Production of pectin lyase by Penicillium griseoroseum in bioreactors in the absence of inducer

Piccoli-Valle, Roberta Hilsdorf; Passos, Flávia Maria Lopes; Passos, Frederico José Vieira; Silva, Daison Olzany

doi:10.1590/s1517-83822001000200013

Cited by 26 publications

(16 citation statements)

References 20 publications

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“…As linhagens 17, 18, 31, 37, 73, 74 e 125 apresentaram unidades de atividade superiores a 1000 ηmol de produtos insaturados/mL de extrato bruto enzimático/minuto. Relatos em literatura demonstram a obtenção de 16 ηmol/mL/min de atividade de pectina liase por Penicillium griseoroseum após 48 h de fermentação [34] e Aureobasidium pullulan …”

Section: -Determinação De Atividade Pectinolíticaunclassified

Isolamento e seleção de microrganismos pectinolíticos a partir de resíduos provenientes de agroindústrias para produção de aromas frutais

Uenojo¹,

Pastore²

2006

Ciênc. Tecnol. Aliment.

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RESUMOAs pectinases são enzimas produzidas naturalmente por plantas, fungos, leveduras e bactérias. Estes microrganismos podem ser inoculados em meios contendo resíduos agroindustriais utilizados como fonte de carbono para a produção de compostos de maior valor agregado, como enzimas, etanol, proteínas, aminoácidos e compostos de aroma. Vários microrganismos foram isolados e selecionados quanto à produção de enzimas pectinolíticas pelo método da placa, através de zonas claras de degradação de pectina ao redor da colônia. De 104 linhagens testadas, 18 foram selecionadas para fermentarem em meio líquido, contendo pectina para a determinação de atividade de poligalacturonase (PG) e de pectina liase (PMGL), e em meio frutose/extrato de levedura para produção de aromas. As linhagens 2, 9, 20, 39, 70, 74 e 99 apresentaram unidades de atividade de PG superiores a 80 µmol de ácido galacturônico/mL/min, as linhagens 17, 18,31,37, 73, 74 e 125 apresentaram unidades de atividade de PMGL superiores a 1000 ηmol de produtos insaturados/ mL/min e as linhagens 13, 70, 73, 74, 125 e 144 apresentaram os melhores descritores e as maiores intensidades de aromas percebidos por um painel não treinado de provadores. Palavras-chave: pectina, fermentação, pectinase, poligalacturonase, pectina liase, aroma. SUMMARY SCREENING OF FRUIT FLAVORS PRODUCING PECTINOLITIC MICROORGANISMS ISOLATED FROM AGROINDUSTRIAL RESIDUES.Pectinases are enzymes used in food industries, produced by plants, fungi, yeasts and bacteria. These microorganisms can be inoculated in a medium containing agro-industrial residues from processing agricultural products, used as a carbon source to produce valueadded products such as enzymes, ethanol, proteins, amino acids and flavor compounds. Several microorganisms were isolated and selected due to their capacity to produce pectinolytic enzymes in clear halos around colonies by plate assay. From 104 strains, 18 were inoculated in a medium containing pectin as a carbon source and the pectinolytic activities of polygalacturonase (PG) and pectin lyase (PMGL) were determined. Strains 2, 9, 20, 39, 70, 74, and 99 showed activity units of PG higher than 80 µmol galacturonic acid/mL/minute. Strains 17, 18, 31, 37, 73, 74 and 125 showed activity units of PMGL higher than 1000 ηmol unsaturated products/ mL/minute. Strains 13, 70, 73, 74, 125 and 144 showed good signs of flavor noticed in the fructose and yeast extract medium and the most intense flavor according to a non-trained board of tasters. Keywords: pectin, fermentation, pectinolitic enzyme, polygalacturonase, pectin lyase, flavor. -INTRODUÇÃOSubstâncias pécticas são macromoléculas glicosídicas de alto peso molecular, formadoras do maior componente da lamela média das paredes primárias de células de vegetais superiores [2], compostas de resíduos de ácido galacturô-nico unidos por ligações α-1,4, parcialmente esterificados por grupos metil éster [16,19,47]. São classificadas em protopectina, a forma nativa unida com outros constituintes das células vegetais, insolúvel em água ...

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Section: -Determinação De Atividade Pectinolíticaunclassified

Isolamento e seleção de microrganismos pectinolíticos a partir de resíduos provenientes de agroindústrias para produção de aromas frutais

Uenojo¹,

Pastore²

2006

Ciênc. Tecnol. Aliment.

