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Research Paper | Microbiology | India | Volume 3 Issue 6, June 2014
Production; Purification of Pectinase from Bacillus sp. MBRL576 Isolate and its Application in Extraction of Juice
Vibha Bhardwaj [3] | Neelam Garg [3]
Abstract: A baterium isolated from orchard soil; was selected out of 109 bacterial isolates because of maximum pectinase production at acidic pH and 45o C temperature. The isolate was characterized morphologically; biochemically and culturally and was identified as Bacillus sp. MBRL576 based on nucleotide homology and phylogenetic analysis. Conditions for pectinase production under submerged fermentation from Bacillus sp. MBRL576 were optimized. Enzyme was purified using ion exchange chromatography and SDS PAGE. Crude pectinase was used for extraction and clarification of juice from fruits and vegetable. It was found to increase the clarification and yield of juice.
Keywords: pectin, Bacillus sp MBRL576, pectinase, purification, juice extraction
Edition: Volume 3 Issue 6, June 2014,
Pages: 648 - 652
Similar Articles with Keyword 'pectin'
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Research Paper, Microbiology, India, Volume 5 Issue 9, September 2016
Pages: 1428 - 1437Biochemical, Microbial Stability and Sensory Evaluation of Osmotically Dehydrated Kinnow Peel Candy and Peel Powder
Navneet Sidhu | Maninder Arora | Mohammed Shafiq Alam
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Research Paper, Microbiology, India, Volume 3 Issue 7, July 2014
Pages: 1091 - 1094