Production, Purification of Pectinase from Bacillus sp. MBRL576 Isolate and its Application in Extraction of Juice

A baterium isolated from orchard soil, was selected out of 109 bacterial isolates because of maximum pectinase production at acidic pH and 45o C temperature. The isolate was characterized morphologically, biochemically and culturally and was identified as Bacillus sp. MBRL576 based on nucleotide homology and phylogenetic analysis. Conditions for pectinase production under submerged fermentation from Bacillus sp. MBRL576 were optimized. Enzyme was purified using ion exchange chromatography and SDS PAGE. Crude pectinase was used for extraction and clarification of juice from fruits and vegetable. It was found to increase the clarification and yield of juice.