume 10, Issue 9, pp 2651–2659 | Cite as

Cellulase Production from Pre-treated Pea Hulls Using Trichoderma reesei Under Submerged Fermentation

  • Ranjna SirohiEmail author
  • Anupama Singh
  • Ayon Tarafdar
  • Navin Chandra Shahi
  • Ashok Kumar Verma
  • Anurag Kushwaha
Original Paper



Pea hulls have a significant contribution to agricultural waste and are left unattended. It has a rich nutrient media and may have application in waste utilization. In this investigation, the potential of pea hulls for the production of cellulase has been explored.


The effect of H2O2 concentration, agitation speed and harvesting time on cellulase production by Trichoderma reesei QM9414 under submerged fermentation at constant pH of 5.0 and temperature 30 ± 0.1 °C were studied.


The maximum filter paper (FP) cellulase activity of 0.372 ± 0.019 U/mL was obtained at 91 h incubation period and 120 rpm agitation speed. Based on the optimized results of fermentation parameters, 120 rpm agitation speed, 5% H2O2 concentration and 91 h harvesting time was recommended for efficient cellulase production. The effect of harvesting time on protein, reducing sugar and cellulase activity was pre-dominant. The purified cellulase enzyme specific activity was recorded as 13.8 U/mL.


The results indicate that the production of cellulase from green pea hulls may provide a novel and economical solution for industrial waste disposal.


Cellulase Pea hull Submerged fermentation Trichoderma reesei 

List of symbols

β0, βi, βij, βii

Model coefficients


Number of explanatory variables (excluding constants)


Observed data

\({\bar {y}_l}\)

Mean of observed data

\({\hat {y}_l}\)

Predicted data


Sample size


Independent variables


Dependent variable



This work was submitted as thesis in partial fulfillment for the requirement of the degree of Master of Technology of the first author. The authors thankfully acknowledge the financial assistance received under University funded project, G. B. Pant University of Agriculture & Technology, Pantnagar. We extend our gratitude to all the colleagues of the department for helping us in the manual separation of pea from pea pods.


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Copyright information

© Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Ranjna Sirohi
    • 1
    Email author
  • Anupama Singh
    • 1
  • Ayon Tarafdar
    • 1
  • Navin Chandra Shahi
    • 1
  • Ashok Kumar Verma
    • 2
  • Anurag Kushwaha
    • 1
  1. 1.Department of Post Harvest Process and Food Engineering, College of TechnologyG.B. Pant University of Agriculture and TechnologyPantnagarIndia
  2. 2.Department of Biochemistry, College of Basic Sciences and HumanitiesG.B. Pant University of Agriculture and TechnologyPantnagarIndia

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