Mohandas Anju, Raveendran Sindhu, Parameswaran Binod, Abraham Amith, Athira Raj S R, Mathew Anil Kuruvilla, Pandey Ashok
Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), 695019 Trivandrum, India.
Academy of Scientific and Innovative Research (AcSIR), CSIR-NIIST, 695019 Trivandrum, India.
Food Technol Biotechnol. 2018 Mar;56(1):110-116. doi: 10.17113/ftb.56.01.18.5477.
Seven isolates from spoiled fruits and vegetables were screened for pectinase production using pectin agar plates and the most efficient bacterial strain, MPTD1, was identified as Optimisation of various process parameters was done using Plackett-Burman and Box-Behnken designs and it was found that parameters like yeast extract, KHPO, incubation time, NaNO and KCl have a negative impact on pectinase production. Parameters like pH and MgSO and pectin mass fractions have a positive impact on pectinase production. The maximum obtained enzyme activity was 2.43 (μM/mL)/min. This is the first report on pectinase production by .
使用果胶琼脂平板对从腐烂水果和蔬菜中分离出的7株菌株进行果胶酶产生情况的筛选，最有效的菌株MPTD1被鉴定为 。采用Plackett-Burman设计和Box-Behnken设计对各种工艺参数进行了优化，发现酵母提取物、KHPO、培养时间、NaNO和KCl等参数对果胶酶的产生有负面影响。pH、MgSO和果胶质量分数等参数对果胶酶的产生有正面影响。获得的最大酶活性为2.43（μM/mL）/分钟。这是关于 产生果胶酶的首次报道。 （注：原文中“Optimisation of various process parameters was done using Plackett-Burman and Box-Behnken designs and it was found that parameters like yeast extract, KHPO, incubation time, NaNO and KCl have a negative impact on pectinase production. Parameters like pH and MgSO and pectin mass fractions have a positive impact on pectinase production.”这部分内容中“Optimisation of various process parameters was done using Plackett-Burman and Box-Behnken designs”后面似乎缺失了关键信息，翻译时保留了原文的不完整性）
