Screening of bacterial strains for pectinolytic activity: characterization of the polygalacturonase produced by Bacillus sp

Marlene Soares, R. Silva, E. Gomes
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引用次数: 173

Abstract

One hundred sixty eight bacterial strains, isolated from soil and samples of vegetable in decomposition, were screened for the use of citrus pectin as the sole carbon source. 102 were positive for pectinase depolymerization in assay plates as evidenced by clear hydrolization halos. Among them, 30% presented considerable pectinolytic activity. The cultivation of these strains by submerged and semi-solid fermentation for polygalacturonase production indicated that five strains of Bacillus sp produced high quantities of the enzyme. The physico-chemical characteristics, such as optimum pH of 6.0 - 7.0, optimum temperatures between 45oC and 55oC, stability at temperatures above 40oC and in neutral and alkaline pH, were determined.
果胶溶解活性菌株的筛选:芽孢杆菌产生的聚半乳糖醛酸酶的特性
以柑橘果胶为唯一碳源,从土壤和蔬菜分解样品中分离到168株细菌。102株果胶酶解聚检测呈阳性,有明显的水解晕。其中30%具有较强的果胶溶解活性。对这些菌株进行深层和半固态发酵生产聚半乳糖醛酸酶的实验表明,5株芽孢杆菌产生了大量的聚半乳糖醛酸酶。测定了其最适pH为6.0 ~ 7.0,最适温度为45 ~ 55℃,最适温度为40℃以上,在中性和碱性条件下的稳定性。
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