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Production of pectinolytic enzymes pectinase and pectin lyase by Bacillus subtilis SAV-21 in solid state fermentation

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Abstract

Pectin-degrading enzymes (pectinase and pectin lyase) were produced in solid state fermentation by Bacillus subtilis SAV-21 isolated from fruit and vegetable market waste soil of Yamuna Nagar, Haryana, India, and identified by 16S rDNA sequencing. Under optimized conditions, maximum production of pectinase (3315 U/gds) and pectin lyase (10.5 U/gds) was recorded in the presence of a combination of orange peel and coconut fiber (4:1), with a moisture content of 60% at 35 °C and pH 4.0 after 4 days and 8 days of incubation, respectively. Pectinase yield was enhanced upon supplementation with galactose and yeast extract, whereas pectin lyase production was unaffected by adding carbon and nitrogen source to the basal medium. Thus, B. subtilis SAV-21 can be exploited for cost-effective production of pectinase and pectin lyase using agro-residues.

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Acknowledgements

The first author duly acknowledges financial assistance from the University Grants Commission, India as Maulana Azad National Senior Research Fellow under Maulana Azad National Fellowship for Minorities Scheme.

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  1. Department of Biochemistry, Kurukshetra University, Kurukshetra, 136119, India

    Simran Jot Kaur & Vijay Kumar Gupta

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  1. Simran Jot Kaur
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  2. Vijay Kumar Gupta
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Correspondence to Vijay Kumar Gupta.

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Kaur, S.J., Gupta, V.K. Production of pectinolytic enzymes pectinase and pectin lyase by Bacillus subtilis SAV-21 in solid state fermentation. Ann Microbiol 67, 333–342 (2017). https://doi.org/10.1007/s13213-017-1264-4

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  • DOI: https://doi.org/10.1007/s13213-017-1264-4

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