Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots

Autores
Martos, María Alicia; Zubreski, Emilce Roxana; Combina, Mariana; Garro, Oscar Alfredo; Hours, Roque Alberto
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of the present study was the isolation of a yeast strain, from citrus fruit peels, able to produce a polygalacturonase by submerged fermentation with maceration activity of raw cassava roots. Among 160 yeast strains isolated from citrus peels, one strain exhibited the strongest pectinolytic activity. This yeast was identified as Wickerhamomyces anomalus by 5.8S-ITS RFLP analysis and confirmed by amplification of the nucleotide sequence. The yeast produced a polygalacturonase (PG) in Erlenmeyer shake flasks containing YNB, glucose, and citrus pectin. PG synthesis occurred during exponential growth phase, reaching 51 UE.mL-1 after 8 hours of fermentation. A growth yield (Yx/s) of 0.43 gram of cell dry weight per gram of glucose consumed was obtained, and a maximal specific growth rate (µm) of 0.346 h-1 was calculated. The microorganism was unable to assimilate sucrose, galacturonic acid, polygalacturonic acid, or citrus pectin, but it required glucose as carbon and energy source and polygalacturonic acid or citrus pectin as inducers of enzyme synthesis. The crude enzymatic extract of Wickerhamomyces anomalus showed macerating activity of raw cassava. This property is very important in the production of dehydrated mashed cassava, a product of regional interest in the province of Misiones, Argentina.
Fil: Martos, María Alicia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Zubreski, Emilce Roxana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral; Argentina
Fil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fuente
Food Science and Technology (Campinas) 33 (2) : 332-338 (Apr./June 2013)
Materia
Mandioca
Extractos de Levadura
Poligalacturonasa
Cassava
Yeast Extracts
Polygalacturonase
Macerating
Maceración
Wickerhamomyces Anomalus
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1698
Acceder
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oai_identifier_str oai:localhost:20.500.12123/1698
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spelling Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava rootsMartos, María AliciaZubreski, Emilce RoxanaCombina, MarianaGarro, Oscar AlfredoHours, Roque AlbertoMandiocaExtractos de LevaduraPoligalacturonasaCassavaYeast ExtractsPolygalacturonaseMaceratingMaceraciónWickerhamomyces AnomalusThe objective of the present study was the isolation of a yeast strain, from citrus fruit peels, able to produce a polygalacturonase by submerged fermentation with maceration activity of raw cassava roots. Among 160 yeast strains isolated from citrus peels, one strain exhibited the strongest pectinolytic activity. This yeast was identified as Wickerhamomyces anomalus by 5.8S-ITS RFLP analysis and confirmed by amplification of the nucleotide sequence. The yeast produced a polygalacturonase (PG) in Erlenmeyer shake flasks containing YNB, glucose, and citrus pectin. PG synthesis occurred during exponential growth phase, reaching 51 UE.mL-1 after 8 hours of fermentation. A growth yield (Yx/s) of 0.43 gram of cell dry weight per gram of glucose consumed was obtained, and a maximal specific growth rate (µm) of 0.346 h-1 was calculated. The microorganism was unable to assimilate sucrose, galacturonic acid, polygalacturonic acid, or citrus pectin, but it required glucose as carbon and energy source and polygalacturonic acid or citrus pectin as inducers of enzyme synthesis. The crude enzymatic extract of Wickerhamomyces anomalus showed macerating activity of raw cassava. This property is very important in the production of dehydrated mashed cassava, a product of regional interest in the province of Misiones, Argentina.Fil: Martos, María Alicia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Zubreski, Emilce Roxana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral; ArgentinaFil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina2017-11-07T14:58:06Z2017-11-07T14:58:06Z2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1698http://www.scielo.br/pdf/cta/v33n2/aop_cta_5877.pdf0101-2061 (Print)1678-457X (Online)http://dx.doi.org/10.1590/S0101-20612013005000047Food Science and Technology (Campinas) 33 (2) : 332-338 (Apr./June 2013)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:29:04Zoai:localhost:20.500.12123/1698instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:04.402INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
title Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
spellingShingle Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
Martos, María Alicia
Mandioca
Extractos de Levadura
Poligalacturonasa
Cassava
