Table 2.

Representative fermentation conditions and reported volumetric activities for bacterial and fungal pectinase producers.

Microorganism	Substrate	Fermentation					Pectinase Activity	Ref.
		Type	Time	T °C	pH	Agitation
B. amyloliquefaciens TKU050	Wheat bran	SSF	4 days	37	6.0	100 rpm	0.76 U/mL	[48]
B. amyloliquefaciens SL9	Pectin	SmF	24 h	37	7.0	150 rpm	9.8 U/mL	[23]
B. subtilis NRRL B-4219	Hazelnut shell hydrolyzate	SmF	72 h	30	7.0	130 rpm	5.60 U/mL	[52]
B. pumilus NRRL B-212	Pectin	SmF	64 h	30	8.0	150 rpm	16.17 U/mL	[49]
	Sugar beet pulp	SSF	48 h	30	8.0	150 rpm	147.75 U/mL
B. mojavensis I4	Carrot peels	SSF	32 h	37.5	8.0	150 rpm	64.8 U/mL	[53]
B. tequilensis CAS-MEI-2-33	Pectin	SmF	40 h	40	10.0	180 rpm	1370 U/mL	[54]
B. tropicus MCCC1A01406	Pectin	SmF	72 h	37	9.0	-	43 U/mL	[55]
B. amyloliquefaciens ADI2	Banana peel	SSF	48 h	28	8.38	94 rpm	2043.86 U/mL	[46]
B. subtilis strain Btk 27	Apple pectin	SmF	48 h	37	6.5	120 rpm	66.3 U/mL	[43]
B. subtilis MF447840.1	Pectin	SmF	4 days	37	7.4	120 rpm	345 ± 12.3 (U/mL)	[56]
B. subtilis PSE-8	Cassava peel	SSF	3 days	45	9	100 rpm	117.5 (U/mL)	[57]
B. cereus	Pectin	SmF	24 h	35	10.5	150 rpm	3.37 (U/mL)	[58]
B. licheniformis	Orange peel	SSF	120 h	37	9.5	-	219 (U/mL)	[59]
B. subtilis ZGL14	Pectin	SmF	72 h	40	8.0	200 rpm	734.11 (U/mL)	[60]
Bacillus sp. Y1	Wheat bran	SmF	72 h	37	8.2	100 rpm	40 (U/mL)	[61]
B. safensis M35	Citrus peel & Wheat bran	SSF	72 h	37	5.8	160 rpm	411.58 (U/mL)	[62]
B. altitudinis J208	Citrus peel & Wheat bran	SSF	72 h	37	6.2	160 rpm	728.74 (U/mL)	[62]
Aspergillus niger	Apple pomace	SSF	96 h	25	4.0	-	6.75 U/mL	[63]
Aspergillus aculeatus NEJC	Mango peel	SSF	8 days	40	5.5	-	1360 U/mL	[64]
Aspergillus niger AUMC16245	Pectin	SmF	7 days	40	7.0	200 rpm	3787.04 U/mL	[65]
Aspergillus brasiliensis AUMC16244	Pectin	SmF	5 days	45	7.0	200 rpm	3878.35 U/mL	[65]
Aspergillus niveus AUMC1624	Pectin	SmF	7 days	45	7.0	200 rpm	3572.95 U/mL	[65]
Aspergillus foetidus	Mango peel	SSF	96 h	30	5.5	-	228 U/mL	[66]
Aspergillus spp. Gm	0.5% Pectin	SmF	48 h	30	5.8	150 rpm	112 U/mL	[44]
Saccharomyces cerevisiae	Corn and orange peels	SSF	6 days	30	4.0	-	29.57 U/mL	[67]
Streptomyces halstedii	Citrus pectin	SmF	24 h	28	8.0	200 rpm	1.052 U/mL	[68]

B.: Bacillus, Enzyme activity (U/mL): Volumetric activity, units per milliliter of fermentation broth.