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Abstract
Seven isolates from spoiled fruits and vegetables were screened for pectinase production using pectin agar plates and the most efficient bacterial strain, MPTD1, was identified as Bacillus sonorensis. Optimisation of various process parameters was done using Plackett-Burman and Box-Behnken designs and it was found that parameters like yeast extract, K2HPO4, incubation time, NaNO3 and KCl have a negative impact on pectinase production. Parameters like pH and MgSO4 and pectin mass fractions have a positive impact on pectinase production. The maximum obtained enzyme activity was 2.43 (μM/mL)/min. This is the first report on pectinase production by Bacillus sonorensis.
Highlights
Pectin is a major component of the primary cell wall of all land plants
A volume of 100 μL of each diluted sample was inoculated in pectin agar medium and incubated at 37
About 50 microorganisms were isolated on pectin agar plate
Summary
Pectin is a major component of the primary cell wall of all land plants. Pectic substances are colloidal polysaccharides, with galacturonic acid backbone linked by α [1,2,3,4] linkage [1]. Pectin acts as the inducer for the production of pectinolytic enzymes by microbial systems [2]. Pectinases degrade complex pectin to monogalacturonic acid molecules. They are classified into seven classes: pectinesterase (EC 3.1.1.11), polygalacturonase 3.2.1.15), galacturan 1,4-α-galactouronidase (EC 3.2.1.67), exopoly-α-galactouronosidase (EC 3.2.1.82), endopectate lyase (EC 4.2.2.2), exopectate lyase (EC 4.2.2.9) and endopectin lyase (EC 4.2.2.10) [3] based on their activity.
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