PECTINOLYTIC ACTIVITY OF Boeremia strasseri THE CAUSAL AGENT OF BLACK STEM AND RHIZOMES ROT OF PEPPERMINT

Abstract

Pectinases have multiple nature and various forms which are necessary for hydrolysis of pectin in natural processes. The pectinolytic activity of three isolates of the pathogenic fungus Boeremia strasseri was demonstrated. The pectinases production was studied using a liquid Mandels-Weber medium, containing 1.0% citric pectin as a carbon source. Optimum pH and temperature for pectinases activity were 4.7 and 40°C respec-tively. The pectinases were totally stable at 40°C for 80 min. The greatest loss of activity was observed during the heating of the enzymes at 70°C.

Keywords

• Boeremia strasseri
• pectinolytic activity
• pectinases production
• thermostability
• fungi