MICROBIAL PECTINASES: A REVIEW ON MOLECULAR AND BIOTECHNOLOGICAL PERSPECTIVES

Pectinases are upcoming enzymes in the biotechnological sector. This large group of enzymes involves in break down of pectic polysaccharides, the major component of middle lamella in plant cell wall. The pectin degrading enzymes are categorized according to their mode of action and release of degrad...

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Bibliographic Details
Published inJournal of microbiology, biotechnology and food sciences Vol. 9; no. 2; pp. 248 - 266
Main Author Samanta, Saptadip
Format Journal Article
LanguageEnglish
Published Nitra Faculty of Biotechnology and Food Sciences 01.10.2019
Subjects
Animal feed
Cell walls
Coffee
Cylinders
Enzymes
Fermentation
Food industry
Fruit juices
Fungi
Gene expression
Handedness
Industrial applications
Lamella
Microorganisms
Mode of action
Paper industry wastes
Paper recycling
Pectin
Pectinase
Pectinolytic enzymes
Polysaccharides
Saccharides
Solid state fermentation
Tea
Topology
Waste paper
Wine
Wines
Yeast
Yeasts
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Summary:Pectinases are upcoming enzymes in the biotechnological sector. This large group of enzymes involves in break down of pectic polysaccharides, the major component of middle lamella in plant cell wall. The pectin degrading enzymes are categorized according to their mode of action and release of degradative products. Various filamentous fungi, yeast, and bacteria are the common sources of microbial pectinases. Solid state fermentation is more preferable for extracellular microbial pectinases production over the submerged fermentation. A group of genes regulates the expression of pectinolytic enzymes. Mostly, all the enzymes share a common parallel  helix topology which consists of a single domain of parallel -strands folded into a large right-handed cylinder. These enzymes are eco-friendly tools for industrial applications and being used in various sectors like wine, food, paper industry, waste paper recycling, fruit juice preparation, processing of tea–coffee, animal feed preparation.
ISSN:1338-5178
1338-5178
DOI:10.15414/jmbfs.2019.9.2.248-266