Influence of Mode of Fermentation on Production of Polygalacturonase by a Novel Strain of Streptomyces lydicus

Nicemol Jacob and Parukuttyamma Prema*

Biotechnology Division, Regional Research Laboratory (CSIR), Trivandrum 695 019, India

Article history:
Received November 30, 2005
Accepted March 22, 2006

Key words:
Streptomyces lydicus, polygalacturonase, pectin lyase, pectin esterase, submerged fermentation, slurry-state fermentation, solid-state fermentation

Summary:
Production of different pectinolytic enzymes was attempted using the actinomycete strain Streptomyces lydicus in submerged fermentation. Polygalacturonase and pectin lyase activities were detected in the culture supernatant, but the strain was not able to produce pectin esterase. Polygalacturonase production was studied in submerged, slurry-state and solid-state fermentation systems. All the experiments were carried out under static and shaking conditions. Solid-state fermentation under static condition was found to be promising. Various agroindustrial residues were tried as substrates for solid-state fermentation. Wheat bran was proved to be the best substrate.

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