Seventy-two bacterial strains were isolated from twenty various sources including soil, water, rotten fruits, vegetables etc. Preliminary screening for pectinase producing bacterial strains was done by well plate method and twenty-six bacterial strains gave zones on Minimum Salt (MS) medium supplemented with 0.2% pectin. Most of the isolates belonged to plant origin, either rotten fruits or veg...

Ever increasing population and industrialization has resulted in heavy pollution and waste generation. The main aim of this project lies in waste management and synthesis of pectinase enzyme which plays a crucial role in sewage treatment. Twenty moulds were isolated from decaying fruits and municipal waste soil sample on SDA and were further screened for pectinolytic enzyme production. Screenin...

Degradation of pectin, a major component of plant cell wall, is important for fungal necrotrophs to achieve a successful infection. The activities of pectin methylesterases (PMEs) from both plants and pathogens and the degree and pattern of pectin methylesterification are critical for the outcome of plant-pathogen interaction. Partial degradation of pectin by pectin degrading enzymes releases o...

Fruit industries require convenient peeling method, especially during puree processing to prevent deterioration of fruit quality and product loss. Therefore, manual, chemical (sodium hydroxide/NaOH) and enzymatic (Pectinex Ultra SP-L) peeling methods were compared to determine the peeling efficiencies of ‘Chok Anan’ mangoes. The effect of different peeling parameters (concentrations [chemical p...

Fibrous wastes correspond to approximately 54.3 wt.-% of a banana plant. The waste weight is mainly bunches, stems, and leaves. These ligno-cellulosic fibre can be designed tailored yield value added products which exploited by the farmers, exporters weavers. Pectin (plant cement) hemicelluloses (22-25%) found in plant cell walls plate (middle lamella). macromolecules have needs hydrolyzed fast...

Pectinase (Pectin methyl esterase) produced by Aspergillus niger in solid state fermentation of apple pomace using the optimized conditions was partially purified by (NH4)2SO4 fractionation (20-80% concentration). The purified enzyme was found to be stable up to 60 days. It remained heat stable up to 50oC but completely inactivated at 90oC. The partially purified enzyme showed highest activity ...

Enzymatic extraction was investigated to improve the quality of black tea extracts with pretreatment of pectinase and tannase independently, successively and simultaneously. Pectinase improved the extractable-solids-yield (ESY) up to 11.5%, without much of an improvement in polyphenols recovery, while tannase pre-treatment showed a significant improvement in polyphenols recovery (14.3%) along w...