Recent advancements in the production and application of microbial pectinases: an overview

Applications of Microbial Enzymes in Food Industry

“…Functionally pectinases can be categorized as polygalacturonases (which hydrolyse glycosidic α-(1-4) bonds), pectin esterases (which remove acetyl and methoxyl groups from pectin), pectin lyase and pectate lyase (111). Pectinases can be produced from natural as well as recombinant microbes with attempts made to increase their thermostability and yield (112). Pectinases can also act either on smooth or hairy regions of pectin (113).…”

Kinetic and thermodynamic insight of a polygalacturonase: A biocatalyst for industrial fruit juice clarification

“…The main sources of these enzymes are fruits and vegetables (Khadija et al, 2016). Among microbial sources, Aspergillus niger, Aspergillus oryzae, Penicillium restrictum, Penicillium expansum, Trichoderma viridae, Mucor piriformis, Chryseobacterium indologens, Bacillus subtilis, Bacillus cereus, Bacillus licheniformis, and Actinomycetes are of prime importance (Bhardwaj et al, 2017).Microbial production of pectinases is preferred over plant sources because enzyme produced from microbial source is more controllable and predictable as pH is within neutral range, low production cost, controllability of enzyme content, less space required for enzyme cultivation, and rapid growth (Sindhu et al, 2017). Commercially, these enzymes are obtained from fungi because they can be cultured easily (Javed et al, 2018).…”

Bir Bacillus clausii İzolatı Dört Farklı Pektinolitik Aktiviteye Sahip Görünmektedir

“…Pectinases, used since 1930, make up a significant part of industrial enzymes (Rebello et al, 2017). They are applicable in the production of functional foods (Khan et al 2013;Prathyusha and Suneetha 2011), stacking and degumming of fibers in the textile industry (Cao et al, 1992), quality paper production (Ahlawat et al, 2008), fermentation of coffee and tea, oil extraction and pectic wastewater treatment, and in bioethanol production (Kashyap et al, 2001;Rebello et al, 2017). Microbial pectinases are estimated to have a 25% share in the world food enzymes market (Sharma et al, 2012).…”

“…The term pectinase signifies a heterogeneous group of hydrolyses, including homogalacturonanedegrading polygalacturonases (PG) or pectin depolimerase; polymethylgalacturonases (PMG); it is also used for lyases or heterogeneous enzymes containing transeliminases and pectin esterases (PE), also known as pectin methyl esterases (PME). These enzymes can break down glycosidic bonds, which are abundant in fruit, or modify pectin (Urena, 2016;Rebello et al, 2017).…”

“…Pectin hydrolases are mainly produced by fungi and are more active at temperatures between 40 and 60°C in an acid or neutral environment, while bacterial pectinases are more active in acidic conditions (Pedrolli et al 2009). Carbohydrolases constitute the second largest group of the industrial enzymes (Priya and Sashi 2014;Rebello et al, 2017).…”