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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/4311
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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 Técnicas2025-09-03T10:08:29Zoai: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:34982025-09-03 10:08:29.738CONICET 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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1842270047153684480 |
score |
13.13397 |