getpdf

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




Summary:
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.




*Corresponding author:  tel3  +914712515426
                                                     fax2  +914712491712
                                                      email3  sindhurgcb@gmail.com, sindhufax@yahoo.co.in



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