Preliminary communication

https://doi.org/10.17113/ftb.56.01.18.5477

Production of Pectinase from Bacillus sonorensis MPTD1

Anju Mohandas ; Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST)
Sindhu Raveendran ; Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST)
Binod Parameswaran ; Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST)
Amith Abraham ; Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST)
Raj S. R. Athira ; Academy of Scientific and Innovative Research (AcSIR)
Anil Kuruvilla Mathew ; Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST)
Ashok Pandey ; CSIR-Indian Institute of Toxicology Research (CSIR-IITR)

Abstract

Seven isolates from spoiled fruits and vegetables were screened for pectinase produc¬tion using pectin agar plates and the most efficient bacterial strain, MPTD1, was identified as Bacillus sonorensis. Optimisation of various process parameters was done using Plack¬ett-Burman and Box-Behnken designs and it was found that parameters like yeast extract, K2HPO4, incubation time, NaNO3 and KCl have a negative impact on pectinase production. Parameters like pH and MgSO4 and pectin mass fractions have a positive impact on pecti¬nase production. The maximum obtained enzyme activity was 2.43 (μM/mL)/min. This is the first report on pectinase production by Bacillus sonorensis.

Keywords

pectinase; fermentation optimization; Bacillus sonorensis

Hrčak ID:

197481

URI

https://hrcak.srce.hr/197481

Publication date:

30.3.2018.

Article data in other languages: croatian

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