The pectic enzymes of six strains of pigmented, pectolytic clostridia isolated from potatoes were examined and compared with those strains of and using cup-plate assays. The organisms could be divided into two groups. Group 1 consisted of the potato isolates and the strain of these formed pectic lyase enzymes and pectinesterase but no pectic hydrolase. Group 2 consisted of eight strains of (and one culture labelled ); these formed pectic lyase and pectic hydrolase but no detectable pectinesterase. Viscometric studies and analyses of degradation products of pectate formed by enzymes of four representative strains from group 1 and two strains from group 2 showed that all these clostridia formed endopectate lyase enzymes; studies of one enzyme preparation showed that the pH optimum was about 9.5. In addition, the group 2 organisms formed endopolygalacturonase and probably also exopolygalacturonase.


Article metrics loading...

Loading full text...

Full text loading...


Most cited this month Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error