Ram Balak Mahto*, Mukesh Yadav, Soumya Sasmal and Biswnath Bhunia Pages 69 - 73 ( 5 )
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.
Pectinase, Bacillus, optimization, process parameter, enzyme, pectic substances.
Department of Biotechnology, Maharishi Markandeshwar (Deemed to be University), Mullana 133207, Ambala, Department of Biotechnology, Maharishi Markandeshwar (Deemed to be University), Mullana 133207, Ambala, Division of Biotechnology, Netaji Subhas University of Technology, New Delhi-110078, Department of Bioengineering, National Institute of Technology Agartala, Agartala-799046