Date Log
Molecular characterization, production and optimization of pectinase producer and its industrial applications
Corresponding Author(s) : Nimisha D. Patel
Carpathian Journal of Food Science and Technology,
Vol. 15 No. 3 (2023): Carpathian Journal of Food Science and Technology
Abstract
A naturally occurring component called pectin is present in many fruits, including berries and apples. Almost all plants contain it, where it adds to the structure of the cell. Pectinase is an enzyme product that is used professionally to break down pectin. Pectinases are widely used in the wine and citrus juice industries. It is used in the fruit juice business for clarification because it lowers viscosity, which results in the creation of clear juice. In the current research, soil samples were taken from six different regions in the Ahmedabad district in an effort to isolate bacteria that produce pectinase from those samples. Primary screening produced a total of 41 strains, of which 14 showed pectinase activity. Screening was done by using Vincent’s agar medium containing pectin. Best pectinolytic activity was determined by clear zone of hydrolysis on selective media. Among 14 isolates, Isolate 1 was showing highest zone of utilization which was selected for further study. Pectinase was produced by submerge fermentation technique and physicochemical parameters were optimized in which isolate 1 showed highest activity at pH 7.4, temperature 37ºC, incubation period 48hrs., inoculation size, substrate, carbon source, nitrogen source. Isolate 1 was characterized by its cultural, morphological, biochemical and molecular basis by 16S rRNA sequencing and designated as Bacillus subtilis. This isolate was applied for fruit juice clarification and demucilization.
Keywords
Download Citation
Endnote/Zotero/Mendeley (RIS)BibTeX
- Abdullah, A. Sulaiman, N., Aroua, M., Noor, M. (2007). Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme. Journal of Food Engineering, 81(1),65 Doi: 10.1016/j.jfoodeng.2006.10.013.
- Abdullah R, Jafer A, Nisar K, Kaleem A, Iqtedar M, Iftikhar T, Saleem F, Naz S (2018). Process optimization for pectinase production by locally isolated fungal strain using submerged fermentation. Bioscience Journal 8(4), 34 1025-1032. 10.14393/BJv34n1a2018-39947.
- Antranikian G (1992). Microbial degradation of starch. In: G. Wink-Elmann (Ed.) Microbial degradation of natural products (VCH, Weilheim) 2, 28–50.
- Baumann, J (1981). Application of Enzymes in Fruit Juice Technology. Enzymes and Food Processing, p. 129-147.
- Carr JG (1985). Tea, coffee and cocoa. In: Wood BJB (Ed.), Microbiology of fermented foods. Elsevier Science Ltd, London.
- Chadha R, Kumbhar BK and Sarkar BC (2003). Enzymatic hydrolysis of carrot for increased juice recovery. Journal of Food Science and Technology, 40, 35-39
- Danielle BP, Alexandre CM, Eleni G, Eleonora CC (2009). Open Biotechnology Journal 3, 9–18.
- Duy Q. N (2016). Study on the production of cellulase and pectinase by using Aspergillus oryzae in molasses and their application for the extraction of soluble solid content from coffee. Food Technology department, school of Biotechnology, International University – Vietnam National University –Ho Chi Minh city
- Galiotou-Panayotou, M., Kapantai M, Kalantzi O (1997). Growth conditions of Aspergillus sp. ATHUM-3482 for polygalacturonase production. Applied microbiology and biotechnology 47(4), 425-429.
- Janani LK, Kumar G, Bhaskara Rao KV(2011) Asian Journal of Biochemical and Pharmaceutical Research.,1(2), 329–336.
- Jayani, RS (2005). Microbial Pectinolytic enzymes a review, Process Biochemistry 40, 2931-2944.
- Joshi M, Nerurkar M, Adivarekar R (2015) Characterization,Kinetic, and Thermodynamic Studies of Marine Pectinase From Bacillus subtilis. Preparative Biochemistry and Biotechnology, 45, 205-220.
- Joshi VK, Parmar M, Rana N (2011). Purification and characterization of pectinase produced from Apple pomace and evaluation of its efficacy in fruit juice extraction and clarification. Indian Journal of Natural Products and Resources 2 (2), 189-197.
- Joshi, V.K., Chauhan, S.K., Lal BB (1991). Extraction of Juice from Stone Fruits by Pectinolytic Enzyme Treatment. Journal of Food Science and Technology, 28(1), 64–65.
- Kashyap DR (2000). Production purification and characterization of pectinase from a Bacillus sp DT7, World Journal of Microbiology and Biotechnology. 16, 277-282.
- Kashyap DR, Soni SK, Tewari R (2003). Enhanced production of pectinase by Bacillussp. DT7 using solid-state fermentation. Bioresource Technology 88, 251–254
- Kaur G, Kumar S, Satyanarayana T (2004). Production, characterization and application of a thermos Table polygalacturonase of a thermophilic mould sporotrichum thermophile Apinis. Bioresource Technology; 94, 239-243
- Lee CK, Darah I, Ibrahim CO (2007). Enzymatic deinking of laser printed office waste papers: some governing parameters on deinking efficiency. Bioresource technology. 98(8), 1684-9.
- Lee, WC, Yusof, N. Sheikh Abdul Hamid, Baharin BS (2006). Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). Journal of food Engineering 73(1), 55-63.
- Miller GL (1959). Use of dinitrosalcyclic acid reagent for the determination of reducing sugars, Journal of analytical chemistry 31, 426-429.
- Phutela U, Dhuna V, Sandhu S, Chadha BS (2005). Pectinase and polygalacturonase production by a thermophilic Aspergillus fumigatus isolated from decomposting orange peels. Brazilian Journal of Microbiology. 36, 63-69.
- Pilar B, Carmen S, Tomas GV (1999). Production of pectic enzymes in yeasts. Fems Microbiology Letters 175, 1-9.
- Sarvamangala RP, Dayanand A (2006). Exploration of regional agrowastes for the production of pectinase by Aspergillusniger. Food Technology and Biotechnology, vol. 44(2), 289–292
- Semenova, M.V., Sinitsyna, O.A., Morozova, V.V. et al. (2006). Use of a preparation from fungal pectin lyase in the food industry. Applied Biochemistry and Microbiology 42, 598–602 https://doi.org/10.1134/S000368380606010X
- Singh R, Singh RK (2015). Role of Enzymes in Fruit juices Clarification during Processing: A review. International Journal of Bio-Technology and Research, 6 (1), 1-12.
- Smith, J. E, Aidoo, K. E, (1988). Growth of fungi on Solid Substrates, Physiology of Industrial Fungi, Blackwell, Oxford, England 249-269
- Sunnotel O, Nigam P (2002). Pectinolytic activity of bacteria isolated from soil and two fungal strains during submerged fermentation. World Journal of Microbiology & Biotechnology 18, 835–839.
- Yusof, S, Ibrahim, N (1994). Quality of sour sop juice after pectinase enzyme treatment. Food Chemistry 51(1), 83-88.
References
Abdullah, A. Sulaiman, N., Aroua, M., Noor, M. (2007). Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme. Journal of Food Engineering, 81(1),65 Doi: 10.1016/j.jfoodeng.2006.10.013.
Abdullah R, Jafer A, Nisar K, Kaleem A, Iqtedar M, Iftikhar T, Saleem F, Naz S (2018). Process optimization for pectinase production by locally isolated fungal strain using submerged fermentation. Bioscience Journal 8(4), 34 1025-1032. 10.14393/BJv34n1a2018-39947.
Antranikian G (1992). Microbial degradation of starch. In: G. Wink-Elmann (Ed.) Microbial degradation of natural products (VCH, Weilheim) 2, 28–50.
Baumann, J (1981). Application of Enzymes in Fruit Juice Technology. Enzymes and Food Processing, p. 129-147.
Carr JG (1985). Tea, coffee and cocoa. In: Wood BJB (Ed.), Microbiology of fermented foods. Elsevier Science Ltd, London.
Chadha R, Kumbhar BK and Sarkar BC (2003). Enzymatic hydrolysis of carrot for increased juice recovery. Journal of Food Science and Technology, 40, 35-39
Danielle BP, Alexandre CM, Eleni G, Eleonora CC (2009). Open Biotechnology Journal 3, 9–18.
