ISOLATION AND CHARACTERIZATION OF A THERMOSTABLE PECTINASE BY ANOXYBACILLUS GONENSIS STRAIN 357

Microbial pectinases are amongst the most available enzymes on the polysaccharide degrader market. Industrial pretreatment of pectin at about 60 degrees C and slightly alkaline pH determines the special interest toward thermo-alkaline enzymes. A total of 30 bacterial strains were isolated from a terrestrial hot spring, village Varvara, Bulgaria, and tested for pectinase activity. Among the selected five strains Anoxybacillus gonensis strain 357 showed highest extracellular activity. After optimization of the medium and physicochemical parameters for cultivation the isolate was found to produce maximum pectinase (230 U/ml) after 48 h of incubation at 55 degrees C and pH 7.5. Purified enzyme demonstrated highest activity at pH 8.5 and temperature of 60 degrees C. It preserved 100% of its activity after one hour pretreatment at the same temperature. The enzyme showed high stability towards some metal ions and detergents.