Influence of Culture Conditions on Pectinase Production by Streptomyces sp. (Strain J9)

Abstract

Abstract-The purpose of this study was to determine the influence of growth conditions and medium composition on the pectinase enzyme production by Streptomyces sp. Production of pectinase by a Streptomyces strain (J9) was detected on pectin agar medium after 4 days of incubation at 28°C which exhibited a clear zone of 12 mm around the colony. Pectinase production was assayed by measuring the amount of reducing groups (D-galacturonic acid) liberated from the substrate in μmol/ml/min using the dinitrosalicylic acid assay method. The highest crude enzyme relative activity (>80%) was observed after 2 days of incubation at pH 6 and 35°C. Strain J9 produced higher amount of crude pectinase when pectin and peptone were used as carbon and nitrogen sources, respectively. Crude pectinase was maximally active at day 4 (1122 U/L) and day 5 (923 U/L) when apple and orange pomaces were used as a sole carbon source, respectively. The findings of this investigation form an avenue for production of pectinase enzyme from Streptomyces strain (J9) to be used for commercial fruit clarification and for production of transgenic plants with extended shelf life as pectinase genes cloned from this active strain.

Red Sea Chitinase-Producing Enterococcus sp.: Isolation, Characterization, and Application

“…Additionally, Streptomyces sp. S242 demonstrated the highest chitinase activity (0.162U/ ml) after 4 days of incubation at 30°C, with a pH of 7 for the culture medium (Saadoun et al, 2009). Aeromonas sp.…”

Applications of Microbial Enzymes in Food Industry

“…(25). Juices with added pectinase have a clearer appearance and filterability than enzyme-depleted counterparts (111). Apart from reducing the turbidity and haze generation of naturally derived fruit juices such as apple and banana, pectinases also improve the colour and flavour of drinks (113,114).…”

“…Pectic substances found in tomato, pineapple, orange, apple, lemon pulp, orange peel and other citrus fruits act as natural substrate for this enzyme. Functionally pectinases can be categorized as polygalacturonases (which hydrolyse glycosidic α-(1-4) bonds), pectin esterases (which remove acetyl and methoxyl groups from pectin), pectin lyase and pectate lyase (111). Pectinases can be produced from natural as well as recombinant microbes with attempts made to increase their thermostability and yield (112).…”