**5.2 Wine processing**

To clarify wine, the enzymes added before fermentation of white wine musts. Musts are made from pressed juice without any skin contact to rapid clarification. Thermovinification technology, during the grape mash heating for few hours releasing large amounts of pectin. So that, adding pectinases is necessary to the heated mash that leading to reduce the juice viscosity. Adding pectolytic enzymes enhances the color, which probably refers to the breakdown of the cell structure, which allows escaping more readily pigments (anthocyanins) [92].

The treated wines enzymatically showed more stability with lowering the filtration time comparing with the untreated wines [93]. The enzymatic treatment raises the levels of alcohol production in fermented grape must, observing an increase in 2-phenyl ethanol and iso-amyl alcohol and a decrease in concentrations of n-propanol [94]. Servili *et al*. [95] stated that adding pectinases in the wine-making process leads to raising the levels of methanol in wine due to the pectinesterase activity. The methanol concentrations should be regulated due to the toxicity of methanol, therefore in a commercial mixture of pectin esterase should be at lower concentrations [96].

Reddy and Reddy [97] reported that the combined effect of both fermentation by yeast cultures and pectinases treatment on Alcohol production. Consequently, the yield of juice increase when treated with 0.6% of enzyme concentration and conduct the fermentation at Ph 4.5 and 30°C for 12 h.

The most functions of pectinolytic proteins within the wine-making preparation are to bolster the extraction process, maximize juice surrender, encourage filtration and escalating the enhance and color [98]. Enzymatically treated wines appeared more soundness with decreased filtration time in comparison to control wines [99].


**Table 2.**

*The objective aim of using pectinase in the industrially produced juice with examples.*

#### *The Microbial Degradation for Pectin DOI: http://dx.doi.org/10.5772/intechopen.100247*

Treatment of macerated natural products with pectinolytic chemicals, sometimes recently the expansion of inoculum come about in progressed characteristics of wine [100]. Clarification of must earlier to the onset of alcoholic aging to moves forward the tactile properties of white wine [101]. Bosso [94] detailed the higher levels of liquor generation in matured grape must be pretreated with pectolytic proteins and watched increment in iso-amyl liquor and 2-phenyl ethanol, while a diminish in n-propanol concentrations, Reddy and Reddy [102].

#### **5.3 Textile industry**

To treat the natural fibers such as ramie fibers and linen, sometimes pectinases are used to remove the gum before starting the textile making [103]. The old-age practice of retting by textile fibers as hemp, flax, and jute are prepared with the pectinases of certain microorganisms [104]. The traditional methods are using caustic alkaline solution (3-6% aqueous sodium hydroxide) at high temperatures to fulfill the consistent dyeing and finishing. This process can degrade the cotton fiber, needs large amounts of water for rinsing after completing the process, and high energy, releasing a toxic waste product that can damage the environment. For that, use a combination of pectinases and xylanase ensure the low discharge of chemical waste in the environment, producing lower odor, and improving the safety of textile workers with the fabric quality.

To remove the non-cellulosic impurities as pectin, protein, and fats from fiber using pectinase through a novel process called bioscouring. This process is conservation the energy, eco-friendly, and significant results in fiber damage without effects on the cellulose backbone [105].

#### **5.4 Develop seed germination and protoplast formation**

Das and Baruah mentioned that *Trichoderma reesei* isolated from areca nut husk released high polygalacturonase. The areca nut germination was better when treated with cell-free preparation of polygalacturonase enzyme than with distilled water [106].

For protoplast formation of the plant cell, enzymatic and mechanical methods have been used. In the mechanical method, the protoplast formation involved separating plasmolyzed tissue with a sharp-edge knife, releasing the protoplast through de-plasmolysis. The mechanical method is limited with the low yield of the protoplast. Hence, the enzymatic method is mostly used for this purpose. A combination of both pectinases and cellulases has been used for the protoplasts formation from every plant tissue that has not lignin [107]. Pectin-oligosaccharides (POS) have different biological activates involving plant growth promotion and antimicrobial agents. POS is not digestible by humans, where fermented by microbial flora as *lactobacillus species* and *bifidobacteria sp.*, stimulating their growth. POS is released by chemical and enzymatic degradation of pectic substrates. In enzymatic degradation, pectinase has been applied to break down the α −1, 4 glycosidic linkages of pectin polymer to galacturonic acids and pectin oligosaccharides [108]. Immobilized pectinase has been used for controlled enzymatic reaction with specific characterization and defined range of polymerization degree, avoiding producing large amounts of monosaccharides in batch production [109].

#### **5.5 purification of plant viruses**

The highly pure preparation of viruses is necessary for studying their physical, chemical, and biological properties. Various methods of purification can be selected according to the virus type. Pectinase's enzymes can be used to liberate the virus from the phloem tissues [110].

#### **5.6 Coffee and tea processing**

Marcia Soares *et al*. reported that pectolytic enzymes were used to hasten the removal of the jelly that surrounds the coffee cherry in the processing of green coffee beans, increasing the inferior quality of coffee beans [111]. Using pectinases develops the coffee quality also through converting the mucilage into sugars [112]. Similarly, pectinases treatment enhances the fermentation of tea by breaking down the pectin found in the cell walls of tea leaves, also destroying the foam-forming of the powder tea. It is reported that the used pectinases in tea process from alkaline fungal pectinase type [113].

So, the enzyme enhances the development of color, aroma total soluble solids, dry matter content, and active ingredients as theaflavin, thearubigin, caffeine, and high polymerized substances [114]. Masoud and Jespersen used PG in the fermentation of *Coffea arabica* produced by *Pichia* [115]. Adding these strains as started cultures in the coffee fermentation process help in mucilage degradation and the biological control of ochratoxin A which producing by *Aspergillus ochraceus* during the fermentation [116].

### **5.7 Oil extraction**

Pectinases are applied in disrupting gels to assist the recovery of oils [117]. *Vegetable oils* of sunflower, olive, palm, coconut, or canola are obtained by extraction with organic solvents as hexane, a potential carcinogen [118]. With pectinase from alkaline type is preferable, lets the extraction of vegetable oils in an aqueous process through cell wall components degradation. Nowadays, the utilize of enzyme preparations involving hemicellulases, cellulases, and pectinase has raised the concentration of phyto-compounds as an antioxidant, polyphenols, essential proteins, lipophilic compounds, and vitamin E content, enhancing its organoleptic quality and storage stability [119, 120]. In 1992, Servili *et al*. stated that using an endo-PG extract from *Cryptococcus albidus* improved the olive oil extraction by adding the enzyme during the grinding process of olive [121]. Moreover, citrus oil such as lemon oil can be extracted by pectinases that destroy the emulsifying properties of the pectin of citrus peel [122]. Pharmaceutically, pectinases can improve the oil production from the medicinal plants to use as a treatment for various diseases involving depression, cancer, anxiety, microbial infectious ailments, and wound healing. However, pectinases will be contributing to the cosmetic and perfume industries. Using organic solvent in the extraction process might damage some critical functional groups. So, use pectinases during the extraction process will avoid that by destroying the emulsifying properties of pectin and promote the liquefaction of the cell wall components, releasing a better volume of products [123].

#### **5.8 Assist in cellulose degradation**

Pectinase plays a critical role by raising the access of cellulases to their substrates [124]. Spagnulo *et al*. [125] and Wang and Chang [126] stated that pectinase became the most important enzyme, since hydrolyzing the pectic surface of the lignocellulosic materials. The degradation of cellulose and hemicellulose was favored by the respective enzymes. Thus, pectic enzymes treatment is used for softening the wood-producing commercial softwoods [127].

#### **5.9 Animal feed processing**

Using various enzymes in the animal and poultry feed started in the 1980s with adding β-glucanase into barley and then wheat. After that, the xylanase enzyme was tested and achieve the best action in this case. Usually, the preparation of feed enzymes

#### *The Microbial Degradation for Pectin DOI: http://dx.doi.org/10.5772/intechopen.100247*

is a cocktail of multi-enzymes containing proteinases, amylases, pectinases, xylanases, and glucanases. Adding enzymes to the animal feed is reduces viscosity, increases nutrient absorption, liberates the blocked nutrients by this fiber, and reduces the feaces amount [128]. Spraying feed with enzymes just before providing the feed, increases the food flexibility management, improving the feed digestibility through various mechanisms as direct hydrolysis, palatability improvements, changes in gut viscosity [129]. Consequently, enzymes supplementation to the animal feed improves significantly the digestive process, weight gain, feed conversion, and digestible energy intake [130].
