Halophilic Pectinase-Producing Bacteria from Arthrocnemum macrostachyum Rhizosphere: Potential for Fruit–Vegetable Juice Processing
Abstract
:1. Introduction
2. Methods
2.1. Reagents and Chemicals
2.2. Isolation of Bacteria from Rhizospheric Soil
2.3. Screening for Pectinase Activity
2.4. Molecular Identification Through 16S rDNA Sequencing
2.5. Phylogenetic Analysis
2.6. Investigating Salt Tolerance
2.7. Growth and Pectinase Production Kinetics
2.8. Juice Preparation
2.9. Characterization of Detox Juice Formulation
2.9.1. Juice Yield
2.9.2. Total Soluble Solids (°Bx)
2.9.3. Estimation of Total Phenolic Content
2.9.4. Estimation of Free Radical Scavenging Activity
2.10. Statistical Analysis
3. Results
3.1. Isolation and Screening of Halophilic Bacterial Strains for Pectinase Production
3.2. Identification of Promising Strains
3.3. Growth and Pectinase Production Kinetics in Presence of Salt
3.4. Effect of Salt Concentration on Pectinase Activity Caused by Strains ASA21 and ASA29
3.5. Clarification of Beetroot, Carrot and Apple Mix Juice
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Isolate | Pectinase Production (IU mL−1) in Mineral Salt Medium Containing NaCl (%) | |||||
---|---|---|---|---|---|---|
0 | 1.0 | 1.5 | 2.0 | 2.5 | 3.0 | |
ASA3 | 3.7 (±0.21) | 4.1 (±0.18) | 1.8 (±0.11) | 0.6 (±0.47) | 0 (±0) | 0 (±0) |
ASA8 | 7.8 (±0.42) | 6.5 (±0.09) | 7.1 (±0.68) | 2.8 (±0.54) | 1.2 (±0.21) | 0 (±0) |
ASA9 | 1.2 (±0.27) | 0.7 (±0.06) | 0.5 (±0.01) | 0 (±0) | 0 (±0) | 0 (±0) |
ASA14 | 6.1 (±0.31) | 5.8 (±0.47) | 2.1 (±0.08) | 0.6 (±0.11) | 0 (±0) | 0 (±0) |
ASA19 | 2.1 (±0.17) | 4.1 (±0.19) | 3.9 (±0.26) | 1.2 (±0.19) | 0.9 (±0.10) | 0.5 (±0.03) |
ASA20 | 5.3 (±0.22) | 3.1 (±0.25) | 2.5 (±0.38) | 0.6 (±0.17) | 0 (±0) | 0 (±0) |
ASA21 | 11.8 (±0.86) | 12.1 (±1.01) | 12.6 (±0.87) | 11.9 (±0.90) | 13.3 (±0.71) | 8.2 (±0.76) |
ASA22 | 9.1 (±0.98) | 8.5 (±0.77) | 8.2 (±1.1) | 9.2 (±0.76) | 6.3 (±0.78) | 2.4 (±0.55) |
ASA24 | 6.1 (±0.91) | 5.1 (±0.28) | 3.2 (±0.41) | 3.1 (±0.78) | 2.7 (±0.01) | 1.1 (±0.12) |
ASA26 | 1.1 (±0.12) | 1.8 (±0.17) | 2.1 (±0.29) | 2.4 (±0.34) | 0.6 (±0.47) | 0 (±0) |
ASA29 | 13.2 (±0.08) | 13.9 (±0.92) | 13.9 (±0.71) | 13.5 (±0.77) | 14.1 (±0.85) | 10.2 (±0.11) |
ASA31 | 4.5 (±0.59) | 4.1 (±0.72) | 4.1 (±0.46) | 3.5 (±0.13) | 3.1 (±0.31) | 1.7 (±0.19) |
Strain | μ in Mineral Salt Medium (h−1) | Qp (IU L−1 h−1) in the Mineral Salt Medium | ||
