Naringinase: From Production to Debittering Function

This book focuses on the production and characterization of the enzyme naringinase and its debittering potential. Bacterial isolates obtained from soil beneath the hibiscus plant in Goraguntepalya, Bengaluru, were screened for naringinase production using naringin as the substrate. Microbiological and biochemical techniques were employed for the isolation and identification of the enzyme-producing bacteria. Culture conditions such as pH, temperature, and inoculum size were optimized to enhance enzyme production. The enzyme was purified and analyzed for its biochemical properties, including stability and substrate specificity. The results indicated that Bacillus species produced significant levels of naringinase under optimized conditions. The purified enzyme demonstrated good stability and efficiency in removing bitterness. This study highlights the potential application of naringinase in the debittering of fruits and vegetables in food processing.