Abstract
The aim of this study was to evaluate the synthesis of pectinase from Penicillium brasilianum in shake flasks and address their potential for industrial applications. A Plackett-Burman design followed by a complete second order design were used for the screening of most important factors and to maximize the polygalacturonase activity, respectively. Maximum polygalacturonase activity was 52.8 U mL-1 at 48 hours of bioproduction. The kinetic evaluation for substrate consumption showed that 42% total organic carbon, 52 nitrogen, 23 magnesium, and 60% potassium were consumed. The crude enzyme complex was used on commercial mango juice clarification, and, at a 0.5% concentration (v v-1) reduced viscosity by 10%, turbidity by 12% and clarification by 23%. Therefore, the results presented in this study could provide valuable and beneficial information for the food and enzyme industries (juice) as well as being a new landmark to microbiology by providing essential knowledge on P. brasilianum growing needs.
Highlights
According to the method described in the previous section, the newly isolated microorganism was identified as Penicillium brasilianum with a 100% identification rate as a result of BLAST
This result was enhanced by a dendrogram generated by the neighbor joining method, using the Jukes-Cantor model as distance measurement and 1,000 bootstrap replicates, where the fungal isolate was compared to National Center for Biotechnology Information (NCBI) sequences
It was noted that the pectin concentration presented a positive significant effect (p < 0.05) under the polygalacturonase activity, within the studied range (Figure 1)
Summary
Commercial pectinase preparations contain one or more types of microbial pectinolytic enzymes (depending on the specific use), as well as cellulases, hemicellulases, proteases, and amylases (Esawy et al, 2013). Molds such as Aspergillus niger, Coniotryrium diplodiela, Penicillum and Rhizopus species are preferred for industrial purposes since as much as 90% of the enzyme may be excreted into the culture medium (Souza, Silva, Maia, & Teixeira, 2003; Gomes et al, 2011; Pili et al, 2018)
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