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Fungal Pectinases: Diversity and Multifarious Applications

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Fungi and Fungal Products in Human Welfare and Biotechnology

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Abstract

Enzymes are considered the backbone of green technology. Enzymes of microbial origin are being exploited in various industrial and environmental processes. They are used to degrade low-value polymers into valuable products or improve industrial processes. Pectin, the substrate of pectinase, is a polysaccharide usually found in the plant cell walls that acts as a cementing substance for binding the microfibrils of cellulose, hemicellulose, and protein. Structurally pectin is a diverse and complex polymer. Therefore, the enzymes involved in its degradation have evolved according to its structure and complexity. They are classified as pectin esterase, polygalacturonase, lyases, and protopectinase based on their mode of action. For industrial applications, they are classified as acidic and alkaline pectinases which find application in various industrial processes including fruit juice, tea, plant fiber retting, cotton fiber bioscouring, plant virus recovery, deinking of recycled paper, processing of pectin industry effluent from fruit juice industries and paper production, and a feed supplement. Due to their diverse nature and applications, various attempts have been made to optimize their production in submerged and solid-state fermentations in order to meet the industrial demand. Fungi are prime producers; therefore, the diversity, production, characterization, and applications are discussed.

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  1. Department of Microbiology, DSMNR University, Lucknow, U.P., India

    D. C. Sharma, A. K. Mishra & K. K. Mishra

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    Tulasi Satyanarayana

  2. R & D Division, Greenvention Biotech Pvt. Ltd., Uruli-Kanchan, Pune, Maharashtra, India

    Sunil Kumar Deshmukh

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Sharma, D.C., Mishra, A.K., Mishra, K.K. (2023). Fungal Pectinases: Diversity and Multifarious Applications. In: Satyanarayana, T., Deshmukh, S.K. (eds) Fungi and Fungal Products in Human Welfare and Biotechnology. Springer, Singapore. https://doi.org/10.1007/978-981-19-8853-0_15

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