Production and characterization of xylanase from Bacillus licheniformis P11(C) with potential for fruit juice and bakery industry

Abstract

Abstract Bacterial isolate Bacillus licheniformis P11(C) efficiently utilized agricultural residues as carbon and nitrogen sources to generate substantial amount of xylanase which exhibited activity and stability over broad pH range (5–11) and over elevated temperatures (40–100 °C), and even in presence of potential inhibitors (triton, SDS, EDTA). Purification of xylanase (4.24-fold) by ammonium sulphate precipitation and DEAE-sepharose chromatography, and analysis by SDS-PAGE and zymography showed that B. licheniformis P11(C) produced two xylanases (17.5 and 23 kDa). Furthermore, xylanase displayed exciting potential for application in fruit juice processing and bakery processes; enzyme was found to be effective in getting enhanced sugar extraction from fruit juices, clarification of fruit juices, and substantial dough-raising in bakery.