Microbial production of Naringinase Enzyme and its application in fruit juice Processing

Abstract

Bitterness in citrus juice is one of the common quality problems in the newlinefruit-based beverage industry which reduces its acceptability among the newlinemasses. Naringin is the dominant flavonoid acting as the bitter component in newlinecitrus fruit juice which can be counteracted by the utilization of the enzyme newlinecalled Naringinase. Naringinase is ubiquitous in nature and those from newlinemicrobes have occupied a prominent position as industrial biocatalysts. Both newlinefungal and bacterial naringinase enzymes have been exploited by various newlineresearchers. newlineThe present study is focused on the isolation of novel naringinaseproducing newlinebacterium which is followed by the production and purification of newlinethe naringinase enzyme. Out of seven novel bacterial strains isolated from newlinemandarin orange, Bacillus megaterium AULS 1 showed the highest enzyme newlineproduction potential and was henceforth chosen for further study. The strain newlinewas identified and confirmed by 16S rRNA sequencing. The sequence data newlinehas been deposited in the GenBank Database with the accession number newlineMW145001. newlineThe production of the naringinase enzyme was optimized using OFAT newlinestrategy (One Factor At a Time) experiments. The effect of various factors newlinelike incubation time, hydrogen ion concentration (pH), temperature, initial newlineconcentration of carbon source (naringin), and inducer (Naringenin) was newlinestudied along with the effect of metal ions on the production of the newlinenaringinase enzyme. Maximum naringinase production of 334.86 U/ml was newlineobtained under optimized conditions of incubation time 30th Hour, pH 6.0, newlinetemperature 30°C, carbon source concentration 50 mg/L, inducer newlineconcentration 0.06 mg/L, and metal ions 5 mM Mg2+. newline