Abstract
Pectin is a major component of primary cell wall of all land plants and encompasses a range of galacturonic acid rich polysaccharides. Pectinase or pectinolytic enzyme, hydrolyzes pectic substance, they have a share of 25% in the global sales of food enzymes. Production of this enzyme is affected by the nature of solid substrate, level of moisture content, presence or absence of carbon, nitrogen, minerals and vitamin supplements. Maximum enzyme production (44U/ml) is achieved when temperature is around 37°C, pH.8.5, pectin as a carbon source, yeast extract as a nitrogen source and incubation time is 36 hours. In addition to this, wheat bran acts as a better agro substrate and Magnesium chloride as supplement for better production of pectinase. The sequence analysis of 16S rDNA of the isolated organism was much similar when compared with gyrase B gene (gyrB) of Bacillus cereus. Pectinolytic enzyme is of significant importance in the application of apple juice industry in the current biotechnological era.
Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