Duy Q. N (2016). Study on the production of cellulase and pectinase by using Aspergillus oryzae in molasses and their application for the extraction of soluble solid content from coffee. Food Technology department, school of Biotechnology, International University – Vietnam National University –Ho Chi Minh city
Galiotou-Panayotou, M., Kapantai M, Kalantzi O (1997). Growth conditions of Aspergillus sp. ATHUM-3482 for polygalacturonase production. Applied microbiology and biotechnology 47(4), 425-429.
Janani LK, Kumar G, Bhaskara Rao KV(2011) Asian Journal of Biochemical and Pharmaceutical Research.,1(2), 329–336.
Jayani, RS (2005). Microbial Pectinolytic enzymes a review, Process Biochemistry 40, 2931-2944.
Joshi M, Nerurkar M, Adivarekar R (2015) Characterization,Kinetic, and Thermodynamic Studies of Marine Pectinase From Bacillus subtilis. Preparative Biochemistry and Biotechnology, 45, 205-220.
Joshi VK, Parmar M, Rana N (2011). Purification and characterization of pectinase produced from Apple pomace and evaluation of its efficacy in fruit juice extraction and clarification. Indian Journal of Natural Products and Resources 2 (2), 189-197.
Joshi, V.K., Chauhan, S.K., Lal BB (1991). Extraction of Juice from Stone Fruits by Pectinolytic Enzyme Treatment. Journal of Food Science and Technology, 28(1), 64–65.
Kashyap DR (2000). Production purification and characterization of pectinase from a Bacillus sp DT7, World Journal of Microbiology and Biotechnology. 16, 277-282.
Kashyap DR, Soni SK, Tewari R (2003). Enhanced production of pectinase by Bacillussp. DT7 using solid-state fermentation. Bioresource Technology 88, 251–254
Kaur G, Kumar S, Satyanarayana T (2004). Production, characterization and application of a thermos Table polygalacturonase of a thermophilic mould sporotrichum thermophile Apinis. Bioresource Technology; 94, 239-243
Lee CK, Darah I, Ibrahim CO (2007). Enzymatic deinking of laser printed office waste papers: some governing parameters on deinking efficiency. Bioresource technology. 98(8), 1684-9.
Lee, WC, Yusof, N. Sheikh Abdul Hamid, Baharin BS (2006). Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). Journal of food Engineering 73(1), 55-63.
Miller GL (1959). Use of dinitrosalcyclic acid reagent for the determination of reducing sugars, Journal of analytical chemistry 31, 426-429.
Phutela U, Dhuna V, Sandhu S, Chadha BS (2005). Pectinase and polygalacturonase production by a thermophilic Aspergillus fumigatus isolated from decomposting orange peels. Brazilian Journal of Microbiology. 36, 63-69.
Pilar B, Carmen S, Tomas GV (1999). Production of pectic enzymes in yeasts. Fems Microbiology Letters 175, 1-9.
Sarvamangala RP, Dayanand A (2006). Exploration of regional agrowastes for the production of pectinase by Aspergillusniger. Food Technology and Biotechnology, vol. 44(2), 289–292
Semenova, M.V., Sinitsyna, O.A., Morozova, V.V. et al. (2006). Use of a preparation from fungal pectin lyase in the food industry. Applied Biochemistry and Microbiology 42, 598–602 https://doi.org/10.1134/S000368380606010X
Singh R, Singh RK (2015). Role of Enzymes in Fruit juices Clarification during Processing: A review. International Journal of Bio-Technology and Research, 6 (1), 1-12.
Smith, J. E, Aidoo, K. E, (1988). Growth of fungi on Solid Substrates, Physiology of Industrial Fungi, Blackwell, Oxford, England 249-269
Sunnotel O, Nigam P (2002). Pectinolytic activity of bacteria isolated from soil and two fungal strains during submerged fermentation. World Journal of Microbiology & Biotechnology 18, 835–839.
Yusof, S, Ibrahim, N (1994). Quality of sour sop juice after pectinase enzyme treatment. Food Chemistry 51(1), 83-88.