Pectinase Producers from Rotten Fruits and Vegetable Samples: Isolation, Screening and Characterization

Pectinase Producers from Rotten Fruits and Vegetable Samples: Isolation, Screening and Characterization

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Author(s)

Author(s): Fatima Anjum, Rashida Rahmat Zohra, Mahnaz Ahmad, Raheela Rahmat Zohra

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DOI: 10.18483/ijSci.2033 28 108 54-59 Volume 8 - Apr 2019

Abstract

Pectinases are one of the essential group of enzymes in the field of biotechnology and has applications in various industries including food, textile, paper industries and waste management. In this study, indigenous bacterial pectinase producers have been isolated from rotten fruits and vegetables (tomato, mango, peach and cabbage) on Luria agar. Sixty-six bacterial strains were screened out as potential pectinase producers among hundred and seventeen isolates. Screening of these pectinase producers were subjected to three parameters (temperature, pectin concentration and time). Seven strains were screened out to be potential thermotolerant and high pectin concentration utilizing strains among which isolate no. 72 gave better results than other strains. Morphological and biochemical tests were performed to identify bacterial pectinase producers, majority of which were identified as Bacillus sp.

Keywords

Bacterial Pectinase, Isolation, Screening, Characterization

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International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.

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