A Developments in pectin manufacturing and applications Effects of extrusion—cooking on pectin—rich materials J. Thibault et al.
B Application of pectinases in beverage, food, feed and novel technologies. Application of pectinases in beverages C. Grassin, P. Production, characterization and application of rhamnogalacturonase H. Hennink, H. Stam, M. Modelling a pentasaccharide fragment of rhamnogalacturonan I. Broadhurst et al. Quantitative Raman spectroscopy. Prediction of the degree of esterification in pectins S. Engelsen, L. Pectins from different tissue zones of apple: characterisation and enzymatic hydrolysis P.
Massiot, A. Baron, J. Structural studies of a pectic polysaccharide from Plantago major L. Samuelsen et al. Metabolism of pectin in the gastrointestinal tract G.
Dongowski, H. Pectins and pectinases in stem rust—infected wheat M. Mierau et al. Isolation, characterization and immuno localization of orange fruit acetyl esterase T. Christensen, J. Nielsen, J. Influence of glucose and polygalacturonic acid on the synthesis and activity of the polygalacturonase from the yeast strain SCPP A. Gainvors, A. A polygalacturonase inhibitor of Dieffenbachia maculata A. Chitre, N. Molecular genetics and regulation of pectinase biosynthesis in saphrophytic and phytopathogenic microbial systems.
Primary structure and characterization of a exo—polygalacturonase from Aspergillus tubingensis H. Kester et al. Production of pectinases from Rhizopus sp.
Chitradon et al. Polygalacturonase and pectinmethylesterase activities during growth of Helianthus annuus cell suspension M. Ilieva et al. A Developments in pectin manufacturing and applications. Influence of microwave pretreatment of fresh orange peels on pectin extraction M. Kratchanova et al. Enzymatic maceration of apple parenchyma: modelling of the degradation A. Baron et al. Enzymatic treatment in the extraction of cold—pressed lemon peel oils L.
Coll et al. Pectinases in wood debarking M. Pectins are one of the classes of complex structural plant cell wall polysaccharides. They are localized in the middle lamella and primary cell wall of higher plants. Pectins have a long-standing use as gelling agents whereas their enzymatic degradation or modification plays an important role in the processing of agricultural crops and the manufacturing of foods and beverages.
Progress in pectin and pectinase research has been most prominent in two areas over the past 5 years. The first one concerns the analysis and elucidation of the complex chemical structure of pectin and identification of novel enzymes involved in the degradation of these structures. The second area concerns the mode of action and the 3-dimensional structure of various pectin degrading enzymes as well as the cloning of a large number of genes encoding enzymes involved in pectin degradation and modification.
This book covers the following topics. First the structural, physical and chemical properties of pectin are treated followed by information about its biosynthesis and about the biological effects of pectin and its degradation products in biological systems such as plant-pathogen interactions and human nutrition.
Identification of novel enzymes, the mode of action of different pectinases and the 3-D structure of bacterial pectate lyases forms the second block.
Similarly, the highest PG production from Bacillus sp. Effect of pH of the moistening agent on pectinase and pectin lyase production by B. Nitrogen is an essential constituent of proteins and hence is required for microbial growth and enzyme production. Supplementation of a nitrogen source in the basal SSF medium containing a mixture of OP and CF in ratio raised the pectinase production in comparison to a control containing only the solid substrate Fig.
Among the various nitrogen sources used in this study, yeast extract supplementation enhanced the pectinase production maximally In contrast, PL production did not exhibit any increase; rather, it declined with nitrogen supplementation Fig. In agreement with the present findings, maximum pectinase production in SSF by Bacillus sp. PL production by Bacillus sp. Peptone, gelatin and ammonium chloride were recorded as the best PG inducers for B.
Supplementation of the basal medium with yeast extract and KNO 3 has also been reported to enhance PG production Rehman et al. Microbial production of primary metabolites is highly influenced by their growth, which in turn is determined by the availability of nutrients in the substrate. It may, therefore, be inferred that the improvement of nutritional value of solid medium by its supplementation with a carbon source will increase the growth of the bacterial strain, resulting in higher enzyme production Khan et al.
On adding various carbon sources to the basal medium, pectinase production by B. The observed decrease in production of both the pectinolytic enzymes on adding carbon sources to the basal medium indicated that the solid substrate was sufficient to support the carbon requirement of the bacterial strain. A decline in bacterial pectinase production has also been recorded earlier on supplementation of solid substrate with sugars such as lactose and glucose Ahlawat et al. In contrast, fungal pectinase showed enhanced pectinase production on supplementation of the basal SSF medium with sucrose Phutela et al.
In this study, the production of PL by B. In contrast, citrus pectin was found to enhance the PL production in B. The differential effect of carbon sources on various bacterial strains might be related to their genetic differences. The effect of varying fermentation time on the production of pectinase and PL was evaluated for 2—8 days and 2—10 days, respectively. The data showed that production of PL by B. The maximum production of pectinase Any further increase in the fermentation period decreased enzyme production, which could be due partly to depletion of the nutrients required for bacterial growth and reproduction.
Similar results of maximum pectinase production were obtained after an incubation period of 4 days in the case of B. However, B. On the other hand, pectinase production occurred maximally after a fermentation time of 48 h from B. An optimal incubation period of 96 h for maximum PG production by B. Moisture level is one of the most critical parameters in SSF because it determines the swelling, water surface tension, solubility and availability of nutrients to microbes for their growth, thereby affecting enzyme production Lonsane et al.
Moisture content of the fermentation medium determines the success of the process. Water uptake in the biomass and evaporation are localized at the surface of the solid substrate particles. Hence, the optimum humidity allows the entry of nutrients easily through the cell membrane, which favors maximum enzyme production. A lower enzyme production at suboptimal moisture levels could be the result of reduced growth of the microbe due to a decrease in solubility of nutrients present in the substrate together with low degree of substrate swelling Murthy et al.
The present findings are in agreement with the production of pectinase by A. Rehman et al. Maximum pectinase production by B. The optimal moisture level required for PL production by B.
Addition of metal salts viz. In the presence of other metal salts, enzyme titer was almost the same as in the control. Similar to these findings, an increase in pectinase production has been reported by Kashyap et al. In contrast, Khan et al. On the other hand, PL production was maximum in the presence of NaCl 6. Other metal ions did not affect the production of PL. On the contrary, Chiliveri et al.
Parametric optimization enhanced the production of pectinase and PL by 5. To our knowledge, this is the first report of the production pectin-degrading enzymes by B. These enzymes may be exploited in industry. Appl Biochem Biotechnol 3 — Process Biochem — Int J Biosci 1 1 — CAS Google Scholar. Bioresour Technol 95 1 — J Appl Sci Res 4 12 — Google Scholar. Springer Plus Coir board, India. Accessed 30 July J Food Eng — Ann Microbiol — Eur Food Res Technol — Indian J Appl Res 3 6 — Article Google Scholar.
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Enzym Res —7. Rev Microbiol — Download references. You can also search for this author in PubMed Google Scholar. Correspondence to Vijay Kumar Gupta. The authors state that there are no conflicts of interest regarding the publication of this article.
Reprints and Permissions. Kaur, S. Production of pectinolytic enzymes pectinase and pectin lyase by Bacillus subtilis SAV in solid state fermentation. Ann Microbiol 67, — Download citation. Received : 14 August Accepted : 14 March Published : 28 March Issue Date : April Anyone you share the following link with will be able to read this content:. Sorry, a shareable link is not currently available for this article. Provided by the Springer Nature SharedIt content-sharing initiative.
Skip to main content. Search all BMC articles Search. Download PDF. Abstract Pectin-degrading enzymes pectinase and pectin lyase were produced in solid state fermentation by Bacillus subtilis SAV isolated from fruit and vegetable market waste soil of Yamuna Nagar, Haryana, India, and identified by 16S rDNA sequencing.
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