Production of Pectinase from Bacillus sonorensis MPTD1

Abstract

Seven isolates from spoiled fruits and vegetables were screened for pectinase produc¬tion using pectin agar plates and the most efficient bacterial strain, MPTD1, was identified as Bacillus sonorensis. Optimisation of various process parameters was done using Plack¬ett-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 pecti¬nase production. The maximum obtained enzyme activity was 2.43 (μM/mL)/min. This is the first report on pectinase production by Bacillus sonorensis.

Keywords

• pectinase
• fermentation optimization
• Bacillus sonorensis