AUTHOR=Uzuner Sibel , Evrendilek Gulsun Akdemir , Kurhan Sebnem 

TITLE=Production of microalgae-derived exo-polygalacturonase for fruit juice clarification

JOURNAL=Frontiers in Food Science and Technology

VOLUME=Volume 2 - 2022

YEAR=2022

URL=https://www.frontiersin.org/journals/food-science-and-technology/articles/10.3389/frfst.2022.951609

DOI=10.3389/frfst.2022.951609

ISSN=2674-1121

ABSTRACT=Due to growing demand for the commercial enzymes with higher efficacy derived from the renewable and sustainable resources, algal biomass has gained more attention. Thus, production of exo-polygalacturonase  (PGase) from Bacillus subtilis under submerged fermentation (SmF) using algal feed stocks as a carbon source in fermentation medium and its potential use for the clarification of apple and carrot juices with the optimization of the enzyme load, pH, and time using Box-Behnken response surface methodology (RSM) were prompted. The maximum PGase activity of 510.61± 7.86 U/L was achieved at pH 5.0 after 48h at 40 oC using 0.5 % (w/v) pectin, 0.1% (w/v) yeast extract, 0.02% (w/v) MgSO47H2O, 0.02% (w/v) K2HPO4, 0.3% (w/v) glucose, and 0.583% (w/v) microalgae hydrolyzate as a the fermentation medium. PGase production without glucose was favoured by SmF with shake flask working volume of 100 mL (248.90± 4.58 U/L) as compared to bioreactor with working volume of 1 L (192.99±0.84) for 48h. Both carrot and apple juices were treated with the crude PGase (248.9 U/L) at different concentrations (0.1-0.5%), temperature (30-50oC), and time (30-120 min) and the maximal clarification conditions were obtained as 0.3% (w/v) enzyme concentration at 50 oC for 30 min exposure time. This study revealed that microalgae-derived PGase in crude form can be effectively used for clarification of the juices.