Abstract
Pectin, a plant cell wall polysaccharide, is broken down by the de-esterification, hydrolysis and trans-elimination procedure using the pectinase enzyme. They are also known as pectic enzymes and include the commercial pectinases pectolyase, polygalacturonase, and pectozyme, which have all undergone extensive research. This study aimed to know the procedure of isolation, screening and characterization of pectinase-producing fungi from different food sources and their application in juice extraction, wine clarification, coffee extraction, tea, vegetable oil extraction, cocoa, etc. Pectinase enzymes are obtained naturally by a variety of insects, fungi, yeasts, plants, bacteria, and microorganisms; moreover, animal or human cells cannot make pectinase enzymes. The present review discusses the production, classification, application and microbial sources of the pectinase enzyme.
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