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Production and Characterization of Pectinase Enzyme from Penicillium chrysogenum


Affiliations
1 Department of Microbiology, Karpagam University, Coimbatore - 641 021, Tamil Nadu, India
2 Department of Microbiology, Karpagam University, Coimbatore - 641 021, Tamil Nadu
 

Ten moulds isolated from municipal waste soil sample were screened for pectinolytic enzyme production when grown on pectin containing (YPSS) solid media. Penicillium chrysogenum was selected based on clearance zones and pectinase enzyme production was carried out in submerged fermentation. Enzyme production by Penicillium chrysogenum was higher at pH 6.5 and a temperature of 35°C using sucrose and ammonium per sulphate as carbon source and nitrogen source, respectively. The maximal activity of P. chrysogenum pectinase was at 50°C, pH 6.5 and was thermostable up to 40°C. MgCl2 and CaCl2 ions had little effect on pectinase activity. Km and Vmax values were 1.0 mg/mL and 85 U/mg protein, respectively and an apparent molecular weight of 31 kDa on SDS-PAGE.

Keywords

Penicillium chrysogenum, Submerged Fermentation, Pectinase
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  • Production and Characterization of Pectinase Enzyme from Penicillium chrysogenum

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Authors

A. Rasheedha Banu
Department of Microbiology, Karpagam University, Coimbatore - 641 021, Tamil Nadu, India
M. Kalpana Devi
Department of Microbiology, Karpagam University, Coimbatore - 641 021, Tamil Nadu, India
G. R. Gnanaprabhal
Department of Microbiology, Karpagam University, Coimbatore - 641 021, Tamil Nadu, India
B. V. Pradeep
Department of Microbiology, Karpagam University, Coimbatore - 641 021, Tamil Nadu
M. Palaniswamy
Department of Microbiology, Karpagam University, Coimbatore - 641 021, Tamil Nadu, India

Abstract


Ten moulds isolated from municipal waste soil sample were screened for pectinolytic enzyme production when grown on pectin containing (YPSS) solid media. Penicillium chrysogenum was selected based on clearance zones and pectinase enzyme production was carried out in submerged fermentation. Enzyme production by Penicillium chrysogenum was higher at pH 6.5 and a temperature of 35°C using sucrose and ammonium per sulphate as carbon source and nitrogen source, respectively. The maximal activity of P. chrysogenum pectinase was at 50°C, pH 6.5 and was thermostable up to 40°C. MgCl2 and CaCl2 ions had little effect on pectinase activity. Km and Vmax values were 1.0 mg/mL and 85 U/mg protein, respectively and an apparent molecular weight of 31 kDa on SDS-PAGE.

Keywords


Penicillium chrysogenum, Submerged Fermentation, Pectinase

References





DOI: https://doi.org/10.17485/ijst%2F2010%2Fv3i4%2F29721