Characterization
of novel pectinase isolated from Bacillus halotolerant sp. LC3 from avocado peel
Aslam Farheen, Awan Sabahat, Abdul Manan Laiba and Iftikhar Saima
Res. J. Biotech.; Vol. 20(9); 92-101;
doi: https://doi.org/10.25303/209rjbt0920101; (2025)
Abstract
With an increasing demand of enzymes in different industrial sectors including textile,
food, pharmaceutical, paper and pulp industry, researchers have explored various
different natural sources of enzyme including different microbes (fungi, yeast and
bacteria) and plants. Pectinases are the enzymes which have more applications in
processing of plant fiber and treatment of pectin wastewater. Here pectinolytic
bacterium was isolated from avocado peel using repeated streaking method. By using
16S rRNA sequencing, Bacillus halotolerance species was identified as pectinase
producing bacteria. These bacteria showed its best activity at 400C optimized temperature,
optimized time of incubation as 72 hours, optimum pH 8 and optimum substrate concentration
as 1.5% pectin.
Our results displayed that sucrose, yeast extract and NaCl were best sources of
carbon, nitrogen and metal ions for bacterial growth. Pectinase protein was extracted
by using different saturation level of ammonium sulphate and then dialysis was performed.
For determining the size of protein, SDS PAGE was performed. Our research work was
to investigate those bacteria that were producing pectinolytic effect from avocado
peel.
