Polygalacturonase: Production of pectin depolymerising enzyme from Bacillus licheniformis KIBGE IB-21

► New strain of Bacillus licheniformis KIBGE IB-21was isolated. ► 16S rDNA technique was used for bacterial identification. ► Fermentation conditions for maximum polygalacturonase production were optimized. ► New medium was developed for industrial production of polygalacturonase. ► The isolated bacterial strain produced maximum polygalacturonase at 37°C after 48h. Polygalacturonase is an enzyme that hydrolyzes external and internal α (1–4) glycosidic bonds of pectin to decrease the viscosity of fruits juices and vegetable purees. Several bacterial strains were isolated from soil and rotten vegetables and screened for polygalacturonase production. The strain which produced maximum polygalacturonase was identified Bacillus licheniformis on the basis of taxonomic studies and 16S rDNA analysis. The isolated bacterial strain produced maximum polygalacturonase at 37°C after 48h of fermentation. Among various carbon sources apple pectin (1.0%) showed maximum enzyme production. Different agro industrial wastes were also used as substrate in batch fermentation and it was found that wheat bran is capable of producing high yield of enzyme. Maximum polygalacturonase production was obtained by using yeast extract (0.3%) as a nitrogen source. It was observed that B. licheniformis KIBGE IB-21 is capable of producing 1015U/mg of polygalacturonase at neutral pH.