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The isolates were screened according to their capability for pectinase production, screening process identified the best pectinolytic isolate and it was characterized by cultural and biochemical, as Pesudomonas sp. Pectinolytic enzyme producing bacterium Pesudomonas sp. was isolated from the Iraqi soil on nutrient agar plate. Optimiztion of process parameters were carried out by altering some of environmental conditions of chemo-physical environment for the production medium. The highest pectinase production was observed at 48 hrs of incubation at 35 °C with the initial pH of 6.0. Different nutrients and environmental conditions were investigated in terms of their effect on the production of extracellular pectinase using citrus pectin as substrate. The results exhibited that Yeast extract 0.15% with 0.5% of citrus pectin supported maximum pectinase production in the optimum conditions.

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Ten filamentous fungi isolated from a growaste samples .Three isolated were of high productivity for pectinase enzyme compared with other isolates , depending on diameter of clear hydrolyzed zones on the medium plates containing commercial pectin as sole carbon source , this isolates were Aspergillusniger (A2),closely followed byAspergillus sp.(A1 ) and penicillum sp.(P1) . The three isolates also produced pectinases with different a growastes ( Orange peels , Apple peels , Banana peels)as the sole carbon source ,Aspergillusniger(A2) was the best isolate for pectinase production on the medium containing orange peels as the sole carbon source . Peak pectinase activity of 675 and 370 u/mg protein was respectively obtained by solid – state fermentation (ssf) and submerged fermentation (smf) for A.niger(A2) .Solid – state fermentation yielded higher levels of pectinase activity than the submerged fermentation . The strain of A.niger(A2) have good prospect for pectinase production ,and the orange peels is a good low – cost fermentation substrate for pectinase production by the investigated isolate

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Two Pseudomonas putida isolated from soils of plants roots. The bacterial isolates were identified by morphological tests. Biochemical reactions the result confirmed that they belong to p.putida. The bacterial isolates were produced hydrolases enzymes such as pectinase, protease and phosphates (Phosphate solubilization) by these isolates were screened. All P. putida isolates were able to produce these types of enzymes.

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This research was conducted in the laboratories of the Market Research and Consumer Protection Center, University of Baghdad, the research aimed to use immobilized enzymes to removal bitter and turbidity from natural orange juice with a single step and study the optimal conditions for their work, the results showed that used sodium alginate gel was lead to immobilized 84 and 87% of the original amount of the naringinase and pectinase respectively, the optimum pH of the immobilized naringinase and pectinase was 4, the results showed that both enzymes were stable at pH ranging from 3 to 6 for 30 minutes, the optimum temperature for immobilized naringinase and pectinase was 50ºC, it was observed they were stable at 45 and 50ºC for 30 minutes respectively, the results of the immobilized naringinase and pectinase storage at 4ºC showed that they were keep of its activity for 24 and 27days respectively, determination of the optimum time of immobilized naringinase and pectinase activity showed that they have shown the highest activity at 75 and 60 minutes of reaction respectively, using of immobilized enzymes was lead to increase in the amount of reducing sugars that released from juice to 0.82 mg/ml at 60 minutes of reaction time, using of immobilized enzymes lead to a decrease in the viscosity of the natural juice from 2.3 to be 1.14 cp when 60 minutes of reaction time, the immobilized naringinase was keep of all activity after 6 cycle, while the immobilized pectinase was keep of all activity after 7 cycle

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