Use of Citrus limetta peels for pectinase production by marine Bacillus subtilis

  • Joshi Manasi Institute of Chemical Technology [ICT], Matunga
  • Nerurkar Madhura Institute of Chemical Technology [ICT], Matunga
  • Adivarekar Ravindra Institute of Chemical Technology [ICT], Matunga
Keywords: marine, Bacillus subtilis, pectinase, Citrus limetta

Abstract

The aim of this study was to evaluate the efficiency of locally available pectin rich Citrus limetta peels as a substrate for pectinase production by marine Bacillus subtilis in submerged fermentation (SmF). The marine Bacillus subtilis strain used in this study was isolated from marine sediment sample collected from Chinchani beach, India. Citrus limetta peels was selected as one of the main constituent in medium formulation for extracellular pectinase production as they are pectin rich and easily available. Different physical and biotechnological parameters such as incubation time, temperature, pH, substrate concentration and nitrogen source, were optimized. The enzyme is maximally produced in late exponential phase of the growth of the culture during submerged fermentation after 28 hours in medium containing Citrus limetta peel powder (3%).The pectinase activity was found to be maximum when pH of medium containing Citrus limetta peels was 5.0 at 40°C.

Published
2013-03-07
How to Cite
1.
Manasi J, Madhura N, Ravindra A. Use of Citrus limetta peels for pectinase production by marine Bacillus subtilis. Innovative Romanian Food Biotechnology [Internet]. 7Mar.2013 [cited 5May2024];(12):75-3. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/IFRB/article/view/3419
Issue
No 12 (2013)
Section
Articles

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