Isolation, production and characterization of extracellular pectin lyase from Bacillus subtilis

Abstract

Bacillus sp. being industrially important organisms produces a wide variety of extracellular enzymes including pectinases. Soil samples from various regions of Damascus were screened for pectinolytic Bacillus spp. Following primary and secondary screening in pectin medium, strain RSY7 demonstrated the highest extracellular pectin lyase activity and was selected for further experimental studies. It was later identified as Bacillus subtilis. Effects of different fermentation parameters on pectin lyase production from Bacillus subtilis RSY7 were investigated. According to the results obtained, the incubation period, optimum pH and temperature were found to be 72 h, 8.5 and 40°C, respectively. Studies on enzymatic characterization revealed that crude pectin lyase showed maximum activity at pH 8.5 and 65°C, which is indicating that the enzyme to be thermoalkaline pectin lyase and can be used further for various applications © 2013 AENSI Publisher All rights reserved.