Isolation of Polygalacturonase-Producing Bacterial Strain from Tomatoes (Lycopersicon esculentum Mill.)

Abstract

Background Polygalacturonase (EC 3.2.1.15) enzyme aids in microbial spoilage of fruits and vegetables. It is very important to find economical ways to producing the enzyme so as to achieve maximum yield in industries due to its use at different areas of production process. Methods Isolation of polygalacturonase-producing bacterial strain from tomatoes (Lycopersicon esculentum Mill.) was studied. Polygalacturonase-producing bacterial strains were isolated and screened from tomatoes stored at normal laboratory temperature (25 ± 2°C). They were identified based on their morphological, biochemical, and molecular characteristics. The enzyme produced was partially purified by the ammonium sulphate precipitation method. Molecular weights and optimum conditions for best enzyme activity were obtained by SDS PAGE technique. Results Five bacterial isolates resulted after screening. Bacterial strain code B5 showed highest polygalacturonase activity. Optimum conditions for polygalacturonase PEC B5 were maintained at pH 4.5; temperature 35°C; substrate concentration 0.3 mg/ml, and best activity at less than 5 min of heating. The enzyme PEC B5 was found to weigh 65 kDa and 50 kDa for crude and partially purified aliquots, respectively. The result of 16S rRNA gene sequencing revealed bacterial strain code B5 as Enterobacter tabaci NR146667 having 79% similarity with the NCBI GenBank. Conclusion Microorganisms should be developed for large-scale production of enzymes in developing countries.

Pectinase Producers from Rotten Fruits and Vegetable Samples: Isolation, Screening and Characterization

“…Most thermophilic bacterial pectinase producers belong to rotten tomato sample. Other studies show similar results for isolation of pectinase producing bacteria from rotten fruits and vegetable samples particularly rotten tomato (Obafemi et al, 2019) and rotten mango (Reddy& Saritha, 2015). (Figure 4).…”

Isolation and Screening of Extracellular PGPR from the Rhizosphere of Tomato Plants after Long-Term Reduced Tillage and Cover Crops

“…Enterobacter tabaci, produce maximum IAA (32.99 µg/mL) level. In previous investigation, a strain of E. tabaci was isolated from the fruits of tomato plant for its ability to produce the polygalacturonase enzyme, an enzyme that aids in microbial spoilage of fruits and vegetables, with the aim to produce important enzymes in food, drinks, and pharmaceutical industries at affordable prices [76]. So, this property should be taken into account and evaluated before its use as an inoculum in agriculture.…”

Characterization and Phylodiversity of Implicated Enteric Bacteria Strains in Retailed Tomato (Lycopersicon esculentum Mill.) Fruits in Southwest Nigeria

“…In Africa, tomatoes are also used for medicinal purposes for protection against various diseases such as the osteoporosis, cardiovascular disorders, and prostate cancer [6]. Recent reports on the nutritional composition in tomatoes revealed 95% water and 4.5% carbohydrate with other natural nutrients such as vitamins, minerals, dietary fiber, and protein [7], [8]. The rich nutritional components of tomatoes are often exploited by microorganisms which make post-harvest tomato spoilage and contamination to be rampant [9], [10].…”