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Artículo

Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperature

Cabeza, Maria SilvinaIcon ; Baca, Fanny L.; Muñoz Puntes, Ernesto; Loto, Flavia del ValleIcon ; Baigori, Mario DomingoIcon ; Morata, Vilma InesIcon
Fecha de publicación: 05/2011
Editorial: University of Zagreb. Faculty of Food Technology and Biotechnology
Revista: Food Technology and Biotechnology
ISSN: 1330-9862
e-ISSN: 1334-2606
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Biotecnología Industrial

Resumen

In winemaking, low temperatures are favourable for the production and retention of flavour and colour components, requiring the use of cold-active enzymes. For this reason, ´psychrotolerant´ microorganisms have been isolated and selected based on their ability to produce pectinolytic enzymes with satisfactory activity at low temperatures. Different mature grape varieties with designation of origin were sampled from the region of San Rafael (Mendoza, Argentina), and pectinolytic bacterial, fungal and yeast strains were isolated. The pectinolytic activity was measured by cup-plate assay, quantification of released reducing sugars and viscosity reduction of pectin solution. Two bacteria (Bacillus sp. SC-G and SC-H) and two yeast strains were selected for their good pectinase activity at low temperatures. Among them, the strain with the highest activity, Bacillus sp. SC-H, was selected. According to their 16S rRNA profiles, Bacillus sp. SC-G and SC-H can be classified as members of Bacillus subtilis. Among the assayed techniques, the rotary evaporation was found to be the most appropriate to obtain enzymatic extracts with highest activity. The optimal conditions for the enzymatic activity were 30 °C and pH=5.0 for the concentrated extract, and 45 °C and pH=6.0 for the filtered supernatant. The concentrated extract presented good activity at 3 °C, confirming that it was a cold-active enzyme. Natural extraction and enzymatic preparation were used to extract pigments and polyphenols from Malbec grapes. Better results were obtained for the enzymatic extract with regard to index, shade, CIELab coordinates, CIELab colour differences and polyphenols (measured using Folin-Ciocalteu).
Palabras clave: Psychrotolerant , Pectinases , Microorganisms Producing , Biotechnological Process
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/80855
URL: https://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=103533&lang=en
URL: https://hrcak.srce.hr/69458
URL: http://www.ftb.com.hr/archives/55-49-2/54-selection-of-psychrotolerant-microorga
Colecciones
Articulos(CCT - MENDOZA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MENDOZA
Articulos(PROIMI)
Articulos de PLANTA PILOTO DE PROC.IND.MICROBIOLOGICOS (I)
Citación
Cabeza, Maria Silvina; Baca, Fanny L.; Muñoz Puntes, Ernesto; Loto, Flavia del Valle; Baigori, Mario Domingo; et al.; Selection of psychrotolerant microorganisms producing cold-active pectinases for biotechnological process at low temperature; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 49; 2; 5-2011; 187-195
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