Isolation And Characterization Of Pectinase Producing Bacteria From Avocado Peel Wastes For Application In Juice Clarification

2021 ◽  
Author(s):  
Setegn Haile ◽  
Chandran Masi ◽  
Mesfin Tafesse
Keyword(s):  
Enzyme Activity ◽  
Serratia Marcescens ◽  
Fruit Juice ◽  
Screening Method ◽  
Fruit Juices ◽  
Bacterial Strains ◽  
Juice Clarification ◽  
Juice Extraction ◽  
Percentage Yield ◽  
Pectinase Enzyme

Abstract Background: Pectinase is an enzyme of bacterial origin that has been used to degrade pectin polysaccharide materials in various industries. This study aims to isolate and screen pectinase-producing bacteria from avocado peel wastes and to study the produced pectinase enzyme’s application in fruit juice extraction and clarification. Results: First, four different bacterial strains were isolated from avocado peel waste samples through the primary screening method. These isolates were further screened for pectinase production capability by employing the secondary screening method. Two bacterial isolates (W3 and R5) which had higher pectinase activities were then identified to be Lysinibacillus macrolides (W3) and Serratia marcescens (R5) respectively. The analysis of pectinase synthesis and application in fruit juice clarification was performed using one of the bacterial strains, Serratia marcescens (R5). As a result, the maximum crude pectinase enzyme activity from Serratia marcescens (R5) was found in 72 hours of incubation time, at the optimum temperature of 35oC, pH 8, using 1% pectin substrate as carbon sources. This bacterial strain's pectinase enzyme was partially isolated using ammonium sulfate and dialysis. In comparison to crude pectinase (33.68 U/mg), the partially distilled pectinase had a high basic enzyme activity after dialysis (47.32 U/mg). Finally, the percentage yield and clarity of apple, lemon, and mango fruit juices were investigated using both crude and partially filtered pectinase. As a result, for lemon fruit juice processing, the partially filtered pectinase enzyme had the highest percentage yield and clarity of 86.67% and 96.67% percent, respectively.Conclusions: According to this article, the pectinase enzyme isolated from Serratia marcescens has the potential to clarify fruit juices. Further research should focus on a comprehensive evaluation of this enzyme to ensure and improve the efficiency of the bacteria and pectinase enzyme it produces for possible use in the fruit industry and other applications.

Purification and Characterization of Mannanase from Aspergillus awamori for Fruit Juice Clarification

2020 ◽  
Vol 27 ◽  
Author(s):  
Ikram ul Haq ◽  
Sheeba Shakoor ◽  
Ali Nawaz ◽  
Yesra Arshad ◽  
Hamid Mukhtar
Keyword(s):  
Enzyme Activity ◽  
Fruit Juice ◽  
Specific Activity ◽  
Sugar Content ◽  
Residual Activity ◽  
Aspergillus Awamori ◽  
Thermodynamic Studies ◽  
Juice Clarification ◽  
Fruit Juice Clarification

Background: Fruit juice clarification is a challenging aspect of beverage industry which needs to be addressed for economical and hygienic production of fruit juices. Objective: Current study is focused on the complete purification, characterization and thermodynamic analysis of an efficient mannanase enzyme to analyze its applicability in biological clarification fruit juice. Methods: Mannanase production using Aspergillus awamori IIB037 in a 25 L stirred fermenter at pre optimized reaction conditions was carried out. Enzyme purification was carried out via series of steps. Characterization of enzyme along with kinetics and thermodynamic studies was conducted. Purified and characterized enzyme was assessed for its applicability in fruit juice clarification through clarification experiments on fresh apple juice. Results: Purification fold of 3.98 was obtained along with 86.80% purification yield of mannanase with specific activity of 158.16 U/mg. The molecular size of purified enzyme was determined as 66 kDa. The enzyme depicted 56% residual activity at 60°C after 8 hrs. Thermodynamic studies of an enzyme revealed enthalpy of activation (ΔH) and activation energy (Ea) as 30.53KJ/mol, 27.76KJ/mol, respectively. The enzyme activity increased in the presence of ß-mercaptoethanol surprisingly. On the other hand, methyl alcohol, ethanol, Hg2+ and Cu2+ inhibited enzyme activity. The enzyme showed Km and Vmax values of 11.07 mM and 19.08 µM min-1 for Locust Bean Gum (LBG) under optimal conditions. Juice treated with mannanase showed decrease in absorbance and increase in reducing sugar content. Conclusion: The current study demonstrated that mannanase from Aspergillus awamori in its purified form has significant characteristics to be employed industrially for juice clarification.

scholarly journals Microfiltration with periodic gas backwashing as an alternative technique for increasing permeate flux

