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A comparative study of pectinolytic enzyme production by Bacillus species

机译:芽孢杆菌产生果胶酶的比较研究。

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The economic and ecological function of pectinase enzymes in industries is gaining much attention with the need of highly productive strains of microorganisms to reduce production cost. The present investigation is a comparative evaluation of Bacillus sp. pectinases. The three isolates isolated from agro-waste, Bacillus stearothermophilus, Bacillus cereus and Bacillus subtilis, showed very high pectinase activities with pectin as the substrate. The three isolates also showed varying degree of preference for banana peels and wheat bran but their activity towards orange peel was very low compared to other substrate. The effect of temperature on the pectinase of the three isolates showed that B. stearothermophilus had optimum temperature at 60°C while B. cereus and B. subtilis both showed optimum activity at 50°C. On the effect of pH, B. stearothermophilus, B. cereus and B. subtilis showed optimum pectinase activities at pH 7.5, 8.0 and 9.0, respectively. Metal ions enhanced the activity of pectinase produced by the three isolates. The study exhibited that B. stearothermophilus gave the most pectinase activity, optimum temperature and a moderate alkaline pH, possibly making it a better source for industrial purpose.
机译:果胶酶在工业上的经济和生态功能由于需要高产微生物菌株以降低生产成本而倍受关注。本研究是对芽孢杆菌的比较评价。果胶酶。从农业废物中分离的三种分离物,嗜热脂肪芽孢杆菌,蜡状芽孢杆菌和枯草芽孢杆菌,以果胶为底物表现出很高的果胶酶活性。这三种分离株对香蕉皮和麦麸也显示出不同程度的偏好,但是与其他底物相比,它们对橙皮的活性非常低。温度对三种分离物果胶酶的影响表明,嗜热脂肪芽孢杆菌在60°C具有最佳温度,而蜡状芽孢杆菌和枯草芽孢杆菌在50°C均具有最佳活性。关于pH的影响,嗜热脂肪芽孢杆菌,蜡状芽孢杆菌和枯草芽孢杆菌分别在pH 7.5、8.0和9.0下显示最佳果胶酶活性。金属离子增强了三种分离物产生的果胶酶的活性。研究表明,嗜热脂肪芽孢杆菌具有最大的果胶酶活性,最佳温度和适度的碱性pH值,可能使其成为工业用途的更好来源。

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