Özet:

Rapid advances in fermentation technology, increasing application areas of enzymes (such as food,environmental, chemical, pharmaceuticals) and high cost of enzymes have gradually caused increasedacceleration of studies in this area. Therefore, optimization of fermentation conditions and utilizationof inexpensive raw materials as a carbon source for growth of microorganisms have leading priority inorder to meet the increasing demand and reduce the enzyme production costs. Annual production ofagricultural wastes is 25 million tons in Turkey, however due to their limited industrial use, these wastesstill cause environmental and health threat. In this review, production of pectinase enzyme, widelyused in food industry, has been discussed in terms of carbon sources being used during production,the potential usage of agro-food wastes was evaluated and new raw materials have been recommended.In addition, examples of pectinase application to food industry were also included

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