Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperature

Autores
Cabeza, Maria Silvina; Baca, Fanny L.; Muñoz Puntes, Ernesto; Loto, Flavia del Valle; Baigori, Mario Domingo; Morata, Vilma Ines
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In winemaking, low temperatures are favourable for the production and retention of flavour and colour components, requiring the use of cold-active enzymes. For this reason, ´psychrotolerant´ microorganisms have been isolated and selected based on their ability to produce pectinolytic enzymes with satisfactory activity at low temperatures. Different mature grape varieties with designation of origin were sampled from the region of San Rafael (Mendoza, Argentina), and pectinolytic bacterial, fungal and yeast strains were isolated. The pectinolytic activity was measured by cup-plate assay, quantification of released reducing sugars and viscosity reduction of pectin solution. Two bacteria (Bacillus sp. SC-G and SC-H) and two yeast strains were selected for their good pectinase activity at low temperatures. Among them, the strain with the highest activity, Bacillus sp. SC-H, was selected. According to their 16S rRNA profiles, Bacillus sp. SC-G and SC-H can be classified as members of Bacillus subtilis. Among the assayed techniques, the rotary evaporation was found to be the most appropriate to obtain enzymatic extracts with highest activity. The optimal conditions for the enzymatic activity were 30 °C and pH=5.0 for the concentrated extract, and 45 °C and pH=6.0 for the filtered supernatant. The concentrated extract presented good activity at 3 °C, confirming that it was a cold-active enzyme. Natural extraction and enzymatic preparation were used to extract pigments and polyphenols from Malbec grapes. Better results were obtained for the enzymatic extract with regard to index, shade, CIELab coordinates, CIELab colour differences and polyphenols (measured using Folin-Ciocalteu).
Fil: Cabeza, Maria Silvina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial. Cátedra de Industrias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Baca, Fanny L.. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial. Cátedra de Industrias Agrarias; Argentina
Fil: Muñoz Puntes, Ernesto. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial. Cátedra de Industrias Agrarias; Argentina
Fil: Loto, Flavia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Baigori, Mario Domingo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial. Cátedra de Industrias Agrarias; Argentina
Materia
Psychrotolerant
Pectinases
Microorganisms Producing
Biotechnological Process
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/80855
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperatureCabeza, Maria SilvinaBaca, Fanny L.Muñoz Puntes, ErnestoLoto, Flavia del ValleBaigori, Mario DomingoMorata, Vilma InesPsychrotolerantPectinasesMicroorganisms ProducingBiotechnological Processhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2In winemaking, low temperatures are favourable for the production and retention of flavour and colour components, requiring the use of cold-active enzymes. For this reason, ´psychrotolerant´ microorganisms have been isolated and selected based on their ability to produce pectinolytic enzymes with satisfactory activity at low temperatures. Different mature grape varieties with designation of origin were sampled from the region of San Rafael (Mendoza, Argentina), and pectinolytic bacterial, fungal and yeast strains were isolated. The pectinolytic activity was measured by cup-plate assay, quantification of released reducing sugars and viscosity reduction of pectin solution. Two bacteria (Bacillus sp. SC-G and SC-H) and two yeast strains were selected for their good pectinase activity at low temperatures. Among them, the strain with the highest activity, Bacillus sp. SC-H, was selected. According to their 16S rRNA profiles, Bacillus sp. SC-G and SC-H can be classified as members of Bacillus subtilis. Among the assayed techniques, the rotary evaporation was found to be the most appropriate to obtain enzymatic extracts with highest activity. The optimal conditions for the enzymatic activity were 30 °C and pH=5.0 for the concentrated extract, and 45 °C and pH=6.0 for the filtered supernatant. The concentrated extract presented good activity at 3 °C, confirming that it was a cold-active enzyme. Natural extraction and enzymatic preparation were used to extract pigments and polyphenols from Malbec grapes. Better results were obtained for the enzymatic extract with regard to index, shade, CIELab coordinates, CIELab colour differences and polyphenols (measured using Folin-Ciocalteu).Fil: Cabeza, Maria Silvina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial. Cátedra de Industrias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Baca, Fanny L.. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial. Cátedra de Industrias Agrarias; ArgentinaFil: Muñoz Puntes, Ernesto. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial. Cátedra de Industrias Agrarias; ArgentinaFil: Loto, Flavia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaFil: Baigori, Mario Domingo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaFil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial. Cátedra de Industrias Agrarias; ArgentinaUniversity of Zagreb. Faculty of Food Technology and Biotechnology2011-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/80855Cabeza, Maria Silvina; Baca, Fanny L.; Muñoz Puntes, Ernesto; Loto, Flavia del Valle; Baigori, Mario Domingo; et al.; Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperature; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 49; 2; 5-2011; 187-1951330-98621334-2606CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=103533&lang=eninfo:eu-repo/semantics/altIdentifier/url/https://hrcak.srce.hr/69458info:eu-repo/semantics/altIdentifier/url/http://www.ftb.com.hr/archives/55-49-2/54-selection-of-psychrotolerant-microorganisms-producing-cold-active-pectinases-for-biotechnological-processes-at-low-temperatureinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:05:36Zoai:ri.conicet.gov.ar:11336/80855instacron: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:34982025-09-29 10:05:37.24CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperature
title Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperature
spellingShingle Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperature
Cabeza, Maria Silvina
Psychrotolerant
Pectinases
Microorganisms Producing
Biotechnological Process
title_short Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperature
title_full Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperature
title_fullStr Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperature
title_full_unstemmed Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperature
title_sort Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperature
dc.creator.none.fl_str_mv Cabeza, Maria Silvina
Baca, Fanny L.
