Production of Pectinase from Bacillus sonorensis MPTD1open access
- Authors
- Mohandas, Anju; Raveendran, Sindhu; Parameswaran, Binod; Abraham, Amith; Athira, Raj S. R.; Mathew, Anil Kuruvilla; Pandey, Ashok
- Issue Date
- Jan-2018
- Publisher
- FACULTY FOOD TECHNOLOGY BIOTECHNOLOGY
- Keywords
- pectinase; fermentation optimization; Bacillus sonorensis
- Citation
- FOOD TECHNOLOGY AND BIOTECHNOLOGY, v.56, no.SI 1, pp.110 - 116
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD TECHNOLOGY AND BIOTECHNOLOGY
- Volume
- 56
- Number
- SI 1
- Start Page
- 110
- End Page
- 116
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/190871
- DOI
- 10.17113/ftb.56.01.18.5477
- ISSN
- 1330-9862
- Abstract
- 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 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 pectinase production. The maximum obtained enzyme activity was 2.43 (mu M/mL)/min. This is the first report on pectinase production by Bacillus sonorensis.
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