Abstract
Pectinases are pectin degrading enzymes predominantly used as biocatalysts in various industries such as wine extraction, fruit juice extraction, and making of paper pulp. Large scale production of pectinases using biological systems (bacteria, fungi, plants) is a common method used in the industry. In the current study, different bacterial isolates obtained from rotten apples were used for pectinase production and their pectinolytic activity was investigated. Five bacterial strains were isolated on the growth medium containing 0.3% KH2PO4, 0.6% Na2HPO4, 0.2% NH4Cl, 0.5% NaCl, 1% Pectin, 1.5% Agar, 1mM CaCl2, and 10mM MgSO4. The isolates of five samples A, B, C, D and E were then biochemically characterized as Serratia marcescens, Klebseilla pneumoniea, Pseudomonas aeruginosa and Escherichia coli, respectively. They were also identified at the molecular level through 16S rRNA gene sequencing.
Highlights
Enzymes are active compounds involved in the regulation of many chemical reactions happening in living tissues [1]
This study aims to isolate and screen pectinase producing bacterial isolates obtained from rotten apples
Since fruit juices are treated at a higher temperature, so thermostable pectinases are more appropriate enzymes at commercial level [3, 12]
Summary
Enzymes are active compounds involved in the regulation of many chemical reactions happening in living tissues [1]. Pectin is a significant part of the plant cell wall. Pectin is a polymeric material and it contains carbohydrates esterified with methanol. And functionally, pectin is the most multiplex polysaccharide in the plant cell wall [2]. Pectin consists of α-1, 4linked residues of D-galacturonic acid [3]. Pectin was first isolated and described by Henri Braconot in 1825. Pectin is mainly extracted from citrus food and it is produced at commercial level as a white to light brown powder. Pectin is an important polysaccharide of plant cell wall which permits plant growth. Pectin is broken down through the enzyme pectinase during fruit ripening, in that process the fruit becomes pulpy and cells are separated from each other due to the breakdown of the middle lamellae [4]
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