Application of Xylanase Enzyme Produced by Bacillus substilis in Clarification of Fruit and Vegetable Juices

The enzyme xylanase belongs to group of enzymes that can degrade complex xylan present on the lignocelluloses biomass in to xylan and xylose molecules.The present study focused on application of xylanase obtained from bacterium Bacillus substlis from dense forest soil of Western Ghats on fruit and vegetable juice clarification.The use of purified Bacillus subtilis xylanase (soluble form) for treatment of fruit pulps of tomato, pineapple and apple improved the physico-chemical characteristics of the resulting juices.Confirmation of application was performed by UV-Spectrophotometry using DNS method.Tomato juice has the highest clarified activity and degrades in maximum amount after 4 hrs of incubation compared to pineapple and apple juice.Activity was tested every 1 hour interval and gradually increased when the amount of degradation occurred.