Production of Pectinase from Bacillus sonorensis MPTD1

Anju Mohandas1small orcid_display_4pp, Sindhu Raveendran1*small orcid_display_4pp
, Binod Parameswaran1small orcid_display_4pp, Amith Abraham1small orcid_display_4pp, Raj S. R. Athira1, 2small orcid_display_4pp,
Anil Kuruvilla Mathew1small orcid_display_4pp and Ashok Pandey3small orcid_display_4pp


1Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), 695019 Trivandrum, India
2Academy of Scientific and Innovative Research (AcSIR), CSIR-NIIST, 695019 Trivandrum, India
3CSIR-Indian Institute of Toxicology Research (CSIR-IITR), 226001 Lucknow, India

Article history:
Received: August 18, 2017
Accepted: February 5, 2018

Key words:
pectinase, fermentation optimization, Bacillus sonorensis

Seven isolates from spoiled fruits and vegetables were screened for pectinase production using pectin agar plates and the most efficient bacterial strain, MPTD1, was identified as Bacillus sonorensis. Optimisation of various process parameters was done using Plackett-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 pectinase production. The maximum obtained enzyme activity was 2.43 (μM/mL)/min. This is the first report on pectinase production by Bacillus sonorensis.

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Paper was presented at the 7th International Forum on Industrial Bioprocessing - IFIBiop 2017, May 21-24, 2017, Wuxi, PR China