Muñoz Puntes, Ernesto
Loto, Flavia del Valle
Baigori, Mario Domingo
Morata, Vilma Ines
author Cabeza, Maria Silvina
author_facet Cabeza, Maria Silvina
Baca, Fanny L.
Muñoz Puntes, Ernesto
Loto, Flavia del Valle
Baigori, Mario Domingo
Morata, Vilma Ines
author_role author
author2 Baca, Fanny L.
Muñoz Puntes, Ernesto
Loto, Flavia del Valle
Baigori, Mario Domingo
Morata, Vilma Ines
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Psychrotolerant
Pectinases
Microorganisms Producing
Biotechnological Process
topic Psychrotolerant
Pectinases
Microorganisms Producing
Biotechnological Process
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In winemaking, low temperatures are favourable for the production and retention of flavour and colour components, requiring the use of cold-active enzymes. For this reason, ´psychrotolerant´ microorganisms have been isolated and selected based on their ability to produce pectinolytic enzymes with satisfactory activity at low temperatures. Different mature grape varieties with designation of origin were sampled from the region of San Rafael (Mendoza, Argentina), and pectinolytic bacterial, fungal and yeast strains were isolated. The pectinolytic activity was measured by cup-plate assay, quantification of released reducing sugars and viscosity reduction of pectin solution. Two bacteria (Bacillus sp. SC-G and SC-H) and two yeast strains were selected for their good pectinase activity at low temperatures. Among them, the strain with the highest activity, Bacillus sp. SC-H, was selected. According to their 16S rRNA profiles, Bacillus sp. SC-G and SC-H can be classified as members of Bacillus subtilis. Among the assayed techniques, the rotary evaporation was found to be the most appropriate to obtain enzymatic extracts with highest activity. The optimal conditions for the enzymatic activity were 30 °C and pH=5.0 for the concentrated extract, and 45 °C and pH=6.0 for the filtered supernatant. The concentrated extract presented good activity at 3 °C, confirming that it was a cold-active enzyme. Natural extraction and enzymatic preparation were used to extract pigments and polyphenols from Malbec grapes. Better results were obtained for the enzymatic extract with regard to index, shade, CIELab coordinates, CIELab colour differences and polyphenols (measured using Folin-Ciocalteu).
Fil: Cabeza, Maria Silvina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial. Cátedra de Industrias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Baca, Fanny L.. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial. Cátedra de Industrias Agrarias; Argentina
Fil: Muñoz Puntes, Ernesto. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial. Cátedra de Industrias Agrarias; Argentina
Fil: Loto, Flavia del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Baigori, Mario Domingo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Tecnología Agroindustrial. Cátedra de Industrias Agrarias; Argentina
description In winemaking, low temperatures are favourable for the production and retention of flavour and colour components, requiring the use of cold-active enzymes. For this reason, ´psychrotolerant´ microorganisms have been isolated and selected based on their ability to produce pectinolytic enzymes with satisfactory activity at low temperatures. Different mature grape varieties with designation of origin were sampled from the region of San Rafael (Mendoza, Argentina), and pectinolytic bacterial, fungal and yeast strains were isolated. The pectinolytic activity was measured by cup-plate assay, quantification of released reducing sugars and viscosity reduction of pectin solution. Two bacteria (Bacillus sp. SC-G and SC-H) and two yeast strains were selected for their good pectinase activity at low temperatures. Among them, the strain with the highest activity, Bacillus sp. SC-H, was selected. According to their 16S rRNA profiles, Bacillus sp. SC-G and SC-H can be classified as members of Bacillus subtilis. Among the assayed techniques, the rotary evaporation was found to be the most appropriate to obtain enzymatic extracts with highest activity. The optimal conditions for the enzymatic activity were 30 °C and pH=5.0 for the concentrated extract, and 45 °C and pH=6.0 for the filtered supernatant. The concentrated extract presented good activity at 3 °C, confirming that it was a cold-active enzyme. Natural extraction and enzymatic preparation were used to extract pigments and polyphenols from Malbec grapes. Better results were obtained for the enzymatic extract with regard to index, shade, CIELab coordinates, CIELab colour differences and polyphenols (measured using Folin-Ciocalteu).
publishDate 2011
dc.date.none.fl_str_mv 2011-05
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/11336/80855
Cabeza, Maria Silvina; Baca, Fanny L.; Muñoz Puntes, Ernesto; Loto, Flavia del Valle; Baigori, Mario Domingo; et al.; Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperature; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 49; 2; 5-2011; 187-195
1330-9862
1334-2606
CONICET Digital
CONICET
url http://hdl.handle.net/11336/80855
identifier_str_mv Cabeza, Maria Silvina; Baca, Fanny L.; Muñoz Puntes, Ernesto; Loto, Flavia del Valle; Baigori, Mario Domingo; et al.; Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperature; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 49; 2; 5-2011; 187-195
1330-9862
1334-2606
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://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=103533&lang=en
info:eu-repo/semantics/altIdentifier/url/https://hrcak.srce.hr/69458
info:eu-repo/semantics/altIdentifier/url/http://www.ftb.com.hr/archives/55-49-2/54-selection-of-psychrotolerant-microorganisms-producing-cold-active-pectinases-for-biotechnological-processes-at-low-temperature
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
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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score 13.069144

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