Screening and Selection of Wild Strains for L-arabinose isomerase production

• Autores: Manzo, Ricardo Martín; Simonetta, Arturo Carlos; Rubiolo, Amelia Catalina; Mammarella, Enrique José
• Año de publicación: 2013
• Idioma: inglés
• Tipo de recurso: artículo
• Materia: L-arabinose isomerase; D-galactose; T-tagatose; Whey proteins; Cheese whey; Microbiological method
• Institución: Consejo Nacional de Investigaciones Científicas y Técnicas

The majority of L-arabinose isomerases have been isolated by recombinant techniques, but this methodology implies a reduced technological application. For this reason, 29 bacterial strains, some of them previously characterized as L-arabinose isomerase producers, were assayed as L-arabinose fermenting strains by employing conveniently designed culture media with 0.5% (w/v) L-arabinose as main carbon source. From all evaluated bacterial strains, Enterococcus faecium DBFIQ ID: E36, Enterococcus faecium DBFIQ ID: ETW4 and Pediococcus acidilactici ATCC ID: 8042 were, in this order, the best L-arabinose fermenting strains. Afterwards, to assay L-arabinose metabolization and L-arabinose isomerase activity, cell-free extract and saline precipitated cell-free extract of the three bacterial cultures were obtained and the production of ketoses was determined by the cysteine carbazole sulfuric acid method. Results showed that the greater the L-arabinose metabolization ability, the higher the enzymatic activity achieved, so Enterococcus faecium DBFIQ ID: E36 was selected to continue with production, purification and characterization studies. This work thus describes a simple microbiological method for the selection of L-arabinose fermenting bacteria for the potential production of the enzyme L-arabinose isomerase.
Fil: Manzo, Ricardo Martín. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Departamento de Ingeniería en Alimento. Area de Biotecnología; Argentina;
Fil: Simonetta, Arturo Carlos. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Departamento de Ingeniería en Alimento. Area de Biotecnología; Argentina;
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET- Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina;
Fil: Mammarella, Enrique José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET- Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina;