Screening of bacterial strains for pectinolytic activity: characterization of the polygalacturonase produced by Bacillus sp

Abstract

One hundred sixty eight bacterial strains, isolated from soil and samples of vegetable in decomposition, were screened for the use of citrus pectin as the sole carbon source. 102 were positive for pectinase depolymerization in assay plates as evidenced by clear hydrolization halos. Among them, 30% presented considerable pectinolytic activity. The cultivation of these strains by submerged and semi-solid fermentation for polygalacturonase production indicated that five strains of Bacillus sp produced high quantities of the enzyme. The physico-chemical characteristics, such as optimum pH of 6.0 7.0, optimum temperatures between 45 o C and 55ºC, stability at temperatures above 40ºC and in neutral and alkaline pH, were determined.

Pectinolytic and Cellulolytic Activity of Soil Fungal Isolates From Similipal Bioreserve Forest

“…According to Marcia et al, the activities of pectinase produced by Bacillus sp. strains were higher than those produced by Aspergillus niger, Aspergillus sp, A. niger ATCC20107, Aureobasidium pullulans and Tubercularia vulgaris [17]. The pH change observed during the growth of microbes also affects product stability in the medium [18].…”

Pectinase production by fungal strains in solid-state fermentation using agro-industrial bioproduct

“…The reaction mixture containing 0.8 mL 1% citric pectin 67% methoxylated (Braspectina-Limeira/SP/Br) in 0.2M acetate buffer, pH 5.0 and 0.2 mL of crude enzyme solution, was incubated at 40ºC for 10 min (Soares et al, 1999). One unit of enzymatic activity (U) was defined as the amount of enzyme which released one µmol of galacturonic acid per minute.…”

Exo-polygalacturonase production by Bacillus subtilis CM5 in solid state fermentation using cassava bagasse

“…The optimum PG production for other Bacillus spp. was found in the range of 40 -50°C in SSF using wheat bran as solid substrate (23).…”