جستجوی مقالات مرتبط با کلیدواژه « Pectinase enzyme » در نشریات گروه « زیست شناسی »

Fungi are important sources of commercial and applied enzymes in various industries. The aim of this study is to introduce an optional salt-loving strain that produces cellulase, lipase and pectinase enzymes and optimize enzyme production using Taguchi method.

In this study, more than 350 fungal samples were isolated from the soil and climate of Tehran Forest parks and identified. After qualitative and quantitative analysis, 19 strains that had the highest production of lipase, pectinase and cellulase were identified by molecular technique. Then, based on the amount of enzyme production, optimization and design of Taguchi statistical method were performed by 8 factors at three levels to produce two cellulase and lipase enzymes for the best strain.

About 280 isolates were identified, including the genera Aspergillus sp., Penicillium sp., Fusarium sp., Mucor sp., Rizhopus sp. They secreted most of the enzyme’s pectinase, lipase, protease, amylase and cellulase. Among the isolated samples, Penicillium halotolerans had the highest enzyme production, which was selected for optimization. The production of cellulase and lipase enzymes of this fungus increased before 0.0744 and 0.0233053 U / ml before optimization and after optimization, increased to 0.63872 and 0.192105 U / ml. The most effective factor in the production of both enzymes was temperature and nitrogen source. The production of pectinase enzyme in the initial absorption of 540 nm was 0.71 (U / ml) which was not included in the optimization.

Optional salt-loving fungi can be introduced as a commercial and industrial strain due to their stability in fermentation conditions, availability, cheapness and locality.

Pectinase or pectinolytic enzymes are complex enzymes which include pectin methyl esterase (EC.3.1.1.11), pectin lyase (EC.4.2.2.2) and polygalacturonase (EC.3.3.1.15) which degrade pectin in the cell wall of plant cells. These enzymes have many industrial applications that some of them are active in extreme condition regarding to temperature, pH and salt concentration. In this study, the bacteria with an ability to produce pectinase enzyme in salty condition were identified and the corresponding gene was analyzed.
Strains from Urmia, Inche boron and Gomeshan Ponds were inoculated in the media containing pectin precursors. By analyzing the clear zones around the colonies based on I2/KI indicator, the positive strains were selected. Quantification of enzyme activity on all three types of pectinase was carried out by spectrophotometry. In order to molecularly screen the bacterium contained pectinase gene, the bacterium genome was amplified using appropriate primers.
Seventeen positive strains for pectinase (10 from Gomeshan Lake, 6 from Inche Boron Lake and 1 from where Urmia Lake) were identified among 130 studied samples. According to size of clear zone of enzyme activity in the qualitative test, activity level of all three pectinase enzymes in R2S25 strain of Inche Boron Lake was measured and the growth curve was obtained. Molecular study showed that all strains contain desired gene segment.
Discussion and Quantitative evaluation showed that production and activity of pectinase enzyme in R2S25 strain increased simultaneously with increasing the growth of selected strain in logarithmic phase. Molecular study also showed that the genuses of Martelella, Aeromocrobium, Planococcus, Marinobacter, Virgibacillus, Kocuria and Micrococcus contain the pectinase gene

Pectinase enzyme is one of the most important industrial enzymes which isolated from a wide variety of microorganisms such as bacteria and filamentous fungi. This enzyme has been usually used in the fruit and textile industry. In this study, the isolation and optimization of pectinase-producing fungi on decaying rotten fruits were studied.
Isolation and screening of pectinase producing fungi performed through plate culture on pectin medium and staining with Lugol's iodine solution. The best strains were identified by ITS1, 4 sequencing as Aspergillus fumigatus, Rhizopus oryzae, Penicilium chrysogenum. The enzyme production was optimized by application of the five factorial design, each at three levels. These factors are carbon sources (whey, glucose and stevia), ammonium sulfate, manganese sulfate, temperature, and pH. Pectinase concentration was measured by the Miller method.
The results indicate that optimum condition for enzyme production for three fungi strains was obtained at 32 °C, pH = 6, 3g / L manganese sulfate, 2.75g / L of ammonium sulfate and 10g / L of each carbon source. The best experiment in obtaining the optimum enzyme contained 1.328 mg / ml of glucose for Aspergillus niger 1.284 and 1.039 mg / ml of whey for Rhizopus oryzae and Penicilium chrysogenum. Molecular weight of enzyme was about 40 and 37 kDa which was obtained by SDS- PAGE.
Discussion and The results indicate that three strains could grow in a wide range of carbon source, pH and temperature, which could be a good candidate for industrial application.

Pectinase is one of the most important industrial enzymes which was isolated from a wide variety of microorganisms such as bacteria and filamentous fungi. This enzyme has been usually used in the juice and textile industry. In this study, the isolation and optimization of pectinase-producing fungi on decaying rotten fruits were studied. Isolation and screening of pectinase producing fungi have been done by plate culture on pectin medium and staining with Lugol's iodine solution. The best strain was identified by method of Pitt and Hocking as Aspergillus fumigates. The enzyme production was optimized by application of the factorial design which involves five factors, each at three levels. Five factors were carbon sources (whey, sugar, stevia) and ammonium sulfate, manganese sulfate, temperature, and pH). Pectinase concentration was measured by the Miller method. The results showed that the optimum condition for enzyme production was at 32 °C, PH = 6, 3g / L manganese sulfate, 2.75g / L of ammonium sulfate, 10g / L of each carbon source (whey, stevia, and glucose). Optimum of enzyme production was observed in the presence of 1.328 mg / ml of glucose. Molecular weight of enzyme was obtained about 40 kDa by SDS-PAGE.Discussion and The results demonstrated that this strain could grow in a wide range of carbon sources, PH and temperature. This study indicates that this strain is a good candidate for use in industrial application.