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Pectinase production by Penicillium frequentans
S Said1, M J Fonseca, V Siéssere
1, .
World Journal of Microbiology & Biotechnology
|January 16, 2014
Summary
Penicillium frequentans efficiently produces pectinase enzymes with viscosity-diminishing and reducing sugar-releasing activities. Optimal production occurred at 35°C and pH 2.5, with enzymes stable at 55°C.
Area of Science:
- Microbiology
- Enzymology
- Biotechnology
Background:
- Pectinase enzymes are crucial in various industrial applications, including food processing and biofuel production.
- Fungal pectinases, particularly from Penicillium species, are known for their high efficiency and versatility.
- Optimizing culture conditions is essential for maximizing enzyme yield and activity.
Purpose of the Study:
- To investigate the production of extracellular pectinase by Penicillium frequentans.
- To characterize the activities of pectinase, including viscosity-diminishing and reducing group-releasing properties.
- To determine optimal conditions for enzyme production and stability.
Main Methods:
- Cultivation of Penicillium frequentans in agitated liquid cultures.
- Supplementation with citrus pectin (0.5%) as a carbon source.
- Varying initial pH (2.5, 7.0, 8.0) and temperature (35°C) to assess enzyme production.
- Enzyme activity assays to measure viscosity-diminishing, reducing sugar-releasing, and pectinesterase activities.
- Stability assays at different temperatures (50°C, 55°C) and pH ranges (2.5-5.2).
Main Results:
- High activities of extracellular pectinase, pectinesterase, and pectin lyase were produced by Penicillium frequentans.
- Optimal enzyme production was achieved after 48 hours at 35°C, pH 2.5, with 0.5% citrus pectin.
- Pectin lyase activity was detected at initial pH 7.0 and 8.0.
- Enzyme activity releasing reducing sugars showed greater stability at 50°C compared to viscosity-diminishing activity.
- Both viscosity-diminishing and reducing sugar-releasing activities were maximal at pH 2.5-5.2 and 55°C.
Conclusions:
- Penicillium frequentans is a potent producer of valuable pectinase enzymes.
- Specific culture conditions, including pH and temperature, significantly influence enzyme production and activity.
- The characterized pectinase enzymes exhibit desirable stability and activity profiles for potential industrial applications.
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