SCREENING OF BACTERIAL STRAINS FOR PECTINOLYTIC ACTIVITY: CHARACTERIZATION OF THE POLYGALACTURONASE PRODUCED BY BACILLUS SP

One hundred sixty eight bacterial strains, isolated from soil and samples of vegetable in decomposition, were screened for the use of citrus pectin as the sole carbon source. 102 were positive for pectinase depolymerization in assay plates as evidenced by clear hydrolization halos. Among them, 30 % presented considerable pectinolytic activity. The cultivation of these strains by submerged and semi-solid fermentation for polygalacturonase production indicated that five strains of Bacillus sp produced high quantities of the enzyme. The physico-chemical characteristics, such as optimum pH of 6.0 7.0, optimum temperatures between 45oC and 55”C, stability at temperatures above 40”C and in neutral and alkaline pH, were determined. Key words: Bacillus sp, polygalacturonase, pectinolytic activit