Pectinases yeast production using grape skin as carbon source
ABSTRACT
Pectinases are used in Enology for some different utilities. Enzymatic preparations from moulds are a mixed of different enzymes with strong and unspe-cific activities. Some Saccharomyces cerevisiae pro-duce pectinases which can be used instead of com-mercial preparations. The objectives of this work were to study the enzyme secretion by one Saccharo-myces cerevisiae (CECT 11783) for growing on grape skin (industry oenological by-product) as carbon source. Preliminary experiments showed that the strain produced pectinases for growing on grape skin without any other carbon source. Statistical treat-ment (factorial design 25) was applied to evaluate the influences of related