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Abstract
The parameters affecting the production of pectate lyase from P. polymyxa N10 were studied using the response surface methodology agitation rate (X1, 100-300 rpm), temperature (X2, 25-45 °C) and pH (X3, 5.5-9.5). The most significant factors influencing enzyme production were temperature and pH. The second order polynomial regression model obtained was fitted and found adequate, with an R2 of 0.9600 (p < 0.001). A maximum pectate lyase activity of 84.5 U/ml was attained in 72 h of cultivation at agitation rate 200 rpm, temperature 35 °C and pH 8. Optimizations of agitation rate and aeration on pectate lyase production were also carried out in a 5-l stirred-tank bioreactor. The aeration rate was varied in the range of 0.5-2 vvm at agitation rate of 200 rpm (temperature 35°C and initial pH 8). At agitation rate of 200 rpm, the shear force was high and then decreased the pectate lyase activity due to its negative effect on the enzyme structure. A maximum pectate lyase activity of 110.42 U/ml in the bioreactor was close to that obtained from the shake flask fermentation study.
Highlights
Enzymes that hydrolyze pectin substances, which contribute to the structure of plant cells, are known as pectinolytic enzymes or pectinases
No reports are available in literature regarding the optimization of fermentation condition for pectate lyase (PL) enzyme production by P. polymyxa N10
The experimental results clearly showed that the PL production is dependent mainly on temperature and pH
Summary
Enzymes that hydrolyze pectin substances, which contribute to the structure of plant cells, are known as pectinolytic enzymes or pectinases. Based on their mode of actions, these include polygalacturonase, pectin esterase, pectin lyase and pectate lyase (PL) [1]. The PL was produced by several varieties of bacteria according to the type of strain, cultivation conditions (pH, temperature, aeration, and agitation) and the growth medium composition. These have to be specified individually for each and every single strain of interest
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