Growth Kinetics and Extracellular Enzyme Secretion of Aureobasidium pullulans m11-2 as an Alternative Source of Polysaccharidases for Winemaking

Autores
Sevillano, María Eugenia; Morata, Vilma Ines; Martín, María Carolina
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Microbial enzymes, due to their efficiency, specificity, and sustainability, are central to innovative biotechnological strategies aimed at optimizing industrial processes such as winemaking. In this study, the potential of Aureobasidium pullulans m11-2, a native dimorphic fungus from the wine ecosystem, was evaluated as a source of hydrolytic enzymes capable of degrading grape cell wall polysaccharides. The strain was identified at the molecular level and characterised in terms of its morphology. To maximise enzyme production, various culture media were tested. Among the concentrations tested, the optimal levels of glucose and pectin were 1 g L−1 and 10 g L−1, respectively. The partially constitutive and inducible nature of the various polysaccharidase activities (pectinases, cellulases, and xylanases) was confirmed. The effect of grape skins (a winemaking by-product) on microbial growth and enzyme synthesis was evaluated, achieving a pectinase activity of 0.622 U mL−1 when combined with 1 g L−1 of glucose. Maximum enzyme yields were detected during the exponential growth phase in both citrus pectin and grape skin media, suggesting favorable conditions for continuous bioprocessing. These results confirm that A. pullulans m11-2 is an interesting microbial option for producing polysaccharidases that can be adapted to sustainable production systems.
Fil: Sevillano, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; Argentina
Fil: Martín, María Carolina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; Argentina
Materia
Production of winemaking enzymes
Polysaccharidases
Aureobasidium pullulans
Grape skin
Optimization of enzyme production
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/282283
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Growth Kinetics and Extracellular Enzyme Secretion of Aureobasidium pullulans m11-2 as an Alternative Source of Polysaccharidases for WinemakingSevillano, María EugeniaMorata, Vilma InesMartín, María CarolinaProduction of winemaking enzymesPolysaccharidasesAureobasidium pullulansGrape skinOptimization of enzyme productionhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Microbial enzymes, due to their efficiency, specificity, and sustainability, are central to innovative biotechnological strategies aimed at optimizing industrial processes such as winemaking. In this study, the potential of Aureobasidium pullulans m11-2, a native dimorphic fungus from the wine ecosystem, was evaluated as a source of hydrolytic enzymes capable of degrading grape cell wall polysaccharides. The strain was identified at the molecular level and characterised in terms of its morphology. To maximise enzyme production, various culture media were tested. Among the concentrations tested, the optimal levels of glucose and pectin were 1 g L−1 and 10 g L−1, respectively. The partially constitutive and inducible nature of the various polysaccharidase activities (pectinases, cellulases, and xylanases) was confirmed. The effect of grape skins (a winemaking by-product) on microbial growth and enzyme synthesis was evaluated, achieving a pectinase activity of 0.622 U mL−1 when combined with 1 g L−1 of glucose. Maximum enzyme yields were detected during the exponential growth phase in both citrus pectin and grape skin media, suggesting favorable conditions for continuous bioprocessing. These results confirm that A. pullulans m11-2 is an interesting microbial option for producing polysaccharidases that can be adapted to sustainable production systems.Fil: Sevillano, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; ArgentinaFil: Martín, María Carolina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; ArgentinaMultidisciplinary Digital Publishing Institute2025-09-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/282283Sevillano, María Eugenia; Morata, Vilma Ines; Martín, María Carolina; Growth Kinetics and Extracellular Enzyme Secretion of Aureobasidium pullulans m11-2 as an Alternative Source of Polysaccharidases for Winemaking; Multidisciplinary Digital Publishing Institute; Fermentation; 11; 9; 3-9-2025; 1-172311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/9/520info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11090520info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-03-11T13:24:32Zoai:ri.conicet.gov.ar:11336/282283instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-03-11 13:24:32.778CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Growth Kinetics and Extracellular Enzyme Secretion of Aureobasidium pullulans m11-2 as an Alternative Source of Polysaccharidases for Winemaking
title Growth Kinetics and Extracellular Enzyme Secretion of Aureobasidium pullulans m11-2 as an Alternative Source of Polysaccharidases for Winemaking
spellingShingle Growth Kinetics and Extracellular Enzyme Secretion of Aureobasidium pullulans m11-2 as an Alternative Source of Polysaccharidases for Winemaking
Sevillano, María Eugenia
Production of winemaking enzymes
Polysaccharidases
Aureobasidium pullulans
Grape skin
Optimization of enzyme production