---|---|---|---|---|
Without NaCl | With 2.5% NaCl | Without NaCl | With 2.5% NaCl | |
ASA21 | 0.069 (±0.001) | 0.081 (±0.001) | 560 (±35) | 640 (±51) |
ASA29 | 0.83 (±0.002) | 0.088 (±0.001) | 625 (±45) | 925.9 (±32) |
Pectinase Units | Time Duration (min) | Juice Yield (%) | Total Soluble Solids (°Bx) | TPC (mgGAE/100mL) | ABTS (IC50) | DPPH (IC50) |
---|---|---|---|---|---|---|
10 | 120 | 43.8 (±1.5) | 12 (±1.01) | 31.6 (±2.7) | 40 (±3.1) | 50 (±2.8) |
10 | 180 | 81.4 (±7.1) | 18 (±1.0) | 42.3 (±2.7) | 60 (±3.1) | 55 (±4.1) |
20 | 120 | 82.3 (±7.3) | 20 (±1.9) | 43.9 (±1.9) | 70 (±3.5) | 60 (±2.8) |
20 | 180 | 81.1 (±6.0) | 19 (±1.7) | 44.8 (±3.7) | 80 (±5.0) | 60 (±3.5) |
0 | 120 | 42.5 (±2.7) | 8 (±0.9) | 21.3 (±1.1) | 35 (±1.8) | 38 (±1.4) |
0 | 180 | 43.8 (±3.5) | 9 (±0.8) | 22.7 (±1.8) | 37 (±2.6) | 38 (±1.9) |
Pectinase Units | Time Duration (min) | Juice Yield (%) | Total Soluble Solids (°Bx) | TPC (mgGAE/100mL) | ABTS (IC50) | DPPH (IC50) |
---|---|---|---|---|---|---|
10 | 120 | 65.7 (±4.8) | 15 (±0.6) | 45.7 (±2.2) | 70 (±4.8) | 70 (±3.4) |
10 | 180 | 81.3 (±7.2) | 24 (±3.5) | 52.9 (±5.8) | 80 (±7.4) | 75 (±4.9) |
20 | 120 | 96.4 (±6.1) | 26 (±1.9) | 54.2 (±5.6) | 100 (±0.5) | 100 (±0) |
20 | 180 | 97.8 (±3.1) | 27 (±0.8) | 52.9 (±7.1) | 100 (±0) | 90 (±0.2) |
0 | 120 | 42.5 (±2.7) | 8 (±0.9) | 21.3 (±1.1) | 35 (±1.8) | 38 (±1.4) |
0 | 180 | 43.8 (±3.5) | 9 (±0.8) | 22.7 (±1.8) | 37 (±2.6) | 38 (±1.9) |
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Alswat, A.S.; Alharthy, O.M.; Alzahrani, S.S.; Alhelaify, S.S. Halophilic Pectinase-Producing Bacteria from Arthrocnemum macrostachyum Rhizosphere: Potential for Fruit–Vegetable Juice Processing. Microorganisms 2024, 12, 2162. https://doi.org/10.3390/microorganisms12112162
Alswat AS, Alharthy OM, Alzahrani SS, Alhelaify SS. Halophilic Pectinase-Producing Bacteria from Arthrocnemum macrostachyum Rhizosphere: Potential for Fruit–Vegetable Juice Processing. Microorganisms. 2024; 12(11):2162. https://doi.org/10.3390/microorganisms12112162
Chicago/Turabian StyleAlswat, Amal S., Ohud Muslat Alharthy, Seham Saeed Alzahrani, and Seham Sater Alhelaify. 2024. "Halophilic Pectinase-Producing Bacteria from Arthrocnemum macrostachyum Rhizosphere: Potential for Fruit–Vegetable Juice Processing" Microorganisms 12, no. 11: 2162. https://doi.org/10.3390/microorganisms12112162