AI Article Synopsis
- Seven isolates from spoiled fruits and vegetables were tested for their ability to produce pectinase, with one strain identified as MPTD1 being the most efficient.
- The study optimized various process parameters for pectinase production using Plackett-Burman and Box-Behnken designs, revealing that yeast extract, KHPO, incubation time, NaNO, and KCl negatively affect enzyme production.
- Positive factors for pectinase production included pH, MgSO, and pectin mass fractions, leading to a maximum enzyme activity of 2.43 (μM/mL)/min, marking the first report on pectinase production by this strain.
Article 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 Optimisation of various process parameters was done using Plackett-Burman and Box-Behnken designs and it was found that parameters like yeast extract, KHPO, incubation time, NaNO and KCl have a negative impact on pectinase production. Parameters like pH and MgSO 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 .
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5956264 | PMC |
| http://dx.doi.org/10.17113/ftb.56.01.18.5477 | DOI Listing |
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