Abstract
Pectins are intricate blends of polysaccharides which make up around 33% of plantcell wall. Despite of their presence in the greater part of plant body and in other sources, commercial production of pectin is extremely difficult. This is a systematic study that aimed to produce pectinase from bacterial species isolated from rotten apple samples. Zymography and enzyme assay through DNS method were performed to check the pectinolytic activity of bacteria isolated from rotten apple samples. Of all five bacterial species (Serratia marcescens, Klebseilla pneumoniea, Pseudomonas aeruginosa and Escherichia coli) maximum enzyme concentration was showed in Pseudomonas aeruginosa and it was 6.2 U/mL. The major achievement of this study was to screen out the most efficient pectinases producing isolate of Serratia marcescens from rotten apples that has never been reported to produce pectinase, previously.
Highlights
Pectinolytic compounds are of noteworthy significance in the era of biotechnology due to their widely inclusive applications in natural product juice extraction, scouring of cotton, degumming of plant filaments, waste water treatment, vegetable oil extraction, tea and coffee fermentation, blanching of paper, manufacturing of poultry feed, mixed drinks, food industries and in pharmacy as anticancer agents
Pectinase assay was performed to measure the pectinolytic activity of bacterial isolates
Pectinase is a group of chemicals used to catalyze the pectic substance through depolymerization response
Summary
Pectinolytic compounds are of noteworthy significance in the era of biotechnology due to their widely inclusive applications in natural product juice extraction, scouring of cotton, degumming of plant filaments, waste water treatment, vegetable oil extraction, tea and coffee fermentation, blanching of paper, manufacturing of poultry feed, mixed drinks, food industries and in pharmacy as anticancer agents. Pectins are intricate blends of polysaccharides which make up around 33% of the cell wall of the dry substances of plants. They are important polysaccharides due to their increased commercial demand. Commercial pectins exclusively extracted from apple pomace and citrus peel are used in juice production. In apple pomace and citrus peel, pectin concentration is 10-15% and 20-30%, respectively [2]. The treatment of fruit pulp with pectinases increases the yield of fruit juice from banana, grapes and apples [4]. Pectinases in combination with different catalysts such as cellulases, arabinases and xylanases are utilized to build the squeezing capacity of different fruits, especially sugar beet pulp, for juice extraction [5].
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