Utilization of wild Cressa cretica biomass for pectinase production from a halo‐thermotolerant bacterium

Abstract

Halophytes are the native inhabitants of saline environment. Their biomass can be considered as a potential substrate for the production of microbial enzymes. This study was intended at feasible utilization of a halophytic biomass, Cressia cretica, for pectinase production using a halo‐ and thermo‐tolerant bacterium, Bacillus vallismortis MH 10. The data from fractionation of the C. cretica biomass revealed presence of 17% pectin in this wild biomass. Seven different factors (temperature, agitation, pH, inoculum size, peptone concentration, substrate concentration, and incubation time) affecting pectinase production using C. cretica were assessed through a statistical tool, Plackett–Burman design. Consequently, two significant factors (incubation time and peptone concentration) were optimized using the central composite design. The strain produced 20 IU mL−1 of pectinase after 24 h under optimized conditions. The enzyme production kinetics data also confirmed that 24 h is the most suitable cultivation period for pectinase production. Fourier transform infrared spectroscopy and scanning electron microscopy of C. cretica biomass ascertained utilization of pectin and structural changes after fermentation. The purification of pectinase by using DEAE column yielded specific activity and purification fold of 88.26 IU mg−1 and 3.2, respectively. The purified pectinase had a molecular weight of >65 kDa. This study offers prospects of large‐scale production of pectinase by halotolerant strain in the presence of economical and locally grown substrate that makes the enzyme valuable for various industrial operations.

Production of ultra‐high‐molecular‐weight poly‐γ‐glutamic acid by a newly isolated Bacillus subtilis strain and genomic and transcriptomic analyses

“…In addition to utilizing cheap raw materials, improving substrate conversion, and shortening production time, increasing fermentation temperature is also an effective way to reduce production costs. [ 13,14 ] Because a large amount of heat is released during industrial fermentation, large amounts of cooling water are usually used to cool down the fermentation process to keep the temperature constant. The optimum fermentation temperatures for most γ‐PGA‐producers, including Bacillus subtilis , B. licheniformis , and B. amyloliquefaciens , were 30–37°C.…”