Selección de cepas de levaduras productoras de enzimas pécticas

The present study was undertaken to find yeast strains with high pectinolytic activity. Yeast strains isolated from citrus fruits, were screened for pectinase production. The species with the best pectinase activity was selected to evaluate their ability to produce pectic enzymes by submerged fermen...

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Autores principales: Martos, María Alicia, Zubreski, Emilce R., Velázquez, Gabriela S., Martínez Vázquez, Francisco, Benassi, Fernando O., Hours, Roque Alberto
Formato: Articulo
Lenguaje:Español
Publicado: 2007
Materias:
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/106032
https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/592
Aporte de:
id I19-R120-10915-106032
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Español
topic Biología
Química
Geotrichum sp.
Screening of yeasts
Polygalacturonase
Maceration
Selección de levaduras
Poligalacturonasa
Maceración
spellingShingle Biología
Química
Geotrichum sp.
Screening of yeasts
Polygalacturonase
Maceration
Selección de levaduras
Poligalacturonasa
Maceración
Martos, María Alicia
Zubreski, Emilce R.
Velázquez, Gabriela S.
Martínez Vázquez, Francisco
Benassi, Fernando O.
Hours, Roque Alberto
Selección de cepas de levaduras productoras de enzimas pécticas
topic_facet Biología
Química
Geotrichum sp.
Screening of yeasts
Polygalacturonase
Maceration
Selección de levaduras
Poligalacturonasa
Maceración
description The present study was undertaken to find yeast strains with high pectinolytic activity. Yeast strains isolated from citrus fruits, were screened for pectinase production. The species with the best pectinase activity was selected to evaluate their ability to produce pectic enzymes by submerged fermentation processes. The effect of different carbon sources on polygalacturonase (PGase) production was studied. Different vegetable tissues were used for tests of maceration with the crude enzyme extract. Among 154 yeast strains isolated, yeast Nº 111 was positive for pectinase activity and was identified as Geotrichum sp. Maximum PGase production obtained was 90.7 EU/ml when this yeast grown in shake flasks under the presence of glucose and citrus pectin as carbon sources. All tissues studied were macerated by the enzyme extract, microscopic examination showed a suspension of loose single cells. Lysis of cells was not observed.
format Articulo
Articulo
author Martos, María Alicia
Zubreski, Emilce R.
Velázquez, Gabriela S.
Martínez Vázquez, Francisco
Benassi, Fernando O.
Hours, Roque Alberto
author_facet Martos, María Alicia
Zubreski, Emilce R.
Velázquez, Gabriela S.
Martínez Vázquez, Francisco
Benassi, Fernando O.
Hours, Roque Alberto
author_sort Martos, María Alicia
title Selección de cepas de levaduras productoras de enzimas pécticas
title_short Selección de cepas de levaduras productoras de enzimas pécticas
title_full Selección de cepas de levaduras productoras de enzimas pécticas
title_fullStr Selección de cepas de levaduras productoras de enzimas pécticas
title_full_unstemmed Selección de cepas de levaduras productoras de enzimas pécticas
title_sort selección de cepas de levaduras productoras de enzimas pécticas
publishDate 2007
url http://sedici.unlp.edu.ar/handle/10915/106032
https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/592
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