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Production of Pectinase from Bacillus sonorensis MPTD1.

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 (?M/mL)/min. This is the first report on pectinase production by Bacillus sonorensis.

SUBMITTER: Mohandas A

PROVIDER: S-EPMC5956264 | biostudies-literature | 2018 Mar

REPOSITORIES: biostudies-literature

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Production of Pectinase from Bacillus sonorensis MPTD1.

Mohandas Anju A Raveendran Sindhu S Parameswaran Binod B Parameswaran Binod B Abraham Amith A Athira Raj S R RSR Mathew Anil Kuruvilla AK Pandey Ashok A

Food technology and biotechnology 20180301 1

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 an ...[more]

PMID: 29796004

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