Abstract
Abstract Pectinase is an enzyme that can degrade pectin and often applied to the food industry. Microbes predominantly produce pectinases. This study aims to obtain the partial pectinase enzyme activity of bacteria from Liberica coffee fermentation. Lactic acid bacteria (LAB) isolates and pectinolytic bacteria were tested qualitatively to determine their pectinolytic activity. The highest pectinolytic activity will be used as a consortium. Optimal growth of lactic acid bacteria consortium and pectinolytic bacteria consortium incubation results were centrifuged to obtain enzyme extracts. The pectinase enzyme extract was partially purified by ammonium sulfate precipitation and dialysis. Based on the analysis, the qualitative index of pectinolytic lactic acid bacteria with isolate code BAL 1, BAL 2, and BAL 3 was 3,62%, 5,17%, and 7,27%, respectively. In pectinolytic bacteria, the qualitative index of pectinolytic with isolate codes IF, 2C, and 3S was 14.56%, 6.26%, 6.74%. Precipitation 70% ammonium sulfate has the highest enzyme-specific activity.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call