International Science Community Association Research Journal of Recent Sciences 15 2 2026 04 2 Secretion of α-L- rhamnosidases by some Fusarium strains using agro waste as inducer 10 14 EN Bhandari Jatin 1 Biology Department, B.K.M. Science College, Valsad, 396001, Gujarat, India and Department of Biosciences, Veer Narmad, South Gujarat University, Surat, 395007, Gujarat, India Gohil Takhatsinh 2 Biology Department, B.K.M. Science College, Valsad, 396001, Gujarat, India Yadav Sarita 1 Department of Chemistry, Ram Jaipal Collage Chapra, Jai Prakash University, Chapra, Saran, Bihar -841301, India Yadav Sudha 2 Department of Chemistry, DDU Gorakhpur University Gorakhpur-273009, Uttar Pradesh, India > Research Paper 2026 12 26 2026 04 2 Naringin is the main bitter flavanoid in citrus fruit juices. The few fungal stains were screened for the production of α-L-rhamnosidase in order to hydrolyzed the naringin from removal of the bitter taste from juices. The present study was conducted to isolate and characterize the α-L-rhamnosidase enzyme from few fungal strains belonging to genera Fusarium. We initiated the easy procedure to isolate and characterize the α-L-rhamnosidase producing microorganism by using solid support as inducers which is easily available agro industrial residues such as corn cob, sugarcane baggase, and citrus peel. Among these, sugar cane Bagasse in combination with naringin and sucrose were found to be the best inducer. α-L-rhamnosidase production was highest after 4th day to 8th day of incubation at 30ºC caused maximum production of enzyme. The temperature optima and pH optima of α-L-rhamnosidases were determine in the range of 50-65ºC and 4.5-11.0 respectively. α-L-rhamnosidases secreted from above fungal strain suitable for the debittering of orange fruit juice, derhamnosylation of natural glycosides, and aroma enhancement of wine. The paper concludes that fusariumgenera can be source of α-L-rhamnosidase enzyme for industrial purposes. Copyright@ International Science Community Association