The ability of microorganisms to cause grape (Vitis vinifera) fruit deterioration by production of pectinolytic and proteolytic enzymes to degrade the plant cell was carried out in the Microbiology laboratory of the Department of Biological Sciences, Covenant University, Ota, Ogun State, Nigeria. A bunch of grape fruit was purchased from a local market in Ikeja, Lagos, South West, Nigeria. These samples were allowed to rot for five days in a clear packaging bag. The grape samples were disinfected and cultured on nutrient agar and potato dextrose agar for bacterial and fungal isolates respectively. The morphological and microscopic characteristics of the isolates in combination with a series of biochemical tests were used to identify them. The isolates were tested for their ability to produce pectinolytic and proteolytic enzymes. Aspergillus sp, Mucor sp, Rhizopus sp., Micrococcus sp., and Bacillus sp. were the organisms isolated from this study. The results of this investigation revealed appreciable pectinolytic, and proteolytic enzymes by Aspergillus niger and Bacillus sp. These organisms can be utilized as good sources of industrial enzymes. Keywords: Grape (Vitis vinifera) fruits; Pectinase, Protease, Fungal isolates and Bacterial isolate.

STUDIES ON PECTINOLYTIC AND PROTEOLYTIC ENZYMES FROM DETERIORATED GRAPES (Vitis vinifera)

The ability of microorganisms to cause grape (Vitis vinifera) fruit deterioration by production of pectinolytic and proteolytic enzymes to degrade the plant cell was carried out in the Microbiology laboratory of the Department of Biological Sciences, Covenant University, Ota, Ogun State, Nigeria. A bunch of grape fruit was purchased from a local market in Ikeja, Lagos, South West, Nigeria. These samples were allowed to rot for five days in a clear packaging bag. The grape samples were disinfected and cultured on nutrient agar and potato dextrose agar for bacterial and fungal isolates respectively. The morphological and microscopic characteristics of the isolates in combination with a series of biochemical tests were used to identify them. The isolates were tested for their ability to produce pectinolytic and proteolytic enzymes. Aspergillus sp, Mucor sp, Rhizopus sp., Micrococcus sp., and Bacillus sp. were the organisms isolated from this study. The results of this investigation revealed appreciable pectinolytic, and proteolytic enzymes by Aspergillus niger and Bacillus sp. These organisms can be utilized as good sources of industrial enzymes.

/pdf/studies-on-pectinolytic-and-proteolytic-enzymes-from-5gbqv8j4l4.pdf

Piriformospora indica, a member of basidiomycota is an axenically cultivable endophytic fungus which exerts plant growth promoting effects on its host plant. P. indica is known to produce α-amylase and protease. Since the organism exhibits beneficial role in plant growth promotion, achieving high biomass is immensely essential. Hence to enable the commercial production, screening of medium components is a necessary step. The present paper investigates the screening of medium components using Plackett–Burman experimental design wherein the parameters such as α-amylase, protease and biomass have been examined. The parameters α-amylase, protease and biomass was found to vary from 0.25 to 0.45 mg−1 ml−1 min−1, 0.1 to 0.15 mg−1 ml−1 h−1 and 0.8 to 22.6 g l−1, respectively, in 16 runs which demonstrates the strong influence of the medium components.

/pdf/statistical-evaluation-of-the-medium-components-for-the-1nq23n7x5t.pdf

Statistical evaluation of the medium components for the production of high biomass, α-amylase and protease enzymes by Piriformospora indica using Plackett–Burman experimental design

Screening of fifteen nutrients belonging to two categories,viz., carbon and nitrogen sources was carried out using Plackett-Burman design for the production of alkaline protease by Bacillus subtilis DKMNR under submerged conditions. This design involves screening of up to 'n-1' variables in just 'n' number of experiments. Effects, p &t-values were calculated by subjecting the experimental data to statistical analysis. Among selected fifteen nutrients maltose, sucrose, fructose, glucose, peptone, casein, urea and ammonium nitrate showed higher effects and lower p-values. Based on the results in nitrogen sources peptone and in carbon sources glucose were identified as most critical compounds for enhanced alkaline protease production by B. subtilis DKMNR.

Screening of nutritional components for alkaline protease production in submerged fermentation by Bacillus subtilis DKMNR using Plackett-Burman design

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Screening of nutritional components for alkaline protease production in submerged fermentation by Bacillus subtilis DKMNR using Plackett-Burman design