Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots

The objective of the present study was the isolation of a yeast strain, from citrus fruit peels, able to produce a polygalacturonase by submerged fermentation with maceration activity of raw cassava roots. Among 160 yeast strains isolated from citrus peels, one strain exhibited the strongest pectino...

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Autores principales: Martos, María Alicia, Zubreski, Emilce Roxana, Combina, Mariana, Garro, Oscar Alfredo, Hours, Roque Alberto
Formato: Articulo
Lenguaje:Inglés
Publicado: 2013
Materias:
Química
Cassava
Maceration
Polygalacturonase
Wickerhamomyces anomalus
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/85120
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-85120
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Cassava
Maceration
Polygalacturonase
Wickerhamomyces anomalus
spellingShingle Química
Cassava
Maceration
Polygalacturonase
Wickerhamomyces anomalus
Martos, María Alicia
Zubreski, Emilce Roxana
Combina, Mariana
Garro, Oscar Alfredo
Hours, Roque Alberto
Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
topic_facet Química
Cassava
Maceration
Polygalacturonase
Wickerhamomyces anomalus
description The objective of the present study was the isolation of a yeast strain, from citrus fruit peels, able to produce a polygalacturonase by submerged fermentation with maceration activity of raw cassava roots. Among 160 yeast strains isolated from citrus peels, one strain exhibited the strongest pectinolytic activity. This yeast was identified as Wickerhamomyces anomalus by 5.8S-ITS RFLP analysis and confirmed by amplification of the nucleotide sequence. The yeast produced a polygalacturonase (PG) in Erlenmeyer shake flasks containing YNB, glucose, and citrus pectin. PG synthesis occurred during exponential growth phase, reaching 51 UE.mL-1 after 8 hours of fermentation. A growth yield (Yx/s) of 0.43 gram of cell dry weight per gram of glucose consumed was obtained, and a maximal specific growth rate (μm) of 0.346 h-1 was calculated. The microorganism was unable to assimilate sucrose, galacturonic acid, polygalacturonic acid, or citrus pectin, but it required glucose as carbon and energy source and polygalacturonic acid or citrus pectin as inducers of enzyme synthesis. The crude enzymatic extract of Wickerhamomyces anomalus showed macerating activity of raw cassava. This property is very important in the production of dehydrated mashed cassava, a product of regional interest in the province of Misiones, Argentina.
format Articulo
Articulo
author Martos, María Alicia
Zubreski, Emilce Roxana
Combina, Mariana
Garro, Oscar Alfredo
Hours, Roque Alberto
author_facet Martos, María Alicia
Zubreski, Emilce Roxana
Combina, Mariana
Garro, Oscar Alfredo
Hours, Roque Alberto
author_sort Martos, María Alicia
title Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
title_short Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
title_full Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
title_fullStr Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
title_full_unstemmed Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
title_sort isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
publishDate 2013
url http://sedici.unlp.edu.ar/handle/10915/85120
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