Production and Characterization of Bacillus firmus pectinase

Roosdiana, Anna; Prasetyawan, Sasangka; Mahdi, Chanif; Sutrisno, Sutrisno

doi:10.21776/ub.jpacr.2013.002.01.111

Cited by 29 publications

(17 citation statements)

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“…According to Priest (1977), there was a widespread distribution of pectinolytic activity throughout the genus of Bacillus . Some works also had been done to produce pectinase by many strains of these genus [32, 34–37]. In addition, during screening the isolates which secrete the highest quantity of pectinase was also of genus Bacillus .…”

Section: Discussionmentioning

confidence: 99%

Screening and Molecular Identification of Pectinase Producing Microbes from Coffee Pulp

Oumer

Abate

2018

BioMed Research International

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Application of enzymes in biotechnological process has expanded considerably in recent years. In food and related industry, major importance was being attached to the use of enzymes in upgrading quality, increasing yields of extractive processes, product stabilization, and improvement of flavor and byproduct utilization. Pectinases or pectinolytic enzymes are today one of the upcoming enzymes of the commercial sector. It has been reported that microbial pectinases account for 25% of the global food enzymes sales. For this reason, this study was undertaken with aims of screening microorganisms for the pectinase activity from coffee pulp samples and molecular identification of the potential pectinolytic isolates. In the present investigation, in total, ninety-five (95) isolates were identified from thirty coffee pulp samples. Based on characterization on the selective growth media, the isolates were grouped as actinomycete (21.06%), bacteria (65.26%), and fungi (13.68%). Among these, 31.58% showed colonies surrounded by clear zones which indicate the presence of pectinase activity. After rigorous screening steps, the isolates with high potential pectinase activity were identified molecularly by sequencing 16S rDNA region of the isolates. Based on the molecular identifications, about 70% of the isolates are under genus Bacillus.

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Section: Discussionmentioning

confidence: 99%

Screening and Molecular Identification of Pectinase Producing Microbes from Coffee Pulp

Oumer

Abate

2018

BioMed Research International

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“…There are several reports of pectinase activities in bacteria. Pectinase, polygalacturonase, and pectin lyase activities have been recently reported in some species of bacilli, especially Bacillus subtilis, Bacillus firmus, and Bacillus mojavensis [5,[21][22][23]. In this research, Acinetobacter guillouiae TD1, Kosakonia sacchari TD2, and Bacillus vallismortis PD1 with tragacanth degradation abilities were isolated, and pectinase activity was confirmed in the strains.…”

Section: Discussionmentioning

confidence: 71%

LC/MS detection of oligogalacturonic acids obtained from tragacanth degradation by pectinase producing bacteria

et al. 2018

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Tragacanth, a highly branched carbohydrate polymer isolated from Astragalus, is one of the most commonly used gums in food industry. The primary structure of tragacanth is composed of galacturonic acid monomers connected with α 1-4 links, and it is very similar to the pectin. Tragacanth degradation by microorganisms is significant in two aspects: first, food preservation and microbial growth control due to too much use of tragacanth in the food industry, second, therapeutic and pharmaceutical potential of obtained oligosaccharides. In the present study, we report three new strains of bacteria, Acinetobacter guillouiae strain TD1, Kosakonia sacchari strain TD2, and Bacillus vallismortis strain PD1 with the capability of growing in tragacanth as an only source of carbon and energy. The evolutionary history of the isolated strains was analyzed based on 16S rRNA gene sequences in MEGA7 using the neighbor-joining method. The production of di and tri galacturonic acid due to pectinase activities of the strains were detected by thin layer chromatography (TLC) and liquid chromatography/ Mass spectroscopy (LC/MS) analysis. Here is the first report of the ability to grow in tragacanth and pectinase activity monitoring in bacteria. Our results revealed that all of the isolated strains are capable of degrading pectin and tragacanth to oligo-galacturonic acids. The obtained products, which have different structures depending on the tragacanth structures and types of pectinolytic enzymes, would show therapeutic and pharmaceutical potentials. K E Y W O R D SAcinetobacter guillouiae, Bacillus vallismortis, Kosakonia sacchari, pectinase, tragacanth

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“…Results of research conducted by Magdi et al (2010) in Bacillus subtilis KO obtained optimum pH of 6.5 -7 pH. The Optimization results for Bacillus firmus was carried out by Roosdiana et al (2013) that obtained an optimum pH value of 7-8. pH, it was in line with the results of this research.…”

Section: Resultsmentioning

confidence: 99%

Selection, Identification and Optimization of the Growth Water Probiotic Consortium of Mangrove Ecosystems as Bioremediation and Biocontrol in Shrimp Ponds

et al. 2015

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Shrimp aquaculture is an activity that potentially generates organic waste. The accumulation of organic matter is becoming one of the main factors causing the emergence of disease. Problem-solving approach that is most effective is through bioremediation. The aims of this study were to select, identify and cultivate bacteria from mangrove sediments from Cilacap, Rembang and Banyuwangi which potentially as probiotic consortium of bioremediation activity and biocontrol. The results showed that total of 45 isolates (proteolytic), 35 isolates (amylolytic), 35 isolates (lipolytic), and 18 isolates (cellulolytic). There were 59 bacterial isolates had antibacterial activity of vibrio (V. harveyi, V. alginolyticus, V. vulnificus and V. anguilarum). Based on the identification of 16 S-rRNA genes, 4 isolates showed that the C2 isolate was identified as Bacillus subtilis, C11 isolate was identified as Bacillus firmus, C13 and C14 isolates were identified as B. Flexus. This study concluded that cultivation of Bacillus subtilis C2 optimum at 2% molase and yeast extract 0.5% at pH 8 and 30 0C. Bacillus firmus C11 optimum at 2% molase and yeast extract 0.5% at pH 8 and 30 0C. Bacillus flexus C13 optimum at 2% glucose and yeast extract 0.5% at pH 8 and 30 0C. Bacillus flexus C14 optimum at 4% molase and yeast extract 0.25% at pH 8 and 30 0C. The result of culture applications of 4 isolates showed an effect of increasing shrimp weight by 141, 9% compared by the control.

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Production and Characterization of Bacillus firmus pectinase

Cited by 29 publications

References 1 publication

Screening and Molecular Identification of Pectinase Producing Microbes from Coffee Pulp

Screening and Molecular Identification of Pectinase Producing Microbes from Coffee Pulp

LC/MS detection of oligogalacturonic acids obtained from tragacanth degradation by pectinase producing bacteria

Selection, Identification and Optimization of the Growth Water Probiotic Consortium of Mangrove Ecosystems as Bioremediation and Biocontrol in Shrimp Ponds

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