The production and properties of a crude pectin lyase from Lachnospira multiparas

The production of pectin lyase (PL) was dependent on medium pH with two peaks of production, at pH 61 and 7‐2, that at pH 61 showing considerably higher activity. Crude PL activity was stable for at least 3 h at both 30 and 40d̀C. At 50d̀C there was a 20%, reduction in activity after 1 h; at 60d̀C there was a 40% reduction after 30 min yet > 50% activity was retained for a further 2 h. The crude enzyme exhibited macerating ability against carrot tissue commensurate with that of a currently available commercial pectinase enzyme.