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“…For this purpose, the selection of carbon source and nitrogen source with low value is a practical consideration. Previous research has reported that many waste products from the agricultural industry containing pectin, such as sugar beet pulp (SBP), citrus pulp pellets, apple pomace, henequen pulp, lemon pulp and other related materials have been used as carbon source for induction of pectinase by many microorganisms [6].…”

Section: Introductionmentioning

confidence: 99%

Polygalacturonase (PG) production by fungal strains using agro-industrial bioproduct in solid state fermentation

Abbasi

Mortazavipour

Setudeh

2011

Chem. Eng. Res. Bull.

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Polygalacturonase production by isolated fungal strains was carried out in solid state fermentation. Aspergillus niger (A. niger) and Penicillium sp EGC5 produced polygalacturonase (PG) on mixture of apple bagasse and wheat bran. The mixture of apple bagasse and wheat bran acted as a good nutrient source and substrate for the cultivation of the microorganisms and polygalacturonase produced in solid state fermentation. In this respect, it was possible to obtain polygalacturonase activity at an acceptable yield, in comparison with a typical defined medium described in the literature for polygalacturonase production. Higher titres of polygalacturonase were observed when medium was supplemented with carbon (pectin) and nitrogen ((NH 4 ) 2 SO 4 and peptone) sources. The maximum production of polygalacturonase was reached after 8 days cultivation. The temperature was 30• C and the relative humidity of the fermentation medium was 70%.

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“…Although T. viride (BITRS-1001) grew over a wide range of pH, the optimum PG activity was noticed at pH 5.99 in peptone medium. The pH of the cultivation is an important factor in the production of pectinases, for it influences the sort and content of those enzymes produced by fungi (Piccoli-Valle et al, 2001).…”

Section: Discussionmentioning

confidence: 99%

“…This is because, of the increasing availability of these microorganisms and their ease of improvement by the manipulation of their genes and environment; great diversity of enzymes which cannot be obtained from plant and animal sources; and high production capability at low cost among others (Onyeocha and Ogbonna, 1983;Alves et al, 2002;Akinyosoye et al, 2003;Vieira et al, 2006). Among the various enzymes commercialized, many are the products of fermentation of filamentous fungi (Piccoli-Valle et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…The soil is such a diverse environment that the microbial populations differ tremendously from soil to soil; even within the same soil over the course of a season. The vast differences in the composition of soils, physical characteristics and the agricultural practices by which they are cultivated, result in corresponding large differences in the microbial population both in the numbers and kinds (Pelczar et al, 1993;Zeki et al, 2010). Tar sand for example is composed of sand, bitumen and clays that are rich in minerals and water (Oboh et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Effect of carbon and nitrogen sources on polygalacturonase production by Trichoderma viride (BITRS-1001) isolated from tar sand in Ondo State, Nigeria

Arotupin¹,

Ogunmolu²

2011

MJM

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The effects of the various carbon and nitrogen substrates on the growth and polygalacturonase activity of Trichoderma viride (BITRS-1001) isolated from the tar sand deposit in Gbelejuloda-Irele Ondo State, Nigeria were investigated in submerged cultivation at 30 °C ± 2 °C. The commercial carbon and nitrogen substrates included sucrose, fructose, starch, maltose, lactose and peptone, sodium nitrate, urea and casein respectively. All the carbon substrates used supported the growth of T. viride (0.566 to 0.156 g/50 mL of culture medium) with starch supporting the highest biomass yield and sucrose the least biomass yield. Maximum polygalacturonase activity of 3033 U/mL was recorded in maltose medium. Maximum biomass yield on the nitrogen sources was observed in the organic nitrogen namely peptone and casein with values not significantly different from each other at p ≤ 0.05. In the determination of the crude enzyme activity on the nitrogen sources, maximum polygalacturonase activity of 12,400 U/mL was recorded in peptone medium. Hence, a careful manipulation of these nutrient substrates could help to optimise the production of this enzyme on a large scale.

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Production of pectin lyase by Penicillium griseoroseum in bioreactors in the absence of inducer

Cited by 26 publications

References 20 publications

Isolamento e seleção de microrganismos pectinolíticos a partir de resíduos provenientes de agroindústrias para produção de aromas frutais

Isolamento e seleção de microrganismos pectinolíticos a partir de resíduos provenientes de agroindústrias para produção de aromas frutais

Polygalacturonase (PG) production by fungal strains using agro-industrial bioproduct in solid state fermentation

Effect of carbon and nitrogen sources on polygalacturonase production by Trichoderma viride (BITRS-1001) isolated from tar sand in Ondo State, Nigeria

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