Production and purification of pectinase by newly isolated Bacillus megaterium PBIL-2 using agro residue

Abstract

Pectinases are enzyme that hydrolyze the pectin, and are commercially important in clarification of fruit juices and wines. In the present study, pectinase enzyme was produced by Bacillus megaterium PBIL-2 isolated from fruit and vegetable market waste of Koyambedu market, Chennai, India, and identified by 16S rRNA sequencing. The results showed that Bacillus species were predominant in all fruit and vegetable waste. Under optimized conditions, maximum pectinase production with 62 U/mL was obtained in the presence of orange peel at 35°C and pH 4 after 18 h of incubation. Partial purification of pectinase was done with an increased purification fold of 1.56. Thermo stability of purified pectinase activity was found to be maximum at 40°C and pH 5. Based on the results, it is concluded that Bacillus megaterium PBIL-2 could be responsible for the breakdown of pectin by production of pectinase. Thus, they may be potentially useful for production of pectinase using agro residue.

Keywords

Pectinase; Fermentation; Bacillus megaterium PBIL-2; Purification

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