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Table 2 Effect of moisture content on pectinase and pectin lyase production by B. subtilis SAV-21

From: Production of pectinolytic enzymes pectinase and pectin lyase by Bacillus subtilis SAV-21 in solid state fermentation

Moisture content (%)

Pectinase activity (U/gds)

Pectin lyase activity (U/gds)

30

763.54 ± 55.86

2.76 ± 0.21

40

783.30 ± 61.22

3.53 ± 0.29

50

818.39 ± 66.83

4.32 ± 0.31

60

929.92 ± 50.31

6.12 ± 0.51

70

820.11 ± 73.38

4.78 ± 0.44

80

785.83 ± 31.11

4.05 ± 0.22

90

748.59 ± 22.49

2.54 ± 0.19

100

672.62 ± 28.23

1.76 ± 0.11

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Annals of Microbiology

ISSN: 1869-2044

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