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Luong HQ, Le TN, Lee PH, Hsieh PC. Optimization of nonspecific protease activity fabrication by Bacillus subtilis N30 isolated from Taiwan using different models of response surface methodology. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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2
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Ezeh NO, Nwagu TN, Amadi OC, Okolo B, Moneke A, Agu R. Extracellular pectinase production from a novel Yarrowia phangngaensis XB3 grown on banana waste and its application in fruit juice clarification. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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3
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Different approaches to supplement polysaccharide-degrading enzymes in vinification: effects on color extraction, phenolic composition, antioxidant activity and sensory profiles of Malbec wines. Food Res Int 2022; 157:111447. [DOI: 10.1016/j.foodres.2022.111447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 05/20/2022] [Accepted: 05/28/2022] [Indexed: 11/23/2022]
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4
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Almowallad SA, Alshammari GM, Alsayadi MM, Aljafer N, Al-Sanea EA, Yahya MA, Al-Harbi LN. Partial Purification and Characterization of Exo-Polygalacturonase Produced by Penicillium oxalicum AUMC 4153. Life (Basel) 2022; 12:life12020284. [PMID: 35207571 PMCID: PMC8876663 DOI: 10.3390/life12020284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/08/2022] [Accepted: 02/11/2022] [Indexed: 11/18/2022] Open
Abstract
Pectinase enzymes are important industrial enzymes having considerable applications in several industries, especially in food processing. Pectinases contribute 25% of global food enzyme sales. Therefore, the demand for a commercial enzyme with desirable characteristics and low production costs has become one of the great targets. Hence, this study aims to produce exo-polygalacturonase (exo-PG) using local fungal isolate Penicillium oxalicum AUMC 4153 by utilizing sugar beet manufacturing waste (sugar beet pulp) as a sole raw carbon source under shaken submerged fermentation, which is purified and characterized to optimize enzyme biochemical properties for industrial application. The purity of the obtained exo-PG was increased by about 28-fold, and the final enzyme yield was 57%. The partially purified enzyme was active at a broad range of temperatures (30–60 °C). The optimum temperature and pH for the purified exo-PG activity were 50 °C and pH 5. The enzyme was stable at a range of pH 3 to 6 and temperature 30–50 °C for 210 min. The values for Km and Vmax were 0.67 mg/mL, with polygalacturonic acid as substrate and 6.13 µmole galacturonic acid/min/mg protein, respectively. It can be concluded that purified exo-PG production by P. oxalicum grown on sugar beet waste is a promising effective method for useful applications.
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Affiliation(s)
- Shamsan A. Almowallad
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb P.O. Box 70270, Yemen; (S.A.A.); (M.M.A.)
| | - Ghedeir M. Alshammari
- Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Muneer M. Alsayadi
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb P.O. Box 70270, Yemen; (S.A.A.); (M.M.A.)
| | - Naofel Aljafer
- School of Biological and Marine Sciences, University of Plymouth, Plymouth PL4 8AA, UK;
| | - Ekram A. Al-Sanea
- Department of Biology, College of Sciences, Ibb University, Ibb P.O. Box 70270, Yemen;
| | - Mohammed Abdo Yahya
- Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia;
- Correspondence: (M.A.Y.); (L.N.A.-H.)
| | - Laila Naif Al-Harbi
- Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia;
- Correspondence: (M.A.Y.); (L.N.A.-H.)
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Bilal M, Ji L, Xu Y, Xu S, Lin Y, Iqbal HMN, Cheng H. Bioprospecting Kluyveromyces marxianus as a Robust Host for Industrial Biotechnology. Front Bioeng Biotechnol 2022; 10:851768. [PMID: 35519613 PMCID: PMC9065261 DOI: 10.3389/fbioe.2022.851768] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Accepted: 03/23/2022] [Indexed: 02/05/2023] Open
Abstract
Kluyveromyces marxianus is an emerging non-conventional food-grade yeast that is generally isolated from diverse habitats, like kefir grain, fermented dairy products, sugar industry sewage, plants, and sisal leaves. A unique set of beneficial traits, such as fastest growth, thermotolerance, and broad substrate spectrum (i.e., hemi-cellulose hydrolysates, xylose, l-arabinose, d-mannose, galactose, maltose, sugar syrup molasses, cellobiose, and dairy industry) makes this yeast a particularly attractive host for applications in a variety of food and biotechnology industries. In contrast to Saccharomyces cerevisiae, most of the K. marxianus strains are apparently Crabtree-negative or having aerobic-respiring characteristics, and unlikely to endure aerobic alcoholic fermentation. This is a desirable phenotype for the large-scale biosynthesis of products associated with biomass formation because the formation of ethanol as an undesirable byproduct can be evaded under aerobic conditions. Herein, we discuss the current insight into the potential applications of K. marxianus as a robust yeast cell factory to produce various industrially pertinent enzymes, bioethanol, cell proteins, probiotic, fructose, and fructo-oligosaccharides, and vaccines, with excellent natural features. Moreover, the biotechnological improvement and development of new biotechnological tools, particularly CRISPR-Cas9-assisted precise genome editing in K. marxianus are delineated. Lastly, the ongoing challenges, concluding remarks, and future prospects for expanding the scope of K. marxianus utilization in modern biotechnology, food, feed, and pharmaceutical industries are also thoroughly vetted. In conclusion, it is critical to apprehend knowledge gaps around genes, metabolic pathways, key enzymes, and regulation for gaining a complete insight into the mechanism for producing relevant metabolites by K. marxianus.
