Isolation of Pectinolytic Bacteria from Decayed Orange Peel (Citrus sinensis) in Clarification of Tea Extract

Abstract

Background: Production of microbial enzymes at the industrial scale and their commercialization has attained a lot of value and public focus. Usage of micro organisms as bio-reactors begins due to the evolution of enzymes produced by microorganisms. There are so many industrially significant enzymes are originated from microbes, that include pectinases, lipases, amylases, proteases, xylynases etc. Methods: The actual work involved the use of microbes isolated from the decaying orange peel and tomato pulp for the extraction of the pectinase enzyme. The organisms were isolated and screened from the samples and were cultured onto pectin agar plate. Morphological and microscopic identification revealed that the bacteria isolated was Bacillus sp. Pectinase production media was later used for the lab scale production of pectinase enzyme by inoculating the bacteria and incubating for 48 hours. The enzyme thus produced was purified by Various methods. The pectinase enzymes isolated from bacillus sp. were used for improvement of tea leaves quality and clarification. The enzymes were characterized and purified. Results: The outcome of both purified pectinase enzymes and crude enzyme preparation on the improvement of tea extracts were determined in terms of flavanoids (310mg/gm), DPPH (49mg/gm), caffeine content (0.56-0.95), moisture content (7.2-6.7%), ash (4.1-4.6%), total phenol content (285mg/gm), and pH(6) and the shelf life analysis of the tea produced. The results thus obtained can conclude that the use of Bacillus sp. in the industrial production of pectinase is highly beneficial. According to the findings obtained from the study the enzyme treated tea extract improves its various quality parameters than the tea extracts which is non enzyme treated. And the utilization of microbial pectinase produced from bio-waste were most cost effective and yield good results for industrial use.