Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels
Joint Authors
Martos, María A.
Zubreski, Emilce R.
Garro, Oscar A.
Hours, Roque A.
Source
Biotechnology Research International
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-04-17
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Information Technology and Computer Science
Abstract EN
Wickerhamomyces anomalus is pectinolytic yeast isolated from citrus fruits peels in the province of Misiones, Argentine.
In the present work, enzymes produced by this yeast strain were characterized, and polygalacturonase physicochemical properties were determined in order to evaluate the application of the supernatant in the maceration of potato tissues.
W.
anomalus was able to produce PG in liquid medium containing glucose and citrus pectin, whose mode of action was mainly of endo type.
The supernatant did not exhibit esterase or lyase activity.
No others enzymes, capable of hydrolyzing cell wall polymers, such as cellulases and xylanases, were detected.
PG showed maximal activity at pH 4.5 and at temperature range between 40°C and 50°C.
It was stable in the pH range from 3.0 to 6.0 and up to 50°C at optimum pH.
The enzymatic extract macerated potato tissues efficiently.
Volume of single cells increased with the agitation speed.
The results observed make the enzymatic extract produced by W.
anomalus appropriate for future application in food industry, mainly for the production of fruit nectars or mashed of vegetables such as potato or cassava, of regional interest in the province of Misiones, Argentine.
American Psychological Association (APA)
Martos, María A.& Zubreski, Emilce R.& Garro, Oscar A.& Hours, Roque A.. 2013. Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels. Biotechnology Research International،Vol. 2013, no. 2013, pp.1-7.
https://search.emarefa.net/detail/BIM-471996
Modern Language Association (MLA)
Martos, María A.…[et al.]. Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels. Biotechnology Research International No. 2013 (2013), pp.1-7.
https://search.emarefa.net/detail/BIM-471996
American Medical Association (AMA)
Martos, María A.& Zubreski, Emilce R.& Garro, Oscar A.& Hours, Roque A.. Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels. Biotechnology Research International. 2013. Vol. 2013, no. 2013, pp.1-7.
https://search.emarefa.net/detail/BIM-471996
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-471996