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ISSN (Print): 1872-2083
ISSN (Online): 2212-4012

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Research Article

Optimization of Process Parameters for Production of Pectinase using Bacillus Subtilis MF447840.1

Author(s): Ram Balak Mahto*, Mukesh Yadav, Soumya Sasmal and Biswnath Bhunia

Volume 13, Issue 1, 2019

Page: [69 - 73] Pages: 5

DOI: 10.2174/1872208312666180917094428

Price: $65

Abstract

Background: Pectinase enzyme has immense industrial prospects in the food and beverage industries.

Objective: In our investigation, we find out the optimum process parameters suitable for better pectinase generation by Bacillus subtilis MF447840.1 using submerged fermentation.

Method: 2% (OD600 nm = 0.2) of pure Bacillus subtilis MF447840.1 bacterial culture was inoculated in sterile product production media. The production media components used for this study were 1 g/l of pectin, 2 g/l of (NH4)2SO4, 1 g/l of NaCl, 0.25 g/l of K2HPO4, 0.25 g/l of KH2PO4 and 1 g/l of MgSO4 for pectinase generation. We reviewed all recent patents on pectinase production and utilization. The various process parameters were observed by changing one variable time method.

Results: The optimum fermentation condition of different parameters was noticed to be 5% inoculums, 25% volume ratio, temperature (37°C), pH (7.4) and agitation rate (120 rpm) following 4 days incubation.

Conclusion: Maximum pectinase generation was noticed as 345 ± 12.35 U following 4 days incubation.

Keywords: Pectinase, Bacillus, optimization, process parameter, enzyme, pectic substances.

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