Pectinases are important enzymes used in several industries, including food and beverage. Yarrowia phangngaensis, a yeast with pectinase-producing potentials, was investigated for its ability to produce copious pectinase using agro-wastes as substrates. Culture optimization studies were conducted, followed by partial purification by ethanol precipitation and application in apple juice clarification. The optimum pH and temperature for the pectinase activity were studied, and the suitable parameters for apple juice clarification were determined. Culture optimization remarkably influenced pectinase production by Yarrowia phangngaensis. Banana peels elicited the highest pectinase production compared to potato, pawpaw, orange and lemon peels. Yeast extract and ammonium sulphate proved best for pectinase synthesis. The optimum condition for pectinase production was 5% banana peel, pH 7.5, 1.4 × 10⁴ cells ml⁻¹ and incubation for 36 h. Culture optimization increased the pectinase yield by 182%. Ethanol precipitation (50%) resulted in a 5.31-fold increase in the specific activity of the pectinase. The optimum juice clarification was achieved by treating 10 ml apple juice with 7.03 IU ml⁻¹ pectinase for 120 min. The turbidity and clarity reduction percentages were 39.33% and 59.84%, respectively. The pectinase from Yarrowia phangngaensis is applicable in food and other industries.

果胶酶是用于多个行业的重要酶，包括食品和饮料。Yarrowia phangnaensis是一种具有产生果胶酶潜力的酵母，研究人员研究了它使用农业废弃物作为底物产生大量果胶酶的能力。进行了培养优化研究，然后通过乙醇沉淀进行部分纯化，并应用于苹果汁澄清。研究了果胶酶活性的最适pH和温度，并确定了苹果汁澄清的合适参数。培养优化显着影响Yarrowia phangngaensis的果胶酶生产. 与马铃薯、木瓜、橙子和柠檬皮相比，香蕉皮产生的果胶酶产量最高。事实证明，酵母提取物和硫酸铵最适合果胶酶合成。果胶酶生产的最佳条件是5%香蕉皮、pH 7.5、1.4×10 ^{4 个} 细胞ml ^-1和孵育36小时。培养优化使果胶酶产量提高了 182%。乙醇沉淀 (50%) 导致果胶酶的比活性增加 5.31 倍。通过用 7.03 IU ml ^-1果胶酶处理 10 ml 苹果汁 120 分钟，实现最佳果汁澄清。浊度和透明度降低百分比分别为39.33%和59.84%。来自Yarrowia phangngaensis的果胶酶适用于食品等行业。