Optimization of culture conditions for the production of a Microbial Polygalacturonase

The objective of the present research was to evaluate the effect of the cultivation conditions on the production of a polygalacturonase (PGase) by Wickerhamomyces anomalus. Fermentations were carried out in agitated flasks, in a synthetic medium, varying culture conditions (temperature, pH and agita...

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Main Authors:	Maidana, Silvana A., Mieres, Alicia Adela, Zubreski, Emilce Roxana, Martos , María Alicia
Format:	Online
Language:	Spanish
Published:	Facultad de Ciencias Exactas, Químicas y Naturales 2019
Subjects:	Polygalacturonase Wickerhamomyces anomalus Factorial design Doehlert desing Optimization Poligalacturonasa Diseño factorial Diseño de Doehlert Optimización
Online Access:	https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/242

id	ojs-article-242
record_format	ojs
spelling	ojs-article-2422020-03-09T14:17:33Z Optimization of culture conditions for the production of a Microbial Polygalacturonase Optimización de las condiciones de cultivo para la producción de una Poligalacturonasa Microbiana Maidana, Silvana A. Mieres, Alicia Adela Zubreski, Emilce Roxana Martos , María Alicia Polygalacturonase Wickerhamomyces anomalus Factorial design Doehlert desing Optimization Poligalacturonasa Wickerhamomyces anomalus Diseño factorial Diseño de Doehlert Optimización The objective of the present research was to evaluate the effect of the cultivation conditions on the production of a polygalacturonase (PGase) by Wickerhamomyces anomalus. Fermentations were carried out in agitated flasks, in a synthetic medium, varying culture conditions (temperature, pH and agitation). A 23 factorial design was initially applied and then response surface methodology. The macerating capacity of the enzymatic extract on a vegetal tissue was evaluated. PH and temperature significantly influenced the production of PGase enzyme, while the influence of the stirring rate was not significant. The highest titles were obtained at 30°C and pH of 5.1; with a maximum PGase activity of 18.84 EU / mL. The enzymatic extract was able to macerate bell pepper tissues. Enzymatic extracts with high PGase activity were obtained, under selected conditions, of interest in food technology. El objetivo del presente trabajo fue evaluar el efecto de las condiciones de cultivo sobre la producción de una Poligalacturonasa (PGasa) por Wickerhamomyces anomalus. Las fermentaciones se realizaron en frascos agitados, en un medio sintético, variando las condiciones de cultivo (temperatura, pH y velocidad de agitación). Se aplicó inicialmente un diseño factorial 23 y posteriormente la metodología de superficie de respuesta. Se evaluó la capacidad macerante del extracto enzimático sobre un tejido vegetal. El pH y la temperatura influyeron significativamente en la producción de la enzima PGasa, mientras que la influencia de la velocidad de agitación fue no significativa. Los mayores títulos se obtuvieron a 30° C y pH de 5,1; con un valor máximo de actividad PGasa de 18,84 UE/mL. El extracto enzimático fue capaz de macerar tejidos de pimiento morrón. Se obtuvieron extractos enzimáticos con elevada actividad PGasa, en las condiciones seleccionadas, de interés en tecnología de los alimentos. Facultad de Ciencias Exactas, Químicas y Naturales 2019-10-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/242 10.36995/j.recyt.2019.32.004 Argentine Journal of Science and Technology; Vol. 32 No. 1 (2019); 22-27 Revista de Ciencia y Tecnología; Vol. 32 Núm. 1 (2019); 22-27 1851-7587 0329-8922 10.36995/j.recyt.2019.32 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/242/471 https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/242/505 Derechos de autor 2019 Revista de Ciencia y Tecnología
institution	Facultad de Ciencias Exactas Quimicas y Naturales
collection	Revista de Ciencia y Tecnologia RECyT
language	Spanish
topic	Polygalacturonase Wickerhamomyces anomalus Factorial design Doehlert desing Optimization Poligalacturonasa Wickerhamomyces anomalus Diseño factorial Diseño de Doehlert Optimización
spellingShingle	Polygalacturonase Wickerhamomyces anomalus Factorial design Doehlert desing Optimization Poligalacturonasa Wickerhamomyces anomalus Diseño factorial Diseño de Doehlert Optimización Maidana, Silvana A. Mieres, Alicia Adela Zubreski, Emilce Roxana Martos , María Alicia Optimization of culture conditions for the production of a Microbial Polygalacturonase
topic_facet	Polygalacturonase Wickerhamomyces anomalus Factorial design Doehlert desing Optimization Poligalacturonasa Wickerhamomyces anomalus Diseño factorial Diseño de Doehlert Optimización
format	Online
author	Maidana, Silvana A. Mieres, Alicia Adela Zubreski, Emilce Roxana Martos , María Alicia
author_facet	Maidana, Silvana A. Mieres, Alicia Adela Zubreski, Emilce Roxana Martos , María Alicia
author_sort	Maidana, Silvana A.
title	Optimization of culture conditions for the production of a Microbial Polygalacturonase
title_short	Optimization of culture conditions for the production of a Microbial Polygalacturonase
title_full	Optimization of culture conditions for the production of a Microbial Polygalacturonase
title_fullStr	Optimization of culture conditions for the production of a Microbial Polygalacturonase
title_full_unstemmed	Optimization of culture conditions for the production of a Microbial Polygalacturonase
title_sort	optimization of culture conditions for the production of a microbial polygalacturonase
title_alt	Optimización de las condiciones de cultivo para la producción de una Poligalacturonasa Microbiana
description	The objective of the present research was to evaluate the effect of the cultivation conditions on the production of a polygalacturonase (PGase) by Wickerhamomyces anomalus. Fermentations were carried out in agitated flasks, in a synthetic medium, varying culture conditions (temperature, pH and agitation). A 23 factorial design was initially applied and then response surface methodology. The macerating capacity of the enzymatic extract on a vegetal tissue was evaluated. PH and temperature significantly influenced the production of PGase enzyme, while the influence of the stirring rate was not significant. The highest titles were obtained at 30°C and pH of 5.1; with a maximum PGase activity of 18.84 EU / mL. The enzymatic extract was able to macerate bell pepper tissues. Enzymatic extracts with high PGase activity were obtained, under selected conditions, of interest in food technology.
publisher	Facultad de Ciencias Exactas, Químicas y Naturales
publishDate	2019
url	https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/242
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Optimization of culture conditions for the production of a Microbial Polygalacturonase

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