Production of Pectinolytic Enzymes by the Yeast <i>Wickerhanomyces anomalus</i> Isolated from Citrus Fruits Peels

• Autores: Martos, María Alicia; Zubreski, Emilce; Garro, Oscar Alfredo; Hours, Roque Alberto
• Año de publicación: 2013
• Idioma: inglés
• Tipo de recurso: artículo
• Materia: Ciencias Exactas; Wickerhamomyces anomalus; Pectinolytic enzymes; Fermentación
• Institución: Universidad Nacional de La Plata

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 PG in liquid medium containing glucose and citrus pectin, whose mode of action was 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. PG showed maximal activity at pH 4.5 and at temperature range between 40°C and 50°C. It was stable in the pH range from 3.0 to 6.0 and up to 50°C at optimum pH. The enzymatic extract macerated 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.
Centro de Investigación y Desarrollo en Fermentaciones Industriales