Biotechnological Potential of Agro Residues for Economical Production of Thermoalkali-Stable Pectinase by Bacillus pumilus dcsr1 by Solid-State Fermentation and Its Efficacy in the Treatment of Ramie Fibres

Table 1

Alkaline pectinase production on various agro-residues alone and their combinations.

S. no.	Solid substrates used	Enzyme production (Ug^−1 DBB)
(1)	Wheat straw	23.17 ± 2.23
(2)	Rice husk	45.09 ± 5.60
(3)	Wheat bran	160.97 ± 3.11
(4)	Sesame oil seed cake	210.22 ± 8.08
(5)	Mustard oil seed cake	204.99 ± 4.22
(6)	Cotton oil seed cake	37.09 ± 7.07
(7)	Sugarcane bagasse	27.65 ± 1.02
(8)	Pomegranate peel	72.03 ± 9.58
(9)	Pineapple pulp	140.16 ± 5.23
(10)	Sun hemp fibre	73.18 ± 6.48
(11)	Sun hemp stalk	34.75 ± 1.55
(12)	Sunflower seed	89.24 ± 5.88
(13)	Sunflower stalk	110.34 ± 0.93
(14)	Sunflower leaf	32.51 ± 0.23
(15)	Citrus peel	162.22 ± 4.28
(16)	Citrus peel powder	41.25 ± 0.92
(17)	Citrus fruit pulp	60.66 ± 2.22
(18)	Spent tea leaves	69.99 ± 0.51
(19)	Ramie fibres	116.18 ± 6.14
(20)	Wheat bran + sesame oil seed cake (1 : 1)	217.18 ± 7.18
(21)	Wheat bran + sesame oil seed cake + Citrus pectin (1 : 1 : 0.01)	232.12 ± 12.12
(22)	Wheat bran + citrus peel (1 : 1)	140.23 ± 7.23
(23)	Wheat bran + citrus peel + Sesame oil seed cake (1 : 1 : 1)	59.52 ± 0.95
(24)	Wheat bran + mustard oil seed cake (1 : 1)	195.55 ± 1.55