An investigation into the pectolytic activity of the yeast Saccharomycopsis fibuliger

Fellows, Peter; Worgan, J.T.

doi:10.1016/0141-0229(84)90014-0

Cited by 22 publications

(6 citation statements)

References 16 publications

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“…Wimborne and Rickard [10] demonstrated that in S. fragilis the PG activity is completely repressed when the dissolved oxygen tension (DOT) is 60%, however, they found a normal activity when the DOT was near 0% after oxygen had been replaced by CO 2 or N 2 . In Saccharomycopsis fibuligera [17], a reduction in the concentration of dissolved O 2 in the culture medium causes an increase in the rate of pectin decomposition. The PG production in S. cerevisiae is also affected by the amount of dissolved oxygen, depending on the strain.…”

Section: Factors Affecting the Pectinase Production By Yeastmentioning

confidence: 99%

“…Since 1980 and up to the present, the ability to produce pectic enzymes has been described in several other yeast species. These include Cryptococcus albidus [12], which has been reported to produce an inducible endo‐PG that is involved, together with some filamentous fungi, in the spoilage of preserved fruit, Fabospora macedoniensis [13], several species of Candida [14–16], Saccharomycopsis fibuligera [17], Saccharomycopsis chevalieri [15] and several species of the genus Saccharomyces including S. cerevisiae [18] and S. pastorianus [19]. In addition, pectinases have been found in Kluyveromyces marxianus , which produces an endo‐PG assumed to be important in the breakdown of the pectinaceous layer surrounding coffee and cocoa beans during processing [20, 21], in K. fragilis [22], K. lactis [23] and Geotrichum lactis [24].…”

Section: The Occurrence Of Pectic Enzymes In Yeastsmentioning

confidence: 99%

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Production of pectic enzymes in yeasts

Blanco

Sieiro

Villa

1999

FEMS Microbiology Letters

177

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When grown in the appropriate medium, several yeast species produce pectinases able to degrade pectic substances. It is mainly exocellular endopolygalacturonases that break pectins or pectate down by hydrolysis of alpha-1,4-glycosidic linkages in a random way. Biochemical characterisation of these enzymes has shown that they have an optimal pH in the acidic region and an optimal temperature between 40 and 55 degrees C. Their production by yeasts is a constitutive feature and is repressed by the glucose concentration and aeration. Pectic substances and their hydrolysis products are used as carbon sources by a limited number of yeasts and hence these enzymes must be involved in the colonisation of different parts of plants, including fruits. The first yeast pectic enzyme (encoded by the PSE3 gene) was cloned from Tichosporon penicillatum. Recently, a polygalacturonase-encoding gene from Saccharomyces cerevisiae has been cloned and overexpressed in several strains and the gene for an extracellular endopolygalacturonase from Kluyveromyces marxianus has also been described. Taking all the results together, the idea is now emerging that this type of yeast enzyme could offer an alternative to fungal enzymes for industrial applications.

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Section: Factors Affecting the Pectinase Production By Yeastmentioning

confidence: 99%

Section: The Occurrence Of Pectic Enzymes In Yeastsmentioning

confidence: 99%

Production of pectic enzymes in yeasts

Blanco

Sieiro

Villa

1999

FEMS Microbiology Letters

177

View full text Add to dashboard Cite

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“…Viscometric measurement of endo‐PMG and endo‐PG activity was performed according to the modified method suggested by Fellows and Worgan using polymethylgalacturonic acid (1%) and polygalacturonic acid (1%) substrates, respectively. A viscometric unit (U) is defined as the enzyme quantity required to decrease the initial viscosity by 50% per 30 min of time interval under standard conditions.…”

Section: Methodsmentioning

confidence: 99%

A novel and cost‐effective methodology for enhanced production of industrially valuable alkaline xylano‐pectinolytic enzymes cocktail in short solid‐state fermentation cycle

