Production of Extracellular Pectinase by Bacillus Cereus Isolated From Market Solid Waste

Abstract

Introduction Enzymes are biocatalysts which are synthesized by living cells. chemical reaction. Many bacteria, fungi and higher plants are known to produce pectinolytic enzyme called pectinase, that breakdown pectin, a polysaccharide substrate that is found in the cell wall of plants. One of the most important and widely used commercial pectinase by Henri Braconnot (1825). Pectin is the jelly like matrix structural polysaccharide found in primary cell wall and middle lamella of fruits applications in the production of oligogalacturonides as functional food components [2]. Bacillus cereus is an endemic, soil dwelling, Gram-positive, rod-shaped, beta hemolytic bacterium. Bacillus sp was discovered by Cohn and Koch in the 19 th Bacillus cereus group is composed of B. anthracis, B. cereus, B. mycoides, B. pseudomycoides, B. thuringiensis and B. weihenstephanensis capacity of selected Bacillus sp to produce and secrete large quantities (20-25 g/L) of extracellular enzymes has placed them among the most important industrial enzyme producers [5]. Pectic substances are widely distributed in fruits and vegetables (10-30% in turnips peels of orange and in pulps of tomato, pineapple and lemon); hence they form important natural substrates for pectinases. Pectinases are mainly used Material and Methods Materials

A comparative study of pectinolytic enzyme production by Bacillus species

“…Reports have shown the pectinase activity to be highest around alkaline pH (Namasivayam et al, 2011;Kumar and Sharma, 2012) but a slightly acidic pH of 6.5 was obtained for pectinase from P. chrysogenum (Banu et al, 2010 (Alana et al, 1990). Banu et al (2010) observed little effect of Mg 2+ and Ca 2+ on pectinase from P. chrysogenum while Ca 2+ enhanced the production of pectinase by B. cereus obtained from market solid waste (Namasivayam et al, 2011).…”

“…Pectinolytic enzyme can be derived from different sources (Whitaker, 1990;Banu et al, 2010;Namasivayam et al, 2011). However, pectinase producing microorganisms have due advantage over other sources because they can be subjected to genetic and environmental manipulations to increase yield (Vibha and Neelam, 2010).…”

“…In the presence of Ca 2+ , the enzyme from strain of Bacillus spp KSM-P15 degraded polygalacturonic acid with an optimal activity around pH 10.5 and 50-55°C (Kobayashi et al, 1999). Namasivayam et al (2011) reported an optimum temperature for maximum activity of pectinase from B. cereus to be 37°C. Similarly, 35°C was reported for pectinase from Penicillin chrysogenum (Banu et al, 2010).…”

“…Pectinolytic enzymes can be derived from different sources such as plants, animals and microorganisms (Whitaker, 1990;Banu et al, 2010;Namasivayam et al, 2011). Different types of microorganisms have been *Corresponding author: E-mail: ntorimiro@gmail.com; ntorimiro@oauife.edu.ng.…”

Screening and Molecular Identification of Pectinase Producing Microbes from Coffee Pulp

“…According to Priest (1977), there was a widespread distribution of pectinolytic activity throughout the genus of Bacillus . Some works also had been done to produce pectinase by many strains of these genus [32, 34–37]. In addition, during screening the isolates which secrete the highest quantity of pectinase was also of genus Bacillus .…”