Production of Pectinase by Bacillus Species Cultured on Parkia biglobosa Fruit Pulp

Abstract

In recent years, the cost of carbon source for microbial enzymes production has necessitated a drive towards cheaper and sustainable sources. In this study, Parkia biglobosa fruit pulp was utilized as substrate for pectinase production by Bacillus sp. The pectinolytic activity of the isolates were screened base on haloes of clearance on pectin agar, The two Bacillus species screened, Bacillus lentus and Bacillus laterosporus showed pectinolytic activity with Bacillus lentus having the highest activity of 80 mm and was therefore selected for the experiment. The effect of different ranges of temperature (35 C–55 C), pH (4–12), incubation period (24, 48, 72 and 96 hrs), inoculum size and substrate concentration on pectinase production was investigated while the pectinase activity of the selected Bacillus species was monitored. The optimum temperature for pectinase production was 45 C with an activity of 97.61 mMol/L. Pectinase production by Bacillus lentus was optimum at pH 4 and a temperature of 45 C. The optimization of the fermentation conditions enhanced the enzyme production to 827.42 mMol/L of the 3% substrate concentration. The enzyme production was enhanced after 3 days of incubation using Parkia biglobosa pulp as carbon source. The results of this study suggests that Parkia biglobosa fruit pulp can be harnessed at low concentration for large scale Bacillus pectinase production, and the pectinase produced by this Bacillus lentus could have novel characteristics suitable for industrial exploitation.