2018 ◽  
Vol 72 (2) ◽  
pp. 59-68
Author(s):  
Tijana Urosevic ◽  
Dragan Povrenovic ◽  
Predrag Vukosavljevic ◽  
Ivan Urosevic
Keyword(s):  
Steady State ◽  
Flow Rate ◽  
Driving Force ◽  
Fruit Juice ◽  
Cross Flow ◽  
Fruit Juices ◽  
Transmembrane Pressure ◽  
Permeate Flux ◽  
Cross Flow Filtration ◽  
Flow Filtration

In this paper, the influence of operating parameters (transmembrane pressure, temperature, the flow rate of retentate) on the cross - flow microfiltration of synthetic fruit juice and periodic backwashing with air was examined. In the experiments, the Kerasep W5 ceramic membrane with a separation limit of 0.2 ?m was used. The results of experiments in which different transmembrane pressures were used showed that stationary fluxes, at stationary conditions, after 60 minutes, have similar values. So, it can be concluded that the value of the driving force is irrelevant at steady state conditions. However, until the steady state conditions are established, a positive effect of the increase in the driving force is opposed to the negative effect of the increased polarization resistance, as a result of the driving force increase. Thus, the optimal transmembrane pressure was determined amounting to 2 bars. The optimum temperature of the process of clearing the fruit juices by microfiltration is reported as 55?C. Higher temperatures are not used due to a degrading effect on the chemical composition of the juice and a long microfiltration process. With an increase in the temperature of retentate from 22?C to 55?C, the permeate flux increased up to 60%. Increasing the flow rate of retentate reduces the thickness of the formed layer on the surface of the membrane. Due to limitations of the experimental setup and the large surface area of the membrane, the specific velocity of the retentate was low, so that the effects of cross-flow filtration were absent. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but in the present case it was in overall insufficient, so we have applied periodic air backwashing for improving fruit juice flux during membrane clarification. With this technique, the deposited layer on the membrane is lifted and the permeate flux is maintained at high levels preventing establishment of the steady state in the low flux zone. The time spent for the periodic backwashing was low as compared to the benefits of the increase in the collected permeate quantity. In all experiments with periodic backwashing with air, the collected permeate quantity is higher for up to 72.5 % as compared to experiments without backwashing. By increasing the backwashing duration, the flux increase is up to 5 %, which can be significant for microfiltration at industrial scale. Therefore, this technique is certainly recommended for microfiltration in the production of fruit juices.

scholarly journals Screening commercial teat disinfectants against bacteria isolated from bovine milk using disk diffusion

2019 ◽  
Vol 12 (5) ◽  
pp. 629-637 ◽  
Author(s):  
Sarah Rose Fitzpatrick ◽  
Mary Garvey ◽  
Kieran Jordan ◽  
Jim Flynn ◽  
Bernadette O'Brien ◽  
...  
Keyword(s):  
Bacterial Species ◽  
Screening Method ◽  
Bovine Milk ◽  
Disk Diffusion ◽  
Diffusion Method ◽  
Bacterial Strains ◽  
Disk Diffusion Method ◽  
Associated Bacteria ◽  
Bacterial Inhibition ◽  
Milk Samples

Background and Aim: Teat disinfection is an important tool in reducing the incidence of bovine mastitis. Identifying the potential mastitis-causing bacterial species in milk can be the first step in choosing the correct teat disinfectant product. The objective of this study was to screen commercial teat disinfectants for inhibition against mastitis-associated bacteria isolated from various types of milk samples. Materials and Methods: Twelve commercially available teat disinfectant products were tested, against 12 mastitis-associated bacteria strains isolated from bulk tank milk samples and bacterial strains isolated from clinical (n=2) and subclinical (n=3) quarter foremilk samples using the disk diffusion method. Results: There was a significant variation (7-30 mm) in bacterial inhibition between teat disinfection products, with products containing a lactic acid combination (with chlorhexidine or salicylic acid) resulting in the greatest levels of bacterial inhibition against all tested bacteria (p<0.05). Conclusion: In this study, combined ingredients in teat disinfection products had greater levels of bacterial inhibition than when the ingredients were used individually. The disk diffusion assay is a suitable screening method to effectively differentiate the bacterial inhibition of different teat disinfectant products.

scholarly journals Probing of Microbial Biofilm Communities for Coadhesion Partners

2014 ◽  
Vol 80 (21) ◽  
pp. 6583-6590 ◽  
Author(s):  
Stefan Ruhl ◽  
Andreas Eidt ◽  
Holger Melzl ◽  
Udo Reischl ◽  
John O. Cisar
Keyword(s):  
Dental Plaque ◽  
Solid Phase ◽  
Screening Method ◽  
Bacterial Strains ◽  
Mixed Species ◽  
Simple Method ◽  
Content Type ◽  
Glycan Receptors ◽  
Fimbrial Adhesin