title_short Growth Kinetics and Extracellular Enzyme Secretion of Aureobasidium pullulans m11-2 as an Alternative Source of Polysaccharidases for Winemaking
title_full Growth Kinetics and Extracellular Enzyme Secretion of Aureobasidium pullulans m11-2 as an Alternative Source of Polysaccharidases for Winemaking
title_fullStr Growth Kinetics and Extracellular Enzyme Secretion of Aureobasidium pullulans m11-2 as an Alternative Source of Polysaccharidases for Winemaking
title_full_unstemmed Growth Kinetics and Extracellular Enzyme Secretion of Aureobasidium pullulans m11-2 as an Alternative Source of Polysaccharidases for Winemaking
title_sort Growth Kinetics and Extracellular Enzyme Secretion of Aureobasidium pullulans m11-2 as an Alternative Source of Polysaccharidases for Winemaking
dc.creator.none.fl_str_mv Sevillano, María Eugenia
Morata, Vilma Ines
Martín, María Carolina
author Sevillano, María Eugenia
author_facet Sevillano, María Eugenia
Morata, Vilma Ines
Martín, María Carolina
author_role author
author2 Morata, Vilma Ines
Martín, María Carolina
author2_role author
author
dc.subject.none.fl_str_mv Production of winemaking enzymes
Polysaccharidases
Aureobasidium pullulans
Grape skin
Optimization of enzyme production
topic Production of winemaking enzymes
Polysaccharidases
Aureobasidium pullulans
Grape skin
Optimization of enzyme production
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Microbial enzymes, due to their efficiency, specificity, and sustainability, are central to innovative biotechnological strategies aimed at optimizing industrial processes such as winemaking. In this study, the potential of Aureobasidium pullulans m11-2, a native dimorphic fungus from the wine ecosystem, was evaluated as a source of hydrolytic enzymes capable of degrading grape cell wall polysaccharides. The strain was identified at the molecular level and characterised in terms of its morphology. To maximise enzyme production, various culture media were tested. Among the concentrations tested, the optimal levels of glucose and pectin were 1 g L−1 and 10 g L−1, respectively. The partially constitutive and inducible nature of the various polysaccharidase activities (pectinases, cellulases, and xylanases) was confirmed. The effect of grape skins (a winemaking by-product) on microbial growth and enzyme synthesis was evaluated, achieving a pectinase activity of 0.622 U mL−1 when combined with 1 g L−1 of glucose. Maximum enzyme yields were detected during the exponential growth phase in both citrus pectin and grape skin media, suggesting favorable conditions for continuous bioprocessing. These results confirm that A. pullulans m11-2 is an interesting microbial option for producing polysaccharidases that can be adapted to sustainable production systems.
Fil: Sevillano, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; Argentina
Fil: Martín, María Carolina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; Argentina
description Microbial enzymes, due to their efficiency, specificity, and sustainability, are central to innovative biotechnological strategies aimed at optimizing industrial processes such as winemaking. In this study, the potential of Aureobasidium pullulans m11-2, a native dimorphic fungus from the wine ecosystem, was evaluated as a source of hydrolytic enzymes capable of degrading grape cell wall polysaccharides. The strain was identified at the molecular level and characterised in terms of its morphology. To maximise enzyme production, various culture media were tested. Among the concentrations tested, the optimal levels of glucose and pectin were 1 g L−1 and 10 g L−1, respectively. The partially constitutive and inducible nature of the various polysaccharidase activities (pectinases, cellulases, and xylanases) was confirmed. The effect of grape skins (a winemaking by-product) on microbial growth and enzyme synthesis was evaluated, achieving a pectinase activity of 0.622 U mL−1 when combined with 1 g L−1 of glucose. Maximum enzyme yields were detected during the exponential growth phase in both citrus pectin and grape skin media, suggesting favorable conditions for continuous bioprocessing. These results confirm that A. pullulans m11-2 is an interesting microbial option for producing polysaccharidases that can be adapted to sustainable production systems.
publishDate 2025
dc.date.none.fl_str_mv 2025-09-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/282283
Sevillano, María Eugenia; Morata, Vilma Ines; Martín, María Carolina; Growth Kinetics and Extracellular Enzyme Secretion of Aureobasidium pullulans m11-2 as an Alternative Source of Polysaccharidases for Winemaking; Multidisciplinary Digital Publishing Institute; Fermentation; 11; 9; 3-9-2025; 1-17
2311-5637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/282283
identifier_str_mv Sevillano, María Eugenia; Morata, Vilma Ines; Martín, María Carolina; Growth Kinetics and Extracellular Enzyme Secretion of Aureobasidium pullulans m11-2 as an Alternative Source of Polysaccharidases for Winemaking; Multidisciplinary Digital Publishing Institute; Fermentation; 11; 9; 3-9-2025; 1-17
2311-5637
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/9/520
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11090520
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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