Microbial pectinases: an ecofriendly tool of nature for industries

Garg, Gaurav; Singh, Avtar; Kaur, Amanjot; Singh, Rajendra; Kaur, Jaspreet; Mahajan, Ritu

doi:10.1007/s13205-016-0371-4

Cited by 220 publications

(118 citation statements)

References 92 publications

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“…(Adejuwon and Olutiola 2007). Microbial pectinases are important group of enzymes with potential applications in various industries such as wine industry, paper industry, textile industry and food industry (Garg et al 2016). Alkaline pectin lyases are promising enzyme for retting of fibers as reviewed recently (Kohli and Gupta 2015;Yadav et al 2016).…”

Section: Discussionmentioning

confidence: 99%

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Purification, characterization and retting of Crotolaria juncea fibres by an alkaline pectin lyase from Fusarium oxysporum MTCC 1755

et al. 2017

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Using solid-state fermentation, production of an industrially important pectin lyase from a fungal strain Fusarium oxysporum MTCC 1755 was attempted, which was further subjected to purification and characterization. The enzyme was purified by three steps, namely ammonium sulfate fractionation, cation-exchange chromatography on CM cellulose followed by gel filtration chromatography using Sephadex G-100 column. A 16-fold purification with 31.2% yield and 3.2 U/mg specific activity was achieved. The optimum pH of the purified enzyme was 9.0 and stability ranged from pH 5.0-7.0 for 24 h. Optimum temperature of purified enzyme was found to be 40°C while temperature stability ranged from 10 to 50°C for 30 min. The K m and k cat of the enzyme was 1.75 mg/ml and 83.3 s -1 , respectively. The purified enzyme was found to be highly stimulated by Ca 2? ions while sugars like mannitol and sorbitol, and salts like NaCl and CaCl 2 enhanced the thermostability. The purified pectin lyase was found suitable for retting of Crotolaria juncea fiber.

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Section: Discussionmentioning

confidence: 99%

“…Since the efficiency of enzymatic retting is influenced by several factors like nature of fibers, enzyme composition, treatment duration, concentration of enzymes, use of additives like EDTA, etc. (Garg et al 2016), there is a need for further investigation of the purified PNL of F. oxysporum MTCC 1755 using different fibers.…”

Section: Discussionmentioning

confidence: 99%

Purification, characterization and retting of Crotolaria juncea fibres by an alkaline pectin lyase from Fusarium oxysporum MTCC 1755

et al. 2017

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“…In general, microbial pectinases are important group of enzymes with potential applications in various industries like wine industry, paper industry, textile industry and food industry (Garg et al 2016). Application of purified PG in clarification of fruit juice was studied on orange juice (pH 4.1) procured from the local market.…”

Section: Application Of Purified Pg In Fruit Juice Clarificationmentioning

confidence: 99%

Production, purification and biochemical characterization of an exo-polygalacturonase from Aspergillus niger MTCC 478 suitable for clarification of orange juice

Anand

Yadav

2017

3 Biotech

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Polygalacturonases (PG) represent an important member of pectinases group of enzymes with immense industrial applications. A fungal strain Aspergillus niger MTCC478 was used for the production of polygalacturonase both under submerged and solid-state fermentation condition. Further its production was optimized under solid-state fermentation condition with media comprising of wheat bran and tea extract. Purification of an exo-PG was achieved by acetone precipitation (60-90%) and CMcellulose column chromatography revealing 15.28-fold purification with a specific activity of 33.47 U/mg protein and 1.2% yield. A relative molecular mass of purified PG was approximately 124.0 kDa. The pH and temperature optimum was found to be 4 and 50°C, respectively. The k cat and K m value for degradation of PGA by the purified enzyme was found to be 194 s -1 and 2.3 mg/mL, respectively. Cu 2? was found to enhance the PG activity while Ag ? completely inhibited the enzyme activity. The application of the purified PG in orange juice clarification was elucidated.

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“…Desirable strain isolation depends on system and they exhibit following features like [34,35]. Rapid growth, Genetic stability, Non toxic to humans, Large sized cells, Fermentation process time is less and Exhibit tolerance to carbon or nitrogen sources present in higher concentrations.…”

Section: Methods Of Strain Improvementmentioning

confidence: 99%

Fermentative Production of Microbial Enzymes and their Applications: Present status and future prospects

2017

J App Biol Biotech

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Microbial enzymes are widely used in different industries mainly because of vast availability of sources. Microbial enzymes could be genetically modified and are considered as economical in comparison to plant and animal enzymes. Production of microbial enzymes by application of fermentation procedures involves microbial propagation to get desired product. The process of fermentation is classified based on specific parameters. Microbial enzymes exhibit wide variety of applications in different industries like food, wine, dairy, baking, milling, beverages, and cereals. There are different techniques employed to produce microbial enzymes using downstream processing methods that are aimed at enzyme purification and recovery. The improvement in concentration, purity and percentage of recovery of enzymes can be achieved based on standard principles which are microbial sources, improvement of strain and application of membrane augmented downstream processing method to improve specific activity of enzyme. The article reviews on principles include microbial sources, methods of strain improvement and modern techniques associated with improvement of enzyme activity and recovery process. The application of microbial enzymes in various industries and their importance in biotechnology is highlighted.

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Microbial pectinases: an ecofriendly tool of nature for industries

Cited by 220 publications

References 92 publications

Purification, characterization and retting of Crotolaria juncea fibres by an alkaline pectin lyase from Fusarium oxysporum MTCC 1755

Purification, characterization and retting of Crotolaria juncea fibres by an alkaline pectin lyase from Fusarium oxysporum MTCC 1755

Production, purification and biochemical characterization of an exo-polygalacturonase from Aspergillus niger MTCC 478 suitable for clarification of orange juice

Fermentative Production of Microbial Enzymes and their Applications: Present status and future prospects

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