100
30 °C. Pectinolytic enzymes were extracted successfully with methanol induction at
the gain of 50 U/mL.
6.3.6 Parameters Affecting Enzyme Production
Production of pectinase is in high demand in industry. Various agro-industrial
wastes are rich in polysaccharides, especially pectin, which are being produced in
large amounts. Some of these wastes can be used for the production of pectinase
enzymes. Pectinases are produced by several microorganisms, particularly fungal
strains which are known as good producers. Aspergillus and Penicillium strains are
widely exploited for pectinase production at the industrial scale, by submerged fermentation as well as solid-state fermentation. Besides the selection of suitable
microbial strains (wild type, recombinant, mutagenized), various other parameters
also affect pectinase production.
6.3.6.1 Fermentation pH Value
Fermentation pH value greatly affects the stability of the pectinase enzyme production. The amounts of pectinesterase I (PE I), pectinesterase I1 (PE 11), polygalacturonase (PG), and pectin lyase (Pl) produced from microbial fermentation are greatly
affected by the pH value of the medium. Most of the PGase enzymes are reported
with acidic optimum pH in the range of 3.3–3.7 (Ramadan 2019). Fungi and yeast
produce PGase with acidic pH. However, the production of extracellular PGases
from Fusarium oxysporum and intracellular PGases from Bacillus licheniformis is
effective under alkaline conditions (Kaur et al. 2010). The optimum pH for growth
and pectinase production for most of the bacteria is 7–10. The production of alkaline pectinase from Bacillus sp. Y1 is obtained in a statistically optimized medium
with pH of 8.2 (Guo et al. 2019). Xylano-pectinolytic enzymes find a wide application in biobleaching industry, and the optimal efficiency is at pH 8.5 (Singh
et al. 2019).
6.3.6.2 Temperature
The production of pectinases by microbial fermentation also depends on thermal
stability. In most of the fruit juice and wine production industries, pectinases from
Mucor rouxii are efficient at 20 °C. A slight increase to 30 °C is sensitive and could
affect the quality of beverages produced (Ramadan 2019). The optimum temperature for pectinase production by Bacillus subtilis was found to be 37 °C. Pectinase
enzyme can give maximum juice yield, i.e., 92.4%, at an incubation temperature of
37 °C for 360 min with 5 mg/100 g of enzyme concentration, whereas the combination of two enzymes, i.e., pectin methyl esterase (PME) and polygalacturonase (PG)
H. Suhaimi et al.
30 °C. Pectinolytic enzymes were extracted successfully with methanol induction at
the gain of 50 U/mL.
6.3.6 Parameters Affecting Enzyme Production
Production of pectinase is in high demand in industry. Various agro-industrial
wastes are rich in polysaccharides, especially pectin, which are being produced in
large amounts. Some of these wastes can be used for the production of pectinase
enzymes. Pectinases are produced by several microorganisms, particularly fungal
strains which are known as good producers. Aspergillus and Penicillium strains are
widely exploited for pectinase production at the industrial scale, by submerged fermentation as well as solid-state fermentation. Besides the selection of suitable
microbial strains (wild type, recombinant, mutagenized), various other parameters
also affect pectinase production.
6.3.6.1 Fermentation pH Value
Fermentation pH value greatly affects the stability of the pectinase enzyme production. The amounts of pectinesterase I (PE I), pectinesterase I1 (PE 11), polygalacturonase (PG), and pectin lyase (Pl) produced from microbial fermentation are greatly
affected by the pH value of the medium. Most of the PGase enzymes are reported
with acidic optimum pH in the range of 3.3–3.7 (Ramadan 2019). Fungi and yeast
produce PGase with acidic pH. However, the production of extracellular PGases
from Fusarium oxysporum and intracellular PGases from Bacillus licheniformis is
effective under alkaline conditions (Kaur et al. 2010). The optimum pH for growth
and pectinase production for most of the bacteria is 7–10. The production of alkaline pectinase from Bacillus sp. Y1 is obtained in a statistically optimized medium
with pH of 8.2 (Guo et al. 2019). Xylano-pectinolytic enzymes find a wide application in biobleaching industry, and the optimal efficiency is at pH 8.5 (Singh
et al. 2019).
6.3.6.2 Temperature
The production of pectinases by microbial fermentation also depends on thermal
stability. In most of the fruit juice and wine production industries, pectinases from
Mucor rouxii are efficient at 20 °C. A slight increase to 30 °C is sensitive and could
affect the quality of beverages produced (Ramadan 2019). The optimum temperature for pectinase production by Bacillus subtilis was found to be 37 °C. Pectinase
enzyme can give maximum juice yield, i.e., 92.4%, at an incubation temperature of
37 °C for 360 min with 5 mg/100 g of enzyme concentration, whereas the combination of two enzymes, i.e., pectin methyl esterase (PME) and polygalacturonase (PG)
H. Suhaimi et al.