Purification and Production Optimization of Bacterial Pectinases Using Fruit Waste

Abstract

Objectives Pectinase plays a crucial role in the commercial food processing industry by aiding in the breakdown of pectin and facilitating various processing stages like liquefaction, clarifying, and juice extraction. To meet the increasing demand for these essential enzymes for industry, a thorough investigation of pectinases from different organisms will be beneficial in optimising growth conditions and reducing the cost of production.Materials and Methods The present study focussed on pectinase production from Bacillus species, optimization of the carbon, nitrogen and growth factors in achieving cost-effective production of pectinase.Results Higher concentrations of pectinases were produced with 5% pectin concentration, 5% inoculum size and fermentation broth with extra carbon source i.e., 1% dextrose.Conclusion We were able to increase the extracellular pectinase yield to 4.8 IU/mL fermentation broth by using Bacillus licheniformis.