Optimization of culture conditions for the production of thermostable polygalacturonase by Penicillium SPC-F 20

Abstract

Penicillium strain isolated from citrus fruit was found to produce thermostable polygalacturonases. Optimization of process parameters resulted in high levels of enzyme production after 3 days of incubation at a pH of 5.0 at 30°C in the presence of 1% pectin. The optimum temperature for enzyme activity was 60°C and a pH of 5.5 was found to be the optimal pH. The enzyme showed a high level of thermostability in the presence of substrate with a residual activity of 48% after 2 h of incubation at 60°C. A thermostable nature with a high pH range for activity makes it an industrially important enzyme. © 2008 Society for Industrial Microbiology.