THE USE OF MICROORGANISMS OF CASSAVA RETTING FOR THE PRODUCTION OF PECTINOLYTIC ENZYMES

Abstract

Pectinolytic enzymes are used in the food industry for the extraction, clarification and filtration of fruit juice and wine. Depending on their mode of action, these enzymes are classified into two major groups, namely: esterases (methylesterase) and depolymerases (polygalacturonase and lyase). Among the methods for their preparation, fermentation is the most used, and its application depends upon knowledge of the strain’s requirements; many parameters are taken into consideration most of which relate to the strain used. Knowledge and control of these parameters are required for optimal production of these enzymes. Many microorganisms (Aspergillus niger; Kluyveromyces marxianus; Trichoderma viride BITRS-1001; Bacillus licheniformis; Saccharomyces pastorianus etc.) have already been studied and we suggested that there is a possibility of producing these enzymes using the microorganisms employed for the retting of cassava. This review provides a wealth of knowledge on the production of pectinolytic enzymes, using different substrates and microorganisms.