Yeast Extracts
Polygalacturonase
Macerating
Maceración
Wickerhamomyces Anomalus
title_short Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
title_full Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
title_fullStr Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
title_full_unstemmed Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
title_sort Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
dc.creator.none.fl_str_mv Martos, María Alicia
Zubreski, Emilce Roxana
Combina, Mariana
Garro, Oscar Alfredo
Hours, Roque Alberto
author Martos, María Alicia
author_facet Martos, María Alicia
Zubreski, Emilce Roxana
Combina, Mariana
Garro, Oscar Alfredo
Hours, Roque Alberto
author_role author
author2 Zubreski, Emilce Roxana
Combina, Mariana
Garro, Oscar Alfredo
Hours, Roque Alberto
author2_role author
author
author
author
dc.subject.none.fl_str_mv Mandioca
Extractos de Levadura
Poligalacturonasa
Cassava
Yeast Extracts
Polygalacturonase
Macerating
Maceración
Wickerhamomyces Anomalus
topic Mandioca
Extractos de Levadura
Poligalacturonasa
Cassava
Yeast Extracts
Polygalacturonase
Macerating
Maceración
Wickerhamomyces Anomalus
dc.description.none.fl_txt_mv The objective of the present study was the isolation of a yeast strain, from citrus fruit peels, able to produce a polygalacturonase by submerged fermentation with maceration activity of raw cassava roots. Among 160 yeast strains isolated from citrus peels, one strain exhibited the strongest pectinolytic activity. This yeast was identified as Wickerhamomyces anomalus by 5.8S-ITS RFLP analysis and confirmed by amplification of the nucleotide sequence. The yeast produced a polygalacturonase (PG) in Erlenmeyer shake flasks containing YNB, glucose, and citrus pectin. PG synthesis occurred during exponential growth phase, reaching 51 UE.mL-1 after 8 hours of fermentation. A growth yield (Yx/s) of 0.43 gram of cell dry weight per gram of glucose consumed was obtained, and a maximal specific growth rate (µm) of 0.346 h-1 was calculated. The microorganism was unable to assimilate sucrose, galacturonic acid, polygalacturonic acid, or citrus pectin, but it required glucose as carbon and energy source and polygalacturonic acid or citrus pectin as inducers of enzyme synthesis. The crude enzymatic extract of Wickerhamomyces anomalus showed macerating activity of raw cassava. This property is very important in the production of dehydrated mashed cassava, a product of regional interest in the province of Misiones, Argentina.
Fil: Martos, María Alicia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Zubreski, Emilce Roxana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral; Argentina
Fil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
description The objective of the present study was the isolation of a yeast strain, from citrus fruit peels, able to produce a polygalacturonase by submerged fermentation with maceration activity of raw cassava roots. Among 160 yeast strains isolated from citrus peels, one strain exhibited the strongest pectinolytic activity. This yeast was identified as Wickerhamomyces anomalus by 5.8S-ITS RFLP analysis and confirmed by amplification of the nucleotide sequence. The yeast produced a polygalacturonase (PG) in Erlenmeyer shake flasks containing YNB, glucose, and citrus pectin. PG synthesis occurred during exponential growth phase, reaching 51 UE.mL-1 after 8 hours of fermentation. A growth yield (Yx/s) of 0.43 gram of cell dry weight per gram of glucose consumed was obtained, and a maximal specific growth rate (µm) of 0.346 h-1 was calculated. The microorganism was unable to assimilate sucrose, galacturonic acid, polygalacturonic acid, or citrus pectin, but it required glucose as carbon and energy source and polygalacturonic acid or citrus pectin as inducers of enzyme synthesis. The crude enzymatic extract of Wickerhamomyces anomalus showed macerating activity of raw cassava. This property is very important in the production of dehydrated mashed cassava, a product of regional interest in the province of Misiones, Argentina.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
2017-11-07T14:58:06Z
2017-11-07T14:58:06Z
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/20.500.12123/1698
http://www.scielo.br/pdf/cta/v33n2/aop_cta_5877.pdf
0101-2061 (Print)
1678-457X (Online)
http://dx.doi.org/10.1590/S0101-20612013005000047
url http://hdl.handle.net/20.500.12123/1698
http://www.scielo.br/pdf/cta/v33n2/aop_cta_5877.pdf
http://dx.doi.org/10.1590/S0101-20612013005000047
identifier_str_mv 0101-2061 (Print)
1678-457X (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food Science and Technology (Campinas) 33 (2) : 332-338 (Apr./June 2013)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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