Production of Pectinolytic Enzymes by the Yeast <i>Wickerhanomyces anomalus</i> Isolated from Citrus Fruits Peels

<i>Wickerhamomyces anomalus</i> 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 eval...

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Autores principales: Martos, María Alicia, Zubreski, Emilce, Garro, Oscar Alfredo, Hours, Roque Alberto
Formato: Articulo
Lenguaje:Inglés
Publicado: 2013
Materias:
Ciencias Exactas
Wickerhamomyces anomalus
Pectinolytic enzymes
Fermentación
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/104647
http://hdl.handle.net/11336/4311
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-104647
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Wickerhamomyces anomalus
Pectinolytic enzymes
Fermentación
spellingShingle Ciencias Exactas
Wickerhamomyces anomalus
Pectinolytic enzymes
Fermentación
Martos, María Alicia
Zubreski, Emilce
Garro, Oscar Alfredo
Hours, Roque Alberto
Production of Pectinolytic Enzymes by the Yeast <i>Wickerhanomyces anomalus</i> Isolated from Citrus Fruits Peels
topic_facet Ciencias Exactas
Wickerhamomyces anomalus
Pectinolytic enzymes
Fermentación
description <i>Wickerhamomyces anomalus</i> 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. <i>W. anomalus</i> 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 <i>W. anomalus</i> 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.
format Articulo
Articulo
author Martos, María Alicia
Zubreski, Emilce
Garro, Oscar Alfredo
Hours, Roque Alberto
author_facet Martos, María Alicia
Zubreski, Emilce
Garro, Oscar Alfredo
Hours, Roque Alberto
author_sort Martos, María Alicia
title Production of Pectinolytic Enzymes by the Yeast <i>Wickerhanomyces anomalus</i> Isolated from Citrus Fruits Peels
title_short Production of Pectinolytic Enzymes by the Yeast <i>Wickerhanomyces anomalus</i> Isolated from Citrus Fruits Peels
title_full Production of Pectinolytic Enzymes by the Yeast <i>Wickerhanomyces anomalus</i> Isolated from Citrus Fruits Peels
title_fullStr Production of Pectinolytic Enzymes by the Yeast <i>Wickerhanomyces anomalus</i> Isolated from Citrus Fruits Peels
title_full_unstemmed Production of Pectinolytic Enzymes by the Yeast <i>Wickerhanomyces anomalus</i> Isolated from Citrus Fruits Peels
title_sort production of pectinolytic enzymes by the yeast <i>wickerhanomyces anomalus</i> isolated from citrus fruits peels
publishDate 2013
url http://sedici.unlp.edu.ar/handle/10915/104647
http://hdl.handle.net/11336/4311
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