Department of Biotechnology, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia.
Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia.
BMC Microbiol. 2022 May 24;22(1):145. doi: 10.1186/s12866-022-02536-8.
Bacterial pectinase is an enzyme that could be employed in numerous sectors to break down pectin polysaccharide compounds. The goal of this study is to find pectinase-producing bacteria in avocado peel waste and see if the pectinase enzyme produced can be used to make fruit juice clarification.
The researchers isolated four different bacterial strains from avocado peel waste samples. The potential two bacterial isolates that were identified as being Serratia marcescens and Lysinibacillus macrolides. Finally, the analysis of pectinase production and its application in fruit juice clarification were performed using one of the bacterial strains of Serratia marcescens. The clear apple, lemon, and mango juices were further processed to assess each juice's properties. The highest antioxidant activity was recorded in lemon juice samples. The lemon juice showed the highest total titratable acidity and total phenol content. Apple juices contained the highest total soluble solids, reducing sugar content, and viscosity and the mango juices have the maximum pH value recorded.
The pectinase isolated from the bacterium Serratia marcescens could clear fruit juices. This pectinase needs to be studied more to make sure it works better in the fruit industry and other businesses.
细菌果胶酶是一种能够在许多领域中应用的酶，可用于分解果胶多糖化合物。本研究旨在从鳄梨果皮废物中寻找产果胶酶的细菌，并探讨所产生的果胶酶是否可用于果汁澄清。
从鳄梨果皮废物样本中分离出四种不同的细菌菌株。经鉴定，两种具有产果胶酶潜力的细菌分离株分别为粘质沙雷氏菌和粘杆菌。最后，使用粘质沙雷氏菌的一种细菌菌株进行果胶酶生产分析及其在果汁澄清中的应用。进一步处理澄清的苹果、柠檬和芒果汁以评估每种果汁的性质。柠檬果汁的抗氧化活性最高。柠檬果汁的总可滴定酸度和总酚含量最高。苹果汁的总可溶性固形物、还原糖含量和粘度最高，芒果汁的 pH 值最高。
从粘质沙雷氏菌中分离出的果胶酶可澄清果汁。需要进一步研究这种果胶酶，以确保其在水果行业和其他行业中更有效地发挥作用。