ABSTRACTInvestigations of interbacterial adhesion in dental plaque development are currently limited by the lack of a convenient assay to screen the multitude of species present in oral biofilms. To overcome this limitation, we developed a solid-phase fluorescence-based screening method to detect and identify coadhesive partner organisms in mixed-species biofilms. The applicability of this method was demonstrated using coaggregating strains of type 2 fimbrial adhesin-bearing actinomyces and receptor polysaccharide (RPS)-bearing streptococci. Specific adhesin/receptor-mediated coadhesion was detected by overlaying bacterial strains immobilized to a nitrocellulose membrane with a suspended, fluorescein-labeled bacterial partner strain. Coadhesion was comparable regardless of which cell type was labeled and which was immobilized. Formaldehyde treatment of bacteria, either in suspension or immobilized on nitrocellulose, abolished actinomyces type 2 fimbrial adhesin but not streptococcal RPS function, thereby providing a simple method for assigning complementary adhesins and glycan receptors to members of a coadhering pair. The method's broader applicability was shown by overlaying colony lifts of dental plaque biofilm cultures with fluorescein-labeled strains of type 2 fimbriatedActinomyces naeslundiior RPS-bearingStreptococcus oralis. Prominent coadhesion partners included not only streptococci and actinomyces, as expected, but also other bacteria not identified in previous coaggregation studies, such as adhesin- or receptor-bearing strains ofNeisseria pharyngitis,Rothia dentocariosa, andKingella oralis. The ability to comprehensively screen complex microbial communities for coadhesion partners of specific microorganisms opens a new approach in studies of dental plaque and other mixed-species biofilms.

Sugar-Tasting Ability and Fruit Selection in Tropical Fruit-Eating Birds

The Auk ◽  
1987 ◽  
Vol 104 (2) ◽  
pp. 173-179 ◽  
Author(s):  
Douglas J. Levey
Keyword(s):  
Plant Species ◽  
Fruit Juice ◽  
Fruit Juices ◽  
Sugar Concentration ◽  
Apparent Difference ◽  
Tropical Fruit ◽  
Handling Technique

Abstract The sugar-tasting abilities of four species of tanagers and two species of manakins were tested. Three tanager species were able to detect differences in diets containing 8%, 10%, and 12% sugar. In pairwise choice trials, they preferred the diet highest in sugar. Neither species of manakin discriminated among the three diets. This apparent difference in tasting abilities of tanagers and manakins may be a result of their fruit-handling techniques. Tanagers crush fruits in their bills, thereby releasing juices onto their tongues. Manakins swallow fruits whole; their tongues rarely encounter fruit juice. Hence, manakins' fruit-handling technique is poorly suited for sensing the taste cues in fruit juices. Variation in fruit sugar concentration is common within and among plant species and is great enough to be detected by birds. Birds probably have selected for sweeter fruits.

scholarly journals Determination of Preservatives in Fruit Juice Products Available in Bangladesh by a Validated RP HPLC Method

2019 ◽  
Vol 18 (2) ◽  
pp. 195-208
Author(s):  
Md Samiul Islam ◽  
Nisat Zahan ◽  
Md Shahadat Hossain ◽  
Abu Shara Shamsur Rouf
Keyword(s):  
Benzoic Acid ◽  
Fruit Juice ◽  
Sorbic Acid ◽  
Hplc Method ◽  
Fruit Juices ◽  
Expert Committee ◽  
Methyl Paraben ◽  
Propyl Paraben ◽  
Rp Hplc ◽  
Acid Methyl

The aim of this study was to investigate whether fruit juices available in markets of Bangladesh contain any preservative. A specific RP-HPLC method was developed, validated and applied to identify and quantify preservatives including benzoic acid, sorbic acid, methyl paraben and propyl paraben simultaneously in 50 different products. These additives were separated by C18 column in mobile phase composed of methanol and acetate buffer (pH 4.4) in the ratio of 50:50 with a flow rate of 0.7 mL/min, and detected at 254 nm. Linearities for benzoic acid, sorbic acid, methyl paraben and propyl paraben were determined in the range of 20-170 ppm (r2 0.997), 12-42 ppm (r2 0.994), 10-60 ppm (r2 0.993) and 10-60 ppm (r2 0.992) respectively. Limit of detection (LOD) and limit of quantification (LOQ) were 5.46 ppm and 16.5 ppm for benzoic acid while for sorbic acid they were 1.08 ppm and 3.30 ppm, respectively. Benzoic acid was detected in a range of 96.1 to 441 ppm in 9 fruit juices while in 7 fruit juices sorbic acid was found in a range of 105 - 444 ppm. The values were within the maximum allowable ranges for fruit juice (1000 ppm for both benzoic acid and sorbic acid) as suggested by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). None of the juice product was found to contain methyl paraben or propyl paraben Dhaka Univ. J. Pharm. Sci. 18(2): 195-208, 2019 (December)

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