Pectinolytic activities of pectinase produced by some bacterial isolates cultured from deteriorating fruits

  • N Torimiro
  • V.A. Adediwura
  • S.T. Ojo
  • A.O. Oluwadare
  • R.E. Okonji
Keywords: Bacteria, Pectinase, deteriorating fruits, submerged fermentation, physicochemical parameters

Abstract

Microbially derived pectinases have been shown to have due advantages over those produced from other sources because of the ease in manipulating the microorganisms to increase yield. The study was undertaken to determine the pectinolytic activities of pectinase produced by some bacterial isolates cultured from deteriorating fruits under submerged fermentation. Deteriorating oranges and grapefruits were collected and surfaced sterilized. Thereafter, 1 g of each sample was homogenized and transferred into 10ml sterile distilled water. The suspensions were agitated, streaked onto nutrient agar and incubated at 37 oC for 24 h. The isolates were screened for pectinolytic activities and identified using standard protocols. The specific activities of the enzyme and the physicochemical factors were analysed. The isolates identified were Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, and Klebsiella aerogenes isolates. The specific activities of pectinase produced by the isolates were between 26.40- 52.27 U/ml. The isolates reacted differently to the different substrates used. The optimum temperature for the activity of pectinase observed from the isolates was 50 oC and the pH varied between pH 4 and 8. Sodium azide at 1 mM and EDTA at 10 mM were observed to inhibit pectinase activity in all the isolates. The isolates showed promising potential for pectinase production under optimal physicochemical conditions.

Keywords: Bacteria, Pectinase, deteriorating fruits, submerged fermentation, physicochemical parameters

Published
2019-03-04
Section
Articles

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print ISSN: 01891731