Background: Pectinase enzyme has immense industrial prospects in the food and beverage
industries.
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Objective: In our investigation, we find out the optimum process parameters suitable for better
pectinase generation by Bacillus subtilis MF447840.1 using submerged fermentation.
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Method: 2% (OD600 nm = 0.2) of pure Bacillus subtilis MF447840.1 bacterial culture was inoculated
in sterile product production media. The production media components used for this study
were 1 g/l of pectin, 2 g/l of (NH4)2SO4, 1 g/l of NaCl, 0.25 g/l of K2HPO4, 0.25 g/l of KH2PO4 and
1 g/l of MgSO4 for pectinase generation. We reviewed all recent patents on pectinase production
and utilization. The various process parameters were observed by changing one variable time
method.
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Results: The optimum fermentation condition of different parameters was noticed to be 5% inoculums,
25% volume ratio, temperature (37°C), pH (7.4) and agitation rate (120 rpm) following 4
days incubation.
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Conclusion: Maximum pectinase generation was noticed as 345 ± 12.35 U following 4 days incubation.
Multi-response mathematical model for optimization of process parameters in CMT welding of dissimilar thickness AA6061-T6 and AA6082-T6 alloys using RSM-GRA coupled with PCA
