Abdelrahman Khattab, Microbial Biotechnologist at Botany and Microbiology Department, Faculty of Science, Al-Azhar University. His research interests related to producing bio-products from various wastes microbially for supporting the green life.
Pectin considers one of the most plentiful natural components having many applications. It is widely distributed in the middle lamella and cell walls of the terrestrial plant in various concentrations. Pectin is a heteropolysaccharide that involved galacturonic acid and methanol as the main components. Pectin is degraded by the pectinase enzyme, producing several compounds that have industrial applications. This Enzyme is produced by several organisms such as plants, protozoa, nematodes, insects, and microorganisms. However, the microbial source is the most common in commercial production due to its massive applications in various industries. Consequently, this chapter will show the importance of microorganisms to degrade pectin, the different types of microorganisms that can degrade pectin, and their applications.
Part of the book: Pectins