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Affiliation(s)
- Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
- *Correspondence: Hairong Cheng, ; Muhammad Bilal,
| | - Liyun Ji
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, China
| | - Yirong Xu
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, China
| | - Shuo Xu
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, China
| | - Yuping Lin
- National Center of Technology Innovation for Synthetic Biology, Tianjin, China
| | - Hafiz M. N. Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, Mexico
| | - Hairong Cheng
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, China
- *Correspondence: Hairong Cheng, ; Muhammad Bilal,
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6
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Uzuner S, Cekmecelioglu D. Biochemical characterization and stability of Bacillus subtilis polygalacturonase produced using hazelnut shells by submerged fermentation. BIOCATAL BIOTRANSFOR 2021. [DOI: 10.1080/10242422.2020.1871332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Sibel Uzuner
- Faculty of Engineering, Department of Food Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey
| | - Deniz Cekmecelioglu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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Karim A, Gerliani N, Aïder M. Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology. Int J Food Microbiol 2020; 333:108818. [PMID: 32805574 DOI: 10.1016/j.ijfoodmicro.2020.108818] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 08/04/2020] [Accepted: 08/05/2020] [Indexed: 11/18/2022]
Abstract
Several yeasts, which are eukaryotic microorganisms, have long been used in different industries due to their potential applications, both for fermentation and for the production of specific metabolites. Kluyveromyces marxianus is one of the most auspicious nonconventional yeasts, generally isolated from wide-ranging natural habitats such as fermented traditional dairy products, kefir grain, sewage from sugar industries, sisal leaves, and plants. This is a food-grade yeast with various beneficial traits, such as rapid growth rate and thermotolerance that make it appealing for different industrial food and biotechnological applications. K. marxianus is a respiro-fermentative yeast likely to produce energy by either respiration or fermentation pathways. It generates a wide-ranging specific metabolites and could contribute to a variety of different food and biotechnological industries. Although Saccharomyces cerevisiae is the most widely used dominant representative in all aspects, many applications of K. marxianus in biotechnology, food and environment have only started to emerge nowadays; some of the most promising applications are reviewed here. The general physiology of K. marxianus is outlined, and then the different applications are discussed: first, the applications of K. marxianus in biotechnology, and then the recent advances and possible applications in food, feed and environmental industries. Finally, this review provides a discussion of the main challenges and some perspectives for targeted applications of K. marxianus in the modern food technology and applied biotechnology in order to exploit the full potential of this yeast which can be used as a cell factory with great efficiency.
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Affiliation(s)
- Ahasanul Karim
- Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Natela Gerliani
- Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Mohammed Aïder
- Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
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Hong M, Li J, Chen Y. Characterization of tolerance and multi-enzyme activities in non-Saccharomyces yeasts isolated from Vidal blanc icewine fermentation. J Food Biochem 2019; 43:e13027. [PMID: 31478209 DOI: 10.1111/jfbc.13027] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 07/03/2019] [Accepted: 08/11/2019] [Indexed: 12/26/2022]
Abstract
This work aim to study the tolerance and aroma-related enzymes activities of the non-Saccharomyces yeasts in Vidal blanc icewine from the Huanren region of China. The strains were identified by sequencing internal transcribed spacer (ITS) region and the 26S rDNA D1/D2 domain genes and all representative non-Saccharomyces yeasts were belonged to genera Metschnikowia, Hanseniaspora, Torulaspora, Candida, and Debaryomyces. A total of 28 strains were carried out for tolerance experiments and results suggested that most of them could tolerate 500 g/L glucose, 4% ethanol, 20 g/L tartaric acid, and 350 mg/L SO2 . Finally, a total of 17 strains with better tolerance were carried out for the β-glucosidase, β-xylosidase, and pectinase activities experiments. The results showed that Candida railenensis HC08 and the strains of Hanseniaspora genus have satisfactory multi-enzyme activities, which can be used to design mixed fermentation to produce characteristic icewine. PRACTICAL APPLICATIONS: Non-Saccharomyces yeasts produces a series of hydrolytic enzymes that are thought to have a significant contribution to the aroma complexity of wines, however, are poorly explored in icewine. In this work, most of the non-Saccharomyces yeasts screened from Chinese icewine can adapt well to the high-sugar and high-acid environment of icewine, and can secrete hydrolase. The application of these strains in mixed fermentation could provide a prospect for the production of characteristic icewine.
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Affiliation(s)
- Mengnan Hong
- Institute of Food Science and Engineering, Jinzhou Medical University, Jinzhou, P.R. China
| | - Jing Li
- Institute of Food Science and Engineering, Jinzhou Medical University, Jinzhou, P.R. China
| | - Yuwen Chen
- Institute of Food Science and Engineering, Jinzhou Medical University, Jinzhou, P.R. China
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Optimizing Culture Conditions by Statistical Approach to Enhance Production of Pectinase from Bacillus sp. Y1. BIOMED RESEARCH INTERNATIONAL 2019; 2019:8146948. [PMID: 30915361 PMCID: PMC6402201 DOI: 10.1155/2019/8146948] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2018] [Revised: 12/02/2018] [Accepted: 12/16/2018] [Indexed: 11/17/2022]
Abstract
It was found that Bacillus sp. Y1 could secrete alkaline pectinase with suitable enzyme system for powerful and fast degumming of ramie fiber. In this study, the medium components and fermentation conditions were optimized by some statistical methods including mixture design, fractional factorial design, central composite design and response surface methodology, and single factor method for enhancing the alkaline pectinase production. The optimized conditions for pectinase production were that the culture was shaken at 34°C for 60 h in 50 mL of medium containing 10.5% (w/v) carbon source (consisting of 3.8% starch, 4.2% wheat bran, and 2.5% sucrose), 0.37% (NH4)2SO4, 0.3% MgSO4, and 0.1% Tween-80, with initial pH 8.2 and inoculation amount of 1.3 mL (with the OD600 of the seed medium about 5.77). Using the optimizing conditions, the activities of polygalacturonate lyase (PGL) and polygalacturonase (PG) in fermentation liquor were increased to 2.00-fold and 3.44-fold, respectively, and the fermentation time shortened 12 hours (from 72 h to 60 h), which showed good application potential in degumming of ramie.
