Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels

Autores
Martos, María Alicia; Zubreski, Emilce R.; Garro, Oscar Alfredo; Hours, Roque Alberto
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 PGin liquid mediumcontaining glucose and citrus pectin,whosemode of actionwas 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. PGshowedmaximal activity atpH4.5 and at temperature range between 40∘Cand50∘C. It was stable in the pH range from3.0 to 6.0 and up to 50∘Cat optimumpH.The enzymatic extractmacerated 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.
Fil: Martos, María Alicia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Zubreski, Emilce R.. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiologia de Alimentos; Argentina
Fil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigación y Desarrollo En Fermentaciones Industriales (i); Argentina
Materia
Wickerhamomyces anomalus
Polygalacturonase
Characterization
Maceration
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:11336/4311
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/4311
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits PeelsMartos, María AliciaZubreski, Emilce R.Garro, Oscar AlfredoHours, Roque AlbertoWickerhamomyces anomalusPolygalacturonaseCharacterizationMacerationhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Wickerhamomyces 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 PGin liquid mediumcontaining glucose and citrus pectin,whosemode of actionwas 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. PGshowedmaximal activity atpH4.5 and at temperature range between 40∘Cand50∘C. It was stable in the pH range from3.0 to 6.0 and up to 50∘Cat optimumpH.The enzymatic extractmacerated 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.Fil: Martos, María Alicia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Zubreski, Emilce R.. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiologia de Alimentos; ArgentinaFil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigación y Desarrollo En Fermentaciones Industriales (i); ArgentinaHindawi Publishing Corporation2013-04info: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/11336/4311Martos, María Alicia; Zubreski, Emilce R.; Garro, Oscar Alfredo; Hours, Roque Alberto; Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels; Hindawi Publishing Corporation; Biotechnology Research International; 2013; 4-2013; 435154-4351542090-3138enginfo:eu-repo/semantics/altIdentifier/url/http://www.hindawi.com/journals/btri/2013/435154/info:eu-repo/semantics/altIdentifier/issn/2090-3138info:eu-repo/semantics/altIdentifier/doi/10.1155/2013/435154info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:37:13Zoai:ri.conicet.gov.ar:11336/4311instacron: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 10:37:13.986CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels
title Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels
spellingShingle Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels
Martos, María Alicia
Wickerhamomyces anomalus
Polygalacturonase
Characterization
Maceration
title_short Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels
title_full Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels
title_fullStr Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels
title_full_unstemmed Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels
title_sort Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels
dc.creator.none.fl_str_mv Martos, María Alicia
Zubreski, Emilce R.
Garro, Oscar Alfredo
Hours, Roque Alberto
author Martos, María Alicia
author_facet Martos, María Alicia
Zubreski, Emilce R.
Garro, Oscar Alfredo
Hours, Roque Alberto
author_role author
author2 Zubreski, Emilce R.
Garro, Oscar Alfredo
Hours, Roque Alberto
author2_role author
author
author
dc.subject.none.fl_str_mv Wickerhamomyces anomalus
Polygalacturonase
Characterization
Maceration
topic Wickerhamomyces anomalus
Polygalacturonase
Characterization
Maceration
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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 PGin liquid mediumcontaining glucose and citrus pectin,whosemode of actionwas 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. PGshowedmaximal activity atpH4.5 and at temperature range between 40∘Cand50∘C. It was stable in the pH range from3.0 to 6.0 and up to 50∘Cat optimumpH.The enzymatic extractmacerated 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.
Fil: Martos, María Alicia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Zubreski, Emilce R.. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiologia de Alimentos; Argentina
Fil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigación y Desarrollo En Fermentaciones Industriales (i); Argentina
description 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 PGin liquid mediumcontaining glucose and citrus pectin,whosemode of actionwas 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. PGshowedmaximal activity atpH4.5 and at temperature range between 40∘Cand50∘C. It was stable in the pH range from3.0 to 6.0 and up to 50∘Cat optimumpH.The enzymatic extractmacerated 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-04
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/11336/4311
Martos, María Alicia; Zubreski, Emilce R.; Garro, Oscar Alfredo; Hours, Roque Alberto; Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels; Hindawi Publishing Corporation; Biotechnology Research International; 2013; 4-2013; 435154-435154
2090-3138
url http://hdl.handle.net/11336/4311
identifier_str_mv Martos, María Alicia; Zubreski, Emilce R.; Garro, Oscar Alfredo; Hours, Roque Alberto; Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels; Hindawi Publishing Corporation; Biotechnology Research International; 2013; 4-2013; 435154-435154
2090-3138
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.hindawi.com/journals/btri/2013/435154/
info:eu-repo/semantics/altIdentifier/issn/2090-3138
info:eu-repo/semantics/altIdentifier/doi/10.1155/2013/435154
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
application/pdf
dc.publisher.none.fl_str_mv Hindawi Publishing Corporation
publisher.none.fl_str_mv Hindawi Publishing Corporation
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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