Pectinase Production by Bacillus and Paenibacillus sp. Isolated from Decomposing Wood Residues in the Lagos Lagoon

Abstract

Three wood decomposing bacteria isolated from the Lagos lagoon, Bacillus megaterium, Bacillus bataviensis and Paenibacillus sp. were screened for their pectinase producing abilities using pectin as substrate under submerged fermentation (SMF) conditions. The results showed that all three isolates produced appreciable pectinolytic activities.Paenibacillus sp. showed the highest pectinase activity when compared with the other two isolates. The optimum pH for pectinase activity for both B. megaterium and B. bataviensis was 8.0 while it was 6.5 for Paenibacillus sp., B. bataviensis, and B. megaterium showed optimum pectinase activity at 60°C and Paenibacillus sp. at 40°C. Metal ions such as Na + and K + improved the activity of pectinase produced by the three isolates when compared to the effect of Zn 2+ and Mn 2+ . The molecular weights of the enzymes were also estimated by gel filtration as 29,512 da, 32,359 da, and 25,119 da for Paenibacillus sp., B. megaterium and B. bataviensis respectively. The study has provided a platform for further investigation into the biochemical characterization of the enzyme, and optimization of culture conditions to scale up pectinase production for commercial exploitation.

Production, statistical optimization, and functional characterization of alkali stable pectate lyase of Paenibacillus lactis PKC5 for use in juice clarification

“…Metal ions like Na + and K + improved pectinase activity produced by Paenibacillus sp. While Zn 2+ and Mn2 + reduced the activity of enzyme 31 However, these results are contrary to the observation obtained in the present study. Anggraini 43 concluded that 2 and 4 mM concentrations of Mg 2+ stimulate the pectinase activity while higher concentrations up to 10 mM act as inhibitors.…”

“…In contrast, Akinyemi 31 showed that the molecular weight of pectinase purified from Paenibacillus sp. is 29,512 Da which was less than reported by the present paper.…”

“…Therefore, the enzyme Pectate lyase from Paenibacillus lactis PKC5 was considered thermotolerant and alkaline. Akhinyemi 31 has also carried out similar experiments by considering Bacillus megaterium, Bacillus bataviensis, and Paenibacillus sp . and found that Bacillus species showed optimum activity at pH 8.0 and 60 °C.…”

Utilization of wild Cressa cretica biomass for pectinase production from a halo‐thermotolerant bacterium

“…[ 23 ] A shorter production cycle gives a major cost benefit, and consenting added cycles could be processed for each unit time. [ 51 ] The strain took more time (48 h) to produce 19.2 IU mL −1 in the medium containing buffered peptone with a pH of 4. Whereas the pectinase titers remained at lower side when the medium was not supplemented with peptone.…”

“…Whereas the pectinase titers remained at lower side when the medium was not supplemented with peptone. Akinyemi et al [51] screened B. megaterium, B. bataviensis, and Paenibacillus sp. for the effect of medium pH and found that Bacillus species produced optimum activity at 60 • C in the medium of pH 8.0.…”