Agrawal

Varghese

Mahajan

2019

Biotechnology Progress

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The aim of this study was to enhance the production of xylano‐pectinolytic enzymes concurrently and also to reduce the fermentation period. In this study, the effect of agro‐residues extract‐based inoculum on yield and fermentation time of xylano‐pectinolytic enzymes was studied. Microbial inoculum and fermentation media were supplemented with xylan and pectin polysaccharides derived from agro‐based residues. Enzymes production parameters were optimized through two‐stage statistical design approach. Under optimized conditions (temperature 37°C, pH 7.2, K2HPO4 0.22%, MgSO4 0.1%, gram flour 5.6%, substrate: moisture ratio 1:2, inoculum size 20%, agro‐based crude xylan in production media 0.45%, and agro‐based crude xylan–pectin in inoculum 0.13%), nearly 28,255 ± 565 and 9,202 ± 193 IU of xylanase and pectinase, respectively, were obtained per gram of substrate in a time interval of 6 days only. The yield of both xylano‐pectinolytic enzymes was enhanced along with a reduction of nearly 24 h in fermentation time in comparison with control, using polysaccharides extracted from agro‐residues. The activity of different types of pectinase enzymes such as exo‐polymethylgalacturonase (exo‐PMG), endo‐PMG, exo‐polygalacturonase (exo‐PG), endo‐PG, pectin lyase, pectate lyase, and pectin esterase was obtained as 1,601, 12.13, 5637, 24.86, 118.62, 124.32, and 12.56 IU/g, respectively, and was nearly twofold higher than obtained for all seven types in control samples. This is the first report mentioning the methodology for enhanced production of xylano‐pectinolytic enzymes in short solid‐state fermentation cycle using agro‐residues extract‐based inoculum and production media.

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“…Endo‐polymethylgalacturonase (Endo‐PMG) and Endo‐polygalacturonase (Endo‐PG) activities were measured viscometrically by using polymethylgalacturonic acid (1%) and polygalacturonic acid (1%), respectively, according to the modified method of Fellows and Worgan . The percentage decrease in viscosity was determined using Ostwald viscometer.…”

Section: Methodsmentioning

confidence: 99%

Simultaneous production of industrially important alkaline xylanase‐pectinase enzymes by a bacterium at low cost under solid‐state fermentation conditions

Kaur

Varghese

Mahajan

2019

Biotech and App Biochem

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Simultaneous production of alkaline xylanase and all seven types of pectinases by a bacterial isolate, under solid-state fermentation was checked in this study. Under optimized conditions, high concurrent production of xylanase (22,800 ± 578 IU/g substrate) and pectinase (4,832 ± 189 IU/g substrate) was achieved. The different types of pectinases produced were exo-polymethylgalacturonase (782 IU/g), endo-polymethylgalacturonase (6.42 U/g), exo-polygalacturonase (2,250 IU/g), endo-polygalacturonase (11.57 U/g), polymethylgalacturonate lyase (53.99 IU/g), polygalacturonate lyase (59.78 IU/g), and pectin esterase (5.78 IU/g). Wheat bran resulted in the highest titer of both enzymes. The maximum xylanase-pectinase yield was detected after 7 days of incubation with 2 mM MgSO 4 and 1.5 g/L K 2 HPO 4 at wheat bran to moisture ratio 1:1.5 (w/v), media to flask volume ratio 1:25, pH 7.0, temperature 37 • C, and inoculum size 15%. Xylanase was most stable at pH 8.0, retained more than 75% activity up to 24 H, whereas pectinase was most stable at pH 9.0, having full activity even after 24 H. At 45 • C, the xylanase showed 82% residual activity after 6 H of incubation. The pectinase was 97% and 61% stable up to 3 H at 50 and 55 • C, respectively. This is the first report showing the production of xylanase-pectinases by bacterium along with high titer of seven types of pectinases, suitable for industries.

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An investigation into the pectolytic activity of the yeast Saccharomycopsis fibuliger

Cited by 22 publications

References 16 publications

Production of pectic enzymes in yeasts

Production of pectic enzymes in yeasts

A novel and cost‐effective methodology for enhanced production of industrially valuable alkaline xylano‐pectinolytic enzymes cocktail in short solid‐state fermentation cycle

Simultaneous production of industrially important alkaline xylanase‐pectinase enzymes by a bacterium at low cost under solid‐state fermentation conditions

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