Production and partial characterization of alkaline polygalacturonase secreted by thermophilic Bacillus sp. SMIA-2 under submerged culture using pectin and corn steep liquor

Andrade, Marcela Vicente Vieira; Delatorre, Andréia Boechat; Ladeira, Silvânia Alves; Martins, Meire Lélis Leal

doi:10.1590/s0101-20612011000100031

Cited by 23 publications

(11 citation statements)

References 7 publications

(8 reference statements)

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“…Gummadi and Panda (2003) [ 28 ] stated that the stability of pectinases is affected by both physical parameters (pH and temperature) and chemical parameters (inhibitors or activators). The thermal inactivation of enzymes is always due to denaturation of enzyme [ 29 ].…”

Section: Discussionmentioning

confidence: 99%

Characterization of Pectinase from Bacillus subtilis Strain Btk 27 and Its Potential Application in Removal of Mucilage from Coffee Beans

Oumer

Abate

2017

Enzyme Research

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The demand for enzymes in the global market is projected to rise at a fast pace in recent years. There has been a great increase in industrial applications of pectinase owing to their significant biotechnological uses. For applying enzymes at industrial scale primary it is important to know the features of the enzyme. Thus, this study was undertaken with aims of characterizing the pectinase enzyme from Bacillus subtilis strain Btk27 and proving its potential application in demucilisation of coffee. In this study, the maximum pectinase activity was achieved at pH 7.5 and 50°C. Also, the enzyme activity was found stimulated with Mg2+ and Ca2+ metal ions. Moreover, it was stable on EDTA, Trixton-100, Tween 80, and Tween 20. Since Bacillus subtilis strain Btk27 was stable in most surfactants and inhibitors it could be applicable in various industries whenever pectin degradation is needed. The enzyme Km and Vmax values were identified as 1.879 mg/ml and 149.6 U, respectively. The potential application of the enzyme for coffee processing was studied, and it is found that complete removal of mucilage from coffee beans within 24 hours of treatment indicates the potential application in coffee processing.

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Section: Discussionmentioning

confidence: 99%

Characterization of Pectinase from Bacillus subtilis Strain Btk 27 and Its Potential Application in Removal of Mucilage from Coffee Beans

Oumer

Abate

2017

Enzyme Research

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“…Pectinases from fungal sources are produced best under acidic pH and low temperature conditions and can therefore not be used in various industrial bioprocesses which utilize neutral to alkaline pH with high temperatures exceeding 45°C. It has been shown that bacteria produce pectinase that withstands high pH and temperature (Hoondal et al, 2002;Andrade et al, 2011). Also, it is easy to harvest pectinase than fungus as it is an extracellular product in bacterial culture (Sohail & Latif, 2016).…”

Section: Importance Of Bacterial Production Of Pectinasementioning

confidence: 99%

Review on bacterial production of alkaline pectinase with special emphasis on Bacillus species

Kavuthodi¹,

Sebastian²

2018

Biosci. Biotech. Res. Comm

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Pectinases consist of an exclusive group of enzymes which catalyze the degradation of pectic polymers present in the plant cell walls. Today, pectinases are the upcoming industrially important enzyme having major industrial importance and they hold a leading position among the commercially produced industrial enzymes. Microorganisms including yeast, bacteria, actinomycetes and a large number of fi lamentous fungi are commonly recognized as the best natural sources for the production of pectinase enzyme. The chief source of acidic pectinases is fungi but alkaline pectinases are produced from alkalophilic bacteria, primarily Bacillus spp. The alkaline pectinase has developed as important commercial enzymes with far-fl ung applications mainly in textile processing, bio-scouring of cotton fi bers, degumming and retting of fi ber crops, pretreatment of pectic wastewater etc. This review discusses the microbial production of pectinases with special emphasis on bacterial pectinase from Bacillus spp.

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“…Growth media containing the inoculum and the substrate was placed on shaking for different time intervals (24,48, and 72, 96 and 120 hours) to obtain the optimum fermentation period [9]. RSM was applied to get result.…”

Section: Substrate Water Ratio and Fermentation Periodmentioning

confidence: 99%

“…By using buffer of diverse pH values from 5 to 9 was used for the enzyme assay to determine the optimum pH of the endo-PG [24].…”

Section: Enzyme Characterization Effect Of Temperature and Ph On Epg mentioning

confidence: 99%

Production, Purification and Characterization of Endopolygalacturonase by Bacillus subtillus

M¹

2015

Biochem Anal Biochem

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Production and partial characterization of alkaline polygalacturonase secreted by thermophilic Bacillus sp. SMIA-2 under submerged culture using pectin and corn steep liquor

Cited by 23 publications

References 7 publications

Characterization of Pectinase from Bacillus subtilis Strain Btk 27 and Its Potential Application in Removal of Mucilage from Coffee Beans

Characterization of Pectinase from Bacillus subtilis Strain Btk 27 and Its Potential Application in Removal of Mucilage from Coffee Beans

Review on bacterial production of alkaline pectinase with special emphasis on Bacillus species

Production, Purification and Characterization of Endopolygalacturonase by Bacillus subtillus

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