Table 2. Hydrolysis conditions used in assays for pectinase activities reported in the literature.

Microorganism (cultivation mode)*	Pectic substrate & concentration (% m/v)#	T (°C)	t (min)	pH	Activity (SSF: U/g; SLF: U/mL)	Reference
Thermomucor indicae-seudaticae (SSF)	1% pectin	60	10	5.5	108	[20]
Penicillium viridicatum (SSF)	0.8% pectin	50	10	5.5	71	[21]
Thermoascus aurantiacus (SSF)	0.8% pectin	55	10	5.0	43	[22]
Fusarium moniliforme (SSF)	0.5% pectin	40	30	4.5	43	[23]
Aspergillus niger (SSF)	0.45% pectin	45	30	4.5	25	[24]
Aspergillus awamori (SSF)	0.33% pectin	45	10	5.0	9	[25]
Streptomyces sp. (SLF)	1% pectin	60	-	3	162	[26]
Penicillium occitanis (SLF)	0.45% pectin	50	60	4.8	64	[27]
Aspergillus niger (SLF)	0.5% pectin	-	15	4.5	34	[28]
Aspergillus flavipes (SLF)	1% pectin	45	20	5	20	[29]
Aspergillus niger (SLF)	0.2% pectin	30	-	5.3	1.3	[30]
Trichoderma viridae (SlSF)	0.2% PGA	30	-	5	10	[31]
Aspergillus sojae (SSF)	0.2% PGA	26	-	6.6	30	[32]
Bacillus subtilis (SSF)	0.24% PGA	65	10	9.5	6592	[33]
Aspergillus niger (SSF)	-	40	-	3.5	135	[34]
Aspergillus sp. (SSF)	0.17% PGA	-	10	5.3	390	[35]
Penicillium grisereoserum (SLF)	0.75% PGA	40	20	4.8	3490	[36]

*SSF: solid-state fermentation; SLF: submerged fermentation; SlSF: slurry-state fermentation.

^#PGA: polygalacturonic acid.

-: not specified.