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Shanmugavel M, Vasantharaj S, Yazhmozhi A, Bhavsar P, Aswin P, Felshia C, Mani U, Ranganathan B, Gnanamani A. A study on pectinases from Aspergillus tamarii: Toward greener approach for cotton bioscouring and phytopigments processing. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2018. [DOI: 10.1016/j.bcab.2018.06.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Prendes LP, Fontana AR, Merín MG, D´ Amario Fernández A, Bottini R, Ramirez ML, Morata de Ambrosini VI. Natural occurrence and production of tenuazonic acid in wine grapes in Argentina. Food Sci Nutr 2018; 6:523-531. [PMID: 29876102 PMCID: PMC5980183 DOI: 10.1002/fsn3.577] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 11/21/2017] [Accepted: 12/01/2017] [Indexed: 01/16/2023] Open
Abstract
A survey was carried out to determine natural occurrence of tenuazonic acid (TA) in healthy and rotten wine grapes samples from different varieties (n = 37) collected during 2016 vintage in the region of DOC San Rafael (Argentina). In addition, inoculation experiments with three Alternaria alternata strains in wine grapes were done to elucidate TA production and its major influencing factors. The 16.2% (6/37) of total wine grape samples showed TA contamination with 4% (1/25) of incidence in healthy samples (77 μg·kg-1) and 42% (5/12) in rotten samples (10-778 μg·kg-1). Malbec, Cabernet Sauvignon, and Syrah varieties showed TA contamination, whereas Bonarda, Ancelota, Torrontés, Semillón, and Chenin did not. During inoculation experiments in wine grapes, two of three strains were able to produce TA among the evaluated conditions and the highest TA production was observed at 15°C and 25°C after 24 days of incubation. Nutritional composition of grapes results appropriate for A. alternata infection and TA production and, together with the adequate field conditions, favors TA natural occurrence in wine grapes.
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Affiliation(s)
- Luciana P. Prendes
- Facultad de Ciencias Aplicadas a la IndustriaUniversidad Nacional de CuyoSan RafaelArgentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Sede CentralBuenos AiresArgentina
| | - Ariel R. Fontana
- Instituto de Biología Agrícola de MendozaConsejo Nacional de Investigaciones Científicas y Técnicas‐Universidad Nacional de CuyoChacras de CoriaArgentina
| | - María G. Merín
- Facultad de Ciencias Aplicadas a la IndustriaUniversidad Nacional de CuyoSan RafaelArgentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Sede CentralBuenos AiresArgentina
| | - Agustina D´ Amario Fernández
- Instituto de Biología Agrícola de MendozaConsejo Nacional de Investigaciones Científicas y Técnicas‐Universidad Nacional de CuyoChacras de CoriaArgentina
| | - Rubén Bottini
- Instituto de Biología Agrícola de MendozaConsejo Nacional de Investigaciones Científicas y Técnicas‐Universidad Nacional de CuyoChacras de CoriaArgentina
| | - María L. Ramirez
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Sede CentralBuenos AiresArgentina
- Departamento de Microbiología e InmunologíaFacultad de Ciencias Exactas Físico‐Químicas y NaturalesUniversidad Nacional de Río CuartoRío CuartoArgentina
| | - Vilma I. Morata de Ambrosini
- Facultad de Ciencias Aplicadas a la IndustriaUniversidad Nacional de CuyoSan RafaelArgentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Sede CentralBuenos AiresArgentina
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Poondla V, Chikati R, Kallubai M, Chennupati V, Subramanyam R, Obulam VSR. Characterization and molecular modeling of polygalacturonase isoforms from Saccharomyces cerevisiae. 3 Biotech 2017; 7:285. [PMID: 28828292 DOI: 10.1007/s13205-017-0912-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Accepted: 08/02/2017] [Indexed: 10/19/2022] Open
Abstract
Earlier, low-temperature-active polygalacturonase isoforms from Saccharomyces cerevisiae PVK4 were isolated and purified. Substrate specificity of polygalacturonase isoforms indicated high affinity for pectins and very low enzyme activity towards non-pectic polysaccharides. To characterize the polygalacturonase isoforms, biochemical, spectral, and in silico approaches were used. The apparent Km and Vmax values for hydrolysis of pectin and galacturonic acid were 0.31 mg/ml and 3.15 mmol min/mg, respectively. Interestingly, the polygalacturonase isoforms were found to be more stable at optimal pH and temperature of 4.5 and 40 °C, respectively. These isoforms were reacted with different metal ions; Cd2+ and Ni2+ severely inhibited the enzyme activity, while Mg2+, Zn2+, Cd2+, Fe2+ Cu2+, and Ni2+ inhibited to a lesser extent, which clearly demonstrated that variations in enzyme activity were due to their differential binding affinity of metal ions. Furthermore, decrease in the viscosity of polygalacturonic acid and citrus pectin by these isoforms was approximately four and six times higher than the rate of release of reducing sugars. This indicates that polygalacturonase isoforms have an endo-mode of action. In addition to the above, thermostability of purified polygalacturonase isoforms was studied by circular dichroism and fluorescence spectroscopy. Circular dichroism showed 18% alpha helix and 57% beta sheets at pH 5, while at pH 7, 8, and 9 there was an increase of random coil. Fluorescence studies revealed small conformational changes, which were observed at 30-50 °C, while unfolding transition region was noticed between 60 and 70 °C. The purified enzyme fractions were analyzed by MALDI-TOF MS. Finally, 3D model structures for isoenzymes of polygalacturonase of S. cerevisiae were generated and validated as good quality models, which are also suitable for molecular interaction studies.
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Production and Properties of a Thermostable, pH-Stable Exo-Polygalacturonase Using Aureobasidium pullulans Isolated from Saharan Soil of Algeria Grown on Tomato Pomace. Foods 2016; 5:foods5040072. [PMID: 28231166 PMCID: PMC5302420 DOI: 10.3390/foods5040072] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2016] [Revised: 10/25/2016] [Accepted: 10/25/2016] [Indexed: 11/17/2022] Open
Abstract
Polygalacturonase is a valuable biocatalyst for several industrial applications. Production of polygalacturonase using the Aureobasidium pullulans stain isolated from Saharan soil of Algeria was investigated. Its capacity to produce polygalacturonase was assessed under submerged culture using tomato pomace as an abundant agro-industrial substrate. Optimization of the medium components, which enhance polygalacturonase activity of the strain Aureobasidium pullulans, was achieved with the aid of response surface methodology. The composition of the optimized medium was as follows: tomato pomace 40 g/L, lactose 1.84 g/L, CaCl20.09 g/L and pH 5.16. Practical validation of the optimum medium provided polygalacturonase activity of 22.05 U/mL, which was 5-fold higher than in unoptimized conditions. Batch cultivation in a 20 L bioreactor performed with the optimal nutrients and conditions resulted in a high polygalacturonase content (25.75 U/mL). The enzyme showed stability over a range of temperature (5–90 °C) with an optimum temperature of 60 °C with pH 5.0, exhibiting 100% residual activity after 1h at 60 °C. This enzyme was stable at a broad pH range (5.0–10). The enzyme proved to be an exo-polygalacturonase, releasing galacturonic acid by hydrolysis of polygalacturonic acid. Moreover, the exo-polygalacturonase was able to enhance the clarification of both apple and citrus juice. As a result, an economical polygalacturonase production process was defined and proposed using an industrial food by-product.
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Di YL, Lu XM, Zhu ZQ, Zhu FX. Time Course of Carbendazim Stimulation on Pathogenicity of Sclerotinia sclerotiorum Indicates a Direct Stimulation Mechanism. PLANT DISEASE 2016; 100:1454-1459. [PMID: 30686209 DOI: 10.1094/pdis-11-15-1349-re] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Previous studies have demonstrated that subtoxic doses of carbendazim have a stimulatory effect on pathogenicity of Sclerotinia sclerotiorum on rapeseed plants. The present study focused on the time-course profile of the stimulatory effect and its relevance to stimulation mechanisms. At 12 h postinoculation (HPI), initial necrotic lesions were visible only for rapeseed leaves treated with carbendazim at 0.2 and 1 μg/ml, whereas no disease symptoms were observed for the nontreated control. At 18 HPI, carbendazim stimulation on pathogenicity was more obvious than at 12 HPI. Study with scanning electron microscopy demonstrated that no discernable differences in the development of disease symptoms could be detected at 8 HPI. However, at 12 HPI, necrotic symptoms of the epidermal cells were apparent only for leaves sprayed with carbendazim. These results indicated that stimulations on pathogenicity occurred in the first 12 h, implying that direct stimulation rather than overcompensation to the disruption of homeostasis was likely to be the underlying mechanism for pathogenicity stimulation. Greenhouse experiments showed that spraying carbendazim at 400 μg/ml on potted rapeseed plants had statistically significant (P < 0.05) stimulations on pathogenicity for inoculations at 1, 3, 5, and 7 days after application (DAA). The stimulation action eventually disappeared for inoculations at 14 DAA. Mycelia grown on potato dextrose agar (PDA) supplemented with carbendazim at 400 μg/ml were more pathogenic than the nontreated control. However, after additional growth of the mycelia on fungicide-free PDA for 2 days, the stimulatory effect disappeared completely, indicating that carbendazim was indispensable for pathogenicity stimulations. Studies on biochemical mechanisms indicated that cell-wall-degrading enzymes such as cellulase, pectinase, and polygalacturonase were not involved in pathogenicity stimulations. These results will advance our understanding of the nature and mechanisms of fungicide stimulation on fungal pathogenicity and, thus, are valuable for judicious applications of fungicides.
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Affiliation(s)
- Ya-Li Di
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Xiao-Ming Lu
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Zu-Qing Zhu
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Fu-Xing Zhu
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
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Multiple Parameter Optimization for Maximization of Pectinase Production by Rhizopus sp. C4 under Solid State Fermentation. FERMENTATION-BASEL 2016. [DOI: 10.3390/fermentation2020010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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17
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Poondla V, Yannam SK, Gummadi SN, Subramanyam R, Reddy Obulam VS. Enhanced production of pectinase by Saccharomyces cerevisiae isolate using fruit and agro-industrial wastes: Its application in fruit and fiber processing. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2016. [DOI: 10.1016/j.bcab.2016.02.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Pili J, Danielli A, Zeni J, Trentini MMS, Cansian RL, Toniazzo G, Valduga E. Utilization of Orange Peel, Corn Steep Liquor, and Parboiled Rice Water in the Production of Polygalacturonase from Aspergillus niger. Ind Biotechnol (New Rochelle N Y) 2015. [DOI: 10.1089/ind.2015.0011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Jonaina Pili
- Department of Food Engineering, URI Erechim, Erechim, Brazil
| | | | - Jamile Zeni
- Department of Food Engineering, URI Erechim, Erechim, Brazil
| | | | | | | | - Eunice Valduga
- Department of Food Engineering, URI Erechim, Erechim, Brazil
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Zeni J, Pili J, Cence K, Toniazzo G, Treichel H, Valduga E. Characterization of novel thermostable polygalacturonases from Penicillium brasilianum and Aspergillus niger. Bioprocess Biosyst Eng 2015; 38:2497-502. [PMID: 26341112 DOI: 10.1007/s00449-015-1468-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Accepted: 08/28/2015] [Indexed: 11/29/2022]
Abstract
The aim of this research was the partial characterization of polygalacturonase (PG) extracts produced by a newly isolated Penicillium brasilianum and Aspergillus niger in submerged fermentation. The partial characterization of the crude enzymatic extracts showed optimum activity at pH 5.5 and 37 °C for both extracts. The results of temperature stability showed that PG from both microorganisms were more stable at 55 °C. However, the enzyme obtained by P. brasilianum presents a half-life time (t 1/2 = 693.10 h), about one order of magnitude higher than those observed in for A. niger at 55 °C. In terms of pH stability, the PG produced by P. brasilianum presented higher stability at pH 4.0 and 5.0, while the PG from A. niger showed higher stability at pH 5.0.
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Affiliation(s)
- Jamile Zeni
- Department of Food Engineering, URI-Erechim, Av. Sete de Setembro, 1621, Erechim, RS, 99700-000, Brazil
| | - Jonaina Pili
- Department of Food Engineering, URI-Erechim, Av. Sete de Setembro, 1621, Erechim, RS, 99700-000, Brazil
| | - Karine Cence
- Department of Food Engineering, URI-Erechim, Av. Sete de Setembro, 1621, Erechim, RS, 99700-000, Brazil
| | - Geciane Toniazzo
- Department of Food Engineering, URI-Erechim, Av. Sete de Setembro, 1621, Erechim, RS, 99700-000, Brazil
| | - Helen Treichel
- Federal University of Fronteira Sul-Campus de Erechim, Av. Dom João Hoffmann, 313, Erechim, 99700-000, Brazil
| | - Eunice Valduga
- Department of Food Engineering, URI-Erechim, Av. Sete de Setembro, 1621, Erechim, RS, 99700-000, Brazil.
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Assessment of pectinase production by Bacillus mojavensis I4 using an economical substrate and its potential application in oil sesame extraction. Journal of Food Science and Technology 2015; 52:7710-22. [PMID: 26604345 DOI: 10.1007/s13197-015-1964-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/07/2015] [Accepted: 07/14/2015] [Indexed: 10/23/2022]
Abstract
Carrot (Daucus carota) peels, local agricultural waste product, is rich in lignocellulolytic material, including pectin which can act as an inducer of pectinase production. Pectinolytic enzymes production by Bacillus mojavensis I4 was studied in liquid state fermentation using carrot peel as a substrate. Medium composition and culture conditions for the pectinase production by I4 were optimized using two statistical methods: Taguchi design was applied to find the key ingredients and conditions for the best yield of enzyme production and The Box-Behnken design was used to optimize the value of the four significant variables: carrot peels powder, NH4Cl, inoculum size and incubation time. The optimal conditions for higher production of pectinase were carrot peels powder 6.5 %, NH4Cl 0.3 %, inoculum level 3 % and cultivation time 32 h. Under these conditions, the pectinase experimental yield (64.8 U/ml) closely matched the yield predicted by the statistical model (63.55 U/ml) with R (2) = 0.963. The best pectinase activity was observed at the temperature of 60 °C and at pH 8.0. The enzyme retained more than 90 % of its activity after 24 h at pH ranging from 6.0 to 10.0. The enzyme preserved more than 85 % of its initial activity after 60 min of pre-incubation at 30-40 °C and more than 67 % at 50 °C. The extracellular juice of I4 was applied in the process of sesame seeds oil extraction. An improvement of 3 % on the oil yield was obtained. The findings demonstrated that the B. mojavensis I4 has a promising potential for future use in a wide range of industrial and biotechnological applications.
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Uzuner S, Cekmecelioglu D. Enhanced pectinase production by optimizing fermentation conditions of Bacillus subtilis growing on hazelnut shell hydrolyzate. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.molcatb.2015.01.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Comparison of a pectinolytic extract of Kluyveromyces marxianus and a commercial enzyme preparation in the production of Ives (Vitis labrusca) grape juice. World J Microbiol Biotechnol 2015; 31:755-62. [DOI: 10.1007/s11274-015-1828-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2014] [Accepted: 02/19/2015] [Indexed: 11/27/2022]
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Merín M, Morata de Ambrosini V. Highly cold-active pectinases under wine-like conditions from non-Saccharomyces
yeasts for enzymatic production during winemaking. Lett Appl Microbiol 2015; 60:467-74. [DOI: 10.1111/lam.12390] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2014] [Revised: 01/06/2015] [Accepted: 01/07/2015] [Indexed: 11/30/2022]
Affiliation(s)
- M.G. Merín
- Facultad de Ciencias Aplicadas a la Industria; Universidad Nacional de Cuyo; San Rafael Mendoza Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Ciudad Autónoma de Buenos Aires; San Rafael Mendoza Argentina
| | - V.I. Morata de Ambrosini
- Facultad de Ciencias Aplicadas a la Industria; Universidad Nacional de Cuyo; San Rafael Mendoza Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Ciudad Autónoma de Buenos Aires; San Rafael Mendoza Argentina
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Poondla V, Bandikari R, Subramanyam R, Reddy Obulam VS. Low temperature active pectinases production by Saccharomyces cerevisiae isolate and their characterization. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2015. [DOI: 10.1016/j.bcab.2014.09.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Martín MC, Morata de Ambrosini VI. Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12498] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- María Carolina Martín
- Facultad de Ciencias Aplicadas a la Industria; Universidad Nacional de Cuyo; Bernardo de Irigoyen 375 5600 San Rafael Mendoza Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Av. Rivadavia 1917 (C1033AAJ) Ciudad Autónoma de Buenos Aires Buenos Aires Argentina
| | - Vilma Inés Morata de Ambrosini
- Facultad de Ciencias Aplicadas a la Industria; Universidad Nacional de Cuyo; Bernardo de Irigoyen 375 5600 San Rafael Mendoza Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Av. Rivadavia 1917 (C1033AAJ) Ciudad Autónoma de Buenos Aires Buenos Aires Argentina
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Construction of a Kluyveromyces lactis ku80 − Host Strain for Recombinant Protein Production: Extracellular Secretion of Pectin Lyase and a Streptavidin–Pectin Lyase Chimera. Mol Biotechnol 2014; 56:319-28. [DOI: 10.1007/s12033-013-9711-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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27
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Merín MG, Mendoza LM, Morata de Ambrosini VI. Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases. J Basic Microbiol 2013; 54:835-42. [PMID: 23686851 DOI: 10.1002/jobm.201200534] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2012] [Accepted: 02/17/2013] [Indexed: 11/08/2022]
Abstract
In this study indigenous yeasts associated with wineries, grapes and Malbec fermented must from San Rafael viticulture region (Argentina) were isolated to select pectinolytic strains for their potential use in enology. Pectinolytic yeasts were identified by physiological and molecular methods. Among 78 isolates, only nine were able to produce extracellular pectinases. Six isolated from berry surface were identified as Aureobasidium pullulans and the remaining isolates, recovered from wineries, belonged to Saccharomyces cerevisiae and Filobasidium capsuligenum species. Pectinase production was evaluated under vinification-related conditions: pH 3.5, 12 and 28 °C. A. pullulans U-12 produced the highest pectinolytic activity at low temperature (1.16 U ml(-1) ), while F. capsuligenum strains showed good activity at 12 and 28 °C (0.77 and 1.15 U ml(-1) , respectively) being this study the first report on the capacity of this species to produce pectinases. The pectinolytic activity of F. capsuligenum B-13 showed an optimum at pH 4.5 and two peaks at 20 and 50 °C. The enzyme half-life was 2 h at 40 °C and retained 65% of its activity at 40 °C after 1 h of incubation. This pectinolytic system displayed remarkable activity at pH and temperatures found in vinification, suggesting a potential candidate for applying to wine-making.
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Affiliation(s)
- María Gabriela Merín
- Facultad de Ciencias Aplicadas a la Industria, Universidad Nacional de Cuyo, Bernardo de Irigoyen 375 (5600) San Rafael, Mendoza, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad Autónoma de Buenos Aires, Argentina
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Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels. BIOTECHNOLOGY RESEARCH INTERNATIONAL 2013; 2013:435154. [PMID: 23691327 PMCID: PMC3652113 DOI: 10.1155/2013/435154] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2012] [Accepted: 02/07/2013] [Indexed: 11/25/2022]
Abstract
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.
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Sahay S, Hamid B, Singh P, Ranjan K, Chauhan D, Rana RS, Chaurse VK. Evaluation of pectinolytic activities for oenological uses from psychrotrophic yeasts. Lett Appl Microbiol 2013; 57:115-21. [PMID: 23574042 DOI: 10.1111/lam.12081] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2012] [Revised: 04/05/2013] [Accepted: 04/05/2013] [Indexed: 12/01/2022]
Abstract
UNLABELLED Of the twenty-three morphotypes of yeasts isolated from soil capable of utilizing pectin as sole carbon source at 6°C, two yeast isolates, one psychrotolerant (PT1) and one psychrophilic (SPY11), were selected according to their ability to secrete pectinolytic enzymes under some oenological conditions (temperature 6 and 12°C and pH 3.5) and ability or inability to grow above 20°C, respectively. As compared to their optimal activity, the three pectinolytic enzymes viz., pectin methyl esterase (PME), endopolygalacturonase (endo-PG) and exopolygalacturonase (exo-PG) isolated and assayed at pH 3.5 from PT1 were found to retain 39, 60 and 60% activity at 12°C and 40, 79 and 74% activity at 28°C, respectively. Likewise, the enzymes PME and endo-PG at pH 3.5 from SPY11 displayed 46 and 86% activity at 12°C and 50 and 60% activity at 28°C, respectively. All these enzymes showed 20-90% of residual activity at pH 3.5 and 6°C. The yeast isolates PT1 and SPY11 were identified as Rhodotorula mucilaginosa and Cystofilobasidium capitatum, respectively, on the basis of morphological, physiological and molecular characteristics. This study presents the first report on pectinolytic activities under major oenological conditions from psychrotolerant isolate R. mucilaginosa PT1 and psychrophilic isolate C. capitatum SPY11. SIGNIFICANCE AND IMPACT OF THE STUDY The cold-active pectinolytic enzymes (PME, endo-PG and exo-PG) from the newly isolated and identified psychrophilic yeast Cystofilobasidium capitatum SPY11 and psychrotolerant yeast Rhodotorula mucilaginosa PT1that exhibited 50-80% of their optimum activity under some major oenological conditions pH (3.5) and temperatures (6 and 12°C) could be applied to wine production and juice clarification at low temperature. The psychrotrophic yeasts themselves could be applied to cold process for the production of enzymes thus saving cost of energy and protecting process from contamination.
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Affiliation(s)
- S Sahay
- Government Science & Commerce College, Benazir, Bhopal, Madhya Pradesh, India.
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30
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Zhang Q, Chen T, Yang S, Wang X, Guo H. Response surface methodology to design a selective enrichment broth for rapid detection of Salmonella spp. by SYBR Green Ι real-time PCR. Appl Microbiol Biotechnol 2013; 97:4149-58. [DOI: 10.1007/s00253-013-4780-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2012] [Revised: 02/14/2013] [Accepted: 02/15/2013] [Indexed: 02/08/2023]
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31
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Yim HS, Chye FY, Koo SM, Matanjun P, How SE, Ho CW. Optimization of extraction time and temperature for antioxidant activity of edible wild mushroom, Pleurotus porrigens. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.04.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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32
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Michelin M, Polizeli MDLTM, Ruzene DS, Silva DP, Vicente AA, Jorge JA, Terenzi HF, Teixeira JA. Xylanase and β-Xylosidase Production by Aspergillus ochraceus: New Perspectives for the Application of Wheat Straw Autohydrolysis Liquor. Appl Biochem Biotechnol 2011; 166:336-47. [DOI: 10.1007/s12010-011-9428-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2011] [Accepted: 10/20/2011] [Indexed: 12/01/2022]
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33
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Venil CK, Mohan V, Lakshmanaperumalsamy P, Yerima MB. Optimization of Chromium Removal by the Indigenous Bacterium Bacillus spp. REP02 Using the Response Surface Methodology. ISRN MICROBIOLOGY 2011; 2011:951694. [PMID: 23724315 PMCID: PMC3658643 DOI: 10.5402/2011/951694] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2011] [Accepted: 08/17/2011] [Indexed: 11/23/2022]
Abstract
An indigenous bacterium, Bacillus REP02, was isolated from locally sourced chromium electroplating industrial effluents. Response surface methodology was employed to optimize the five critical medium parameters responsible for higher % Cr(2+) removal by the bacterium Bacillus REP02. A three-level Box-Behnken factorial design was used to optimize K2HPO4, yeast extract, MgSO4, NH4NO3, and dextrose for Cr(2+) removal. A coefficient of determination (R (2)) value (0.93), model F-value (3.92) and its low P-value (F < 0.0008) along with lower value of coefficient of variation (5.39) indicated the fitness of response surface quadratic model during the present study. At optimum parameters of K2HPO4 (0.6 g L(-1)), yeast extract (5.5 g L(-1)), MgSO4 (0.04 g L(-1)), NH4NO3 (0.20 g L(-1)), and dextrose (12.50 g L(-1)), the model predicted 98.86% Cr(2+) removal, and experimentally, 99.08% Cr(2+) removal was found.
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Affiliation(s)
- C K Venil
- Division of Food Microbiology and Biotechnology, Department of Food Science and Technology, Pondicherry University, Pondicherry 605 014, India
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34
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Evaluation of production and characterization of polygalacturonase by Aspergillus niger ATCC 9642. FOOD AND BIOPRODUCTS PROCESSING 2011. [DOI: 10.1016/j.fbp.2010.10.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Maller A, Damásio ARL, da Silva TM, Jorge JA, Terenzi HF, Polizeli MDLTDM. Biotechnological Potential of Agro-Industrial Wastes as a Carbon Source to Thermostable Polygalacturonase Production in Aspergillus niveus. Enzyme Res 2011; 2011:289206. [PMID: 21837272 PMCID: PMC3132474 DOI: 10.4061/2011/289206] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2010] [Revised: 03/15/2011] [Accepted: 04/23/2011] [Indexed: 11/20/2022] Open
Abstract
Agro-industrial wastes are mainly composed of complex polysaccharides that might serve as nutrients for microbial growth and production of enzymes. The aim of this work was to study polygalacturonase (PG) production by Aspergillus niveus cultured on liquid or solid media supplemented with agro-industrial wastes. Submerged fermentation (SbmF) was tested using Czapeck media supplemented with 28 different carbon sources. Among these, orange peel was the best PG inducer. On the other hand, for solid state fermentation (SSF), lemon peel was the best inducer. By comparing SbmF with SSF, both supplemented with lemon peel, it was observed that PG levels were 4.4-fold higher under SSF. Maximum PG activity was observed at 55°C and pH 4.0. The enzyme was stable at 60°C for 90 min and at pH 3.0–5.0. The properties of this enzyme, produced on inexpensive fermentation substrates, were interesting and suggested several biotechnological applications.
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Affiliation(s)
- Alexandre Maller
- Biochemistry and Immunology Department, Ribeirão Preto School of Medicine, São Paulo University, Avenue Bandeirantes, 3900, 14049-900 Ribeirão Preto, SP, Brazil
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Merín MG, Mendoza LM, Farías ME, Morata de Ambrosini VI. Isolation and selection of yeasts from wine grape ecosystem secreting cold-active pectinolytic activity. Int J Food Microbiol 2011; 147:144-8. [DOI: 10.1016/j.ijfoodmicro.2011.04.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2011] [Revised: 03/17/2011] [Accepted: 04/06/2011] [Indexed: 10/18/2022]
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SENKLANG PORRARUD, ANPRUNG PRANEE. OPTIMIZING ENZYMATIC EXTRACTION OF Zn-CHLOROPHYLL DERIVATIVES FROM PANDAN LEAF USING RESPONSE SURFACE METHODOLOGY. J FOOD PROCESS PRES 2009. [DOI: 10.1111/j.1745-4549.2009.00393.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Xiong Y, Guo D, Wang L, Zheng X, Zhang Y, Chen J. Development of nobiliside A loaded liposomal formulation using response surface methodology. Int J Pharm 2009; 371:197-203. [DOI: 10.1016/j.ijpharm.2008.12.031] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2008] [Revised: 12/17/2008] [Accepted: 12/21/2008] [Indexed: 10/21/2022]
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39
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Optimization of Cd2+ removal by the cyanobacterium Synechocystis pevalekii using the response surface methodology. Process Biochem 2009. [DOI: 10.1016/j.procbio.2008.09.015] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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40
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Gouveia IC, Fiadeiro JM, Queiroz JA. Enzymatic removal of plant residues from wool: Application of experimental design techniques for optimization parameters. Biochem Eng J 2008. [DOI: 10.1016/j.bej.2008.04.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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41
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Xu H, Sun LP, Shi YZ, Wu YH, Zhang B, Zhao DQ. Optimization of cultivation conditions for extracellular polysaccharide and mycelium biomass by Morchella esculenta As51620. Biochem Eng J 2008. [DOI: 10.1016/j.bej.2007.08.013] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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42
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43
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Production, optimization growth conditions and properties of the xylanase from Aspergillus carneus M34. ACTA ACUST UNITED AC 2007. [DOI: 10.1016/j.molcatb.2007.08.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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44
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Paseephol T, Small D, Sherkat F. Process optimisation for fractionating Jerusalem artichoke fructans with ethanol using response surface methodology. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.10.078] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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45
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Masoud W, Jespersen L. Pectin degrading enzymes in yeasts involved in fermentation of Coffea arabica in East Africa. Int J Food Microbiol 2006; 110:291-6. [PMID: 16784790 DOI: 10.1016/j.ijfoodmicro.2006.04.030] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2006] [Revised: 04/06/2006] [Accepted: 04/13/2006] [Indexed: 10/24/2022]
Abstract
The ability of six strains of Pichia anomala, four strains of Pichia kluyveri and two strains of Hanseniaspora uvarum predominant during coffee processing to produce polygalacturonase (PG), pectin esterase (PE) and pectin lyase (PL) in yeast polygalacturonic acid medium (YPA) and in coffee broth (CB) was studied. For comparison, a reference strain of Kluyveromyces marxianus CCT 3172 isolated from cocoa and reported to produce high amount of PG was included. Initial screening of PG activity using YPA medium showed that K. marxianus CCT 3172, P. anomala S16 and P. kluyveri S13Y4 had the strongest activity. Enzymatic assays showed that the four yeast species secreted PG, but none of the yeasts investigated was found to produce PE or PL. P. anomala S16 and P. kluyveri S13Y4 were found to produce higher amounts of PG when grown in CB than in YPA. When K. marxianus CCT 3172, P. anomala S16 and P. kluyveri S13Y4 were grown in YPA broth adjusted to pH of 3.0-8.0 and incubated at temperatures of 15-40 degrees C, the three yeast species secreted the highest amount of PG at pH 6.0 and at 30 degrees C. For PG secreted by K. marxianus CCT 3172 and P. anomala S16, the optimum pH and temperature for the enzymatic activity were 5.5 and 40 degrees C, respectively. On the other hand, PG produced by P. kluyveri S13Y4 showed the highest activity at pH 5.0 and 50 degrees C. Significant differences in the extracellular activity of PG were found between the yeasts species as well as between strains within same species. High amounts of PG were produced by two strains of P. anomala and P. kluyveri. It is therefore likely that strains of those two species may be involved in the degradation of pectin during coffee fermentation.
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Affiliation(s)
- Wafa Masoud
- Department of Food Science, Food Microbiology, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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Sharma DC, Satyanarayana T. A marked enhancement in the production of a highly alkaline and thermostable pectinase by Bacillus pumilus dcsr1 in submerged fermentation by using statistical methods. BIORESOURCE TECHNOLOGY 2006; 97:727-33. [PMID: 15936940 DOI: 10.1016/j.biortech.2005.04.012] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2005] [Revised: 03/28/2005] [Accepted: 04/04/2005] [Indexed: 05/02/2023]
Abstract
The production of a highly alkaline and thermostable pectinase of Bacillus pumilus was optimized in submerged fermentation using Plackett-Burman design and response surface methodology. Three fermentation variables (C:N ratio, K(2)HPO(4), and pH), which were identified to significantly affect pectinase production by Plackett-Burman design were further optimized using response surface methodology of central composite design (CCD). An over all 34- and 41-fold increase in enzyme production was achieved in shake flasks and lab fermenter by the optimization of variables using statistical approaches, respectively. The enzyme was optimally active at pH 10.5 and 50 degrees C, and selectively degraded only the noncellulosic gummy material of ramie (Boehmeria nivea) fibres causing 10.96% fibre weight loss, and therefore, the enzyme could find application in fibre processing industry. The use of the enzyme in fibre processing reduces the use of alkali, and the associated alkalinization of water bodies.
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Affiliation(s)
- D C Sharma
- Department of Microbiology, University of Delhi South Campus, Benito Juarez Road, New Delhi 110021, India
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da Silva EG, de Fátima Borges M, Medina C, Piccoli RH, Schwan RF. Pectinolytic enzymes secreted by yeasts from tropical fruits. FEMS Yeast Res 2005; 5:859-65. [PMID: 15925314 DOI: 10.1016/j.femsyr.2005.02.006] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2004] [Revised: 01/15/2005] [Accepted: 02/15/2005] [Indexed: 10/25/2022] Open
Abstract
Three hundred yeasts isolated from tropical fruits were screened in relation to secretion of pectinases. Twenty-one isolates were able to produce polygalacturonase and among them seven isolates could secrete pectin lyase. None of the isolates was able to secrete pectin methylesterase. The pectinolytic yeasts identified belonged to six different genera. Kluyveromyces wickerhamii isolated from the fruit mangaba (Hancornia speciosa) secreted the highest amount of polygalacturonase, followed by K. marxianus and Stephanoascus smithiae. The yeast Debaryomyces hansenii produced the greatest decrease in viscosity while only 3% of the glycosidic linkages were hydrolysed, indicating that the enzyme secreted was an endo-polygalacturonase. The hydrolysis of pectin by polygalacturonase secreted by S. smithiae suggested an exo-splitting mechanism. The other yeast species studied showed low polygalacturonase activity.
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Wang YX, Lu ZX. Optimization of processing parameters for the mycelial growth and extracellular polysaccharide production by Boletus spp. ACCC 50328. Process Biochem 2005. [DOI: 10.1016/j.procbio.2004.03.012] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Wang YX, Lu ZX. Statistical optimization of media for extracellular polysaccharide by Pholiota squarrosa (Pers. ex Fr.) Quel. AS 5.245 under submerged cultivation. Biochem Eng J 2004. [DOI: 10.1016/j.bej.2004.04.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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