The utilization of microbial pectinase in different industries has been increased in its world demand. The major sources of pectinase are microorganisms mainly bacteria, fungi and yeast. The utilization of low-cost agro-industrial wastes as substrates has been preferable in pectinase production. Pectinase production faced various parameters optimization constraints such as temperature, pH and production times which are the main factors in pectinase production. The pectinase enzyme is getting attention due to its several advantages; hence, it needs to be explored further to take its maximum advantage in different industries. This review discusses the pectin substance structure, substrate for pectinase production, factors influencing pectinase production, the industrial application of microbial pectinase and also discusses challenges and future opportunities of applying microbial pectinase in industry.

Human and industrial activities produce and discharge wastes containing heavy metals into the water resources making them polluted, threatening human health and the ecosystem. Biosorption, the process of passive cation binding by dead or living biomass, represents a potentially cost-effective way of eliminating toxic heavy metals from industrial wastewater. The abilities of microorganisms to remove metal ions in solution have been extensively studied; in particular, live and dead fungi have been recognized as a promising class of low-cost adsorbents for the removal of heavy metal ions. The biosorption behavior of fungal biomass is getting attention due to its several advantages; hence, it needs to be explored further to take its maximum advantage on wastewater treatment. This review discusses the live and dead fungi characteristics of sorption, factors influencing heavy metal removal, and the biosorption capacities for heavy metal ions removal and also discusses the biosorption mechanisms.

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Background Bacterial pectinase is an enzyme that could be employed in numerous sectors to break down pectin polysaccharide compounds. The goal of this study is to find pectinase-producing bacteria in avocado peel waste and see if the pectinase enzyme produced can be used to make fruit juice clarification. Results The researchers isolated four different bacterial strains from avocado peel waste samples. The potential two bacterial isolates that were identified as being Serratia marcescens and Lysinibacillus macrolides. Finally, the analysis of pectinase production and its application in fruit juice clarification were performed using one of the bacterial strains of Serratia marcescens. The clear apple, lemon, and mango juices were further processed to assess each juice's properties. The highest antioxidant activity was recorded in lemon juice samples. The lemon juice showed the highest total titratable acidity and total phenol content. Apple juices contained the highest total soluble solids, reducing sugar content, and viscosity and the mango juices have the maximum pH value recorded. Conclusions The pectinase isolated from the bacterium Serratia marcescens could clear fruit juices. This pectinase needs to be studied more to make sure it works better in the fruit industry and other businesses.

Purpose The textile industry’s previous chemical use resulted in thousands of practical particulate emissions, such as machine component damage and drainage system blockage, both of which have practical implications. Enzyme-based textile processing is cost-effective, environmentally friendly, non-hazardous, and water-saving. The purpose of this review is to give evidence on the potential activity of microbial cellulase in the textile industry, which is mostly confined to the realm of research. Methods This review was progressive by considering peer-reviewed papers linked to microbial cellulase production, and its prospective application for textile industries was appraised and produced to develop this assessment. Articles were divided into two categories based on the results of trustworthy educational journals: methods used to produce the diversity of microorganisms through fermentation processes and such approaches used to produce the diversity of microbes through microbial fermentation. Submerged fermentation (SMF) and solid-state fermentation (SSF) techniques are currently being used to meet industrial demand for microbial cellulase production in the bio textile industry. Results Microbial cellulase is vital for increasing day to day due to its no side effect on the environment and human health becoming increasingly important. In conventional textile processing, the gray cloth was subjected to a series of chemical treatments that involved breaking the dye molecule’s amino group with Cl − , which started and accelerated dye(-resistant) bond cracking. A cellulase enzyme is primarily derived from a variety of microbial species found in various ecological settings as a biotextile/bio-based product technology for future needs in industrial applications. Conclusion Cellulase has been produced for its advantages in cellulose-based textiles, as well as for quality enhancement and fabric maintenance over traditional approaches. Cellulase’s role in the industry was microbial fermentation processes in textile processing which was chosen as an appropriate and environmentally sound solution for a long and healthy lifestyle.

Background: Pectinase is an enzyme of bacterial origin that has been used to degrade pectin polysaccharide materials in various industries. This study aims to isolate and screen pectinase-producing bacteria from avocado peel wastes and to study the produced pectinase enzyme’s application in fruit juice extraction and clarification. Results: First, four different bacterial strains were isolated from avocado peel waste samples through the primary screening method. These isolates were further screened for pectinase production capability by employing the secondary screening method. Two bacterial isolates (W3 and R5) which had higher pectinase activities were then identified to be Lysinibacillus macrolides (W3) and Serratia marcescens (R5) respectively. The analysis of pectinase synthesis and application in fruit juice clarification was performed using one of the bacterial strains, Serratia marcescens (R5). As a result, the maximum crude pectinase enzyme activity from Serratia marcescens (R5) was found in 72 hours of incubation time, at the optimum temperature of 35oC, pH 8, using 1% pectin substrate as carbon sources. This bacterial strain's pectinase enzyme was partially isolated using ammonium sulfate and dialysis. In comparison to crude pectinase (33.68 U/mg), the partially distilled pectinase had a high basic enzyme activity after dialysis (47.32 U/mg). Finally, the percentage yield and clarity of apple, lemon, and mango fruit juices were investigated using both crude and partially filtered pectinase. As a result, for lemon fruit juice processing, the partially filtered pectinase enzyme had the highest percentage yield and clarity of 86.67% and 96.67% percent, respectively.Conclusions: According to this article, the pectinase enzyme isolated from Serratia marcescens has the potential to clarify fruit juices. Further research should focus on a comprehensive evaluation of this enzyme to ensure and improve the efficiency of the bacteria and pectinase enzyme it produces for possible use in the fruit industry and other applications.