Production of Pectinase from Bacillus sonorensis MPTD1

Anju Mohandas; Sindhu Raveendran; Binod Parameswaran; Amith Abraham; Raj S R Athira; Anil Kuruvilla Mathew; Ashok Pandey

doi:10.17113/ftb.56.01.18.5477

Production of Pectinase from Bacillus sonorensis MPTD1

Food Technol Biotechnol. 2018 Mar;56(1):110-116. doi: 10.17113/ftb.56.01.18.5477.

Authors

Anju Mohandas¹, Sindhu Raveendran¹, Binod Parameswaran¹, Amith Abraham¹, Raj S R Athira^{1

2}, Anil Kuruvilla Mathew¹, Ashok Pandey³

Affiliations

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

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 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.

Keywords: Bacillus sonorensis; fermentation optimization; pectinase.