Production of Pectinase from Bacillus Sonorensis MPTD1

dc.contributor.author	Anju, M
dc.contributor.author	Sindhu, R
dc.contributor.author	Binod, P
dc.contributor.author	Abraham, A
dc.contributor.author	Athira, R S R
dc.contributor.author	Mathew, A K
dc.contributor.author	Pandey, A
dc.date.accessioned	2018-04-04T06:59:45Z
dc.date.available	2018-04-04T06:59:45Z
dc.date.issued	2018-02-05
dc.identifier.citation	Food Technology and Biotechnology, 56(1):110-116	en_US
dc.identifier.uri	http://10.10.100.66:8080/xmlui/handle/123456789/3025
dc.description.abstract	Seven isolates from spoiled fruits and vegetables were screened for pectinase production using pectin agar plates and the most efficient bacterial strain, MPTD1, was identified as Bacillus sonorensis. Optimisation of various process parameters was done using Plackett- Burman and Box-Behnken designs and it was found that parameters like yeast extract, K2HPO4, incubation time, NaNO3 and KCl have a negative impact on pectinase production. Parameters like pH and MgSO4 and pectin mass fractions have a positive impact on pectinase production. The maximum obtained enzyme activity was 2.43 (μM/mL)/min. This is the first report on pectinase production by Bacillus sonorensis.	en_US
dc.language.iso	en	en_US
dc.publisher	Faculty of Food Technology and Biotechnology	en_US
dc.subject	pectinase	en_US
dc.subject	fermentation optimization	en_US
dc.subject	Bacillus sonorensis	en_US
dc.title	Production of Pectinase from Bacillus Sonorensis MPTD1	en_US
dc.type	Article	en_US