Pectinases, commonly referred to as pectic enzymes, are an important class of enzymes for their uses in industries like wine, paper, and food for the processing of fruits, vegetables, tea, coffee, and can be extracted from actinomycetes, a group of bacteria popular for research for such products as the penicillin and pectinases. Such pectinase enzymes that will work at high temperatures and at appropriate pH conditions can be of benefit at high temperatures, which can be used to speed up these processes. Speed of processing gives an economic gain in commercial applications. This study involved the isolation, purification and characterisation of pectinase enzyme from Streptomyces thermocarboxydus. Soil bacterial isolation resulted in seventeen different types of colonies and these from petri were transferred to agar and cultured on pectin containing media at 37° C temperature, and the strain showing maximum pectin clearing detected with iodine vapour. The selected isolate was first sent for sequencing using rRNA technology and phylogenetic analysis. Experiments for culture optimization and enzyme characterization were carried out. The optimum pH and temperature for culture was found out to be 4 and 50 °C, and for the partially purified enzyme, maximum activity, at neutral and alkaline pH and 60 °C. Hence, this enzyme proves to be a promising candidate for commercial applications.

The Lippia oils are well known for the treatment of respiratory problems, as well as their oils have compounds that are possibly good antimicrobial agents. In order to confirm the seasonal differences and also to observe the potential to influence the antimicrobial activity, it was evaluated antimicrobial activity of the essential oil of Lippia origanoides H K B against the strains of Staphylococcus aureus, Escherichia coli and Candida albicans. Methodology: leaves of Lippia origanoides H.B.K. were harvested in the municipality of José de Freitas - PI, followed by their plants by the hydrodistillation process. Afterwards the oil was subjected to the analysis of techniques by Gas Chromatography coupled to GC-MS Mass Spectrometry for the identification of its most important components. The test for its activities was bactericidal and fungicidal at the concentrations of 100, 300, 600 and 900 µg / mL. According to the analysis of the oil in the study, the results are classified as chemotactic C, since it presents 55.53% of thymbrite as the majority of the total area analyzed. In addition, it presents 18.87% of carvacrol and 18.03% of p - cimene, the latter being a precursor of thymol and carvacrol. Events reported to results are due to the major compounds present in the oil. After 24 hours of growth, inhibition can be detected in some of the tested, as well as, it was noticed that the diluted in saline did not present positive results as expected for control. However, the oil at concentrations of 100, 300, 600 and 900 µg / ml inhibited growth against E. coli. Inhibition of the Staphylococcus aureus strain was observed at concentrations of 300, 600 and 900 µg / mL and against candida albicans there was inhibition at the concentrations of 300, 600 and 900 µg / mL. At the concentration of 100 µg / mL against the last strains there was no inhibition. The antimicrobial action is derived from the essential oil itself and the main responsible for it are the main components present, thymol and carvacrol and or association thereof, as well as resulting from hydrophobicity, permeability of the membrane. Conclusion: It was perceived that the essential oil of Lippia origanoides H. B. K. presented antimicrobial action as strains of Staphylococcus aureus, Escherichia coli and Candida albicans. At the concentration of 600 µg / mL there was a greater action against bacterial strains and against the fungal strain, 900 µg / mL, with a higher inhibition index. Therefore, a L. origanoides presents itself as promising for the development of new phytotherapics, faster and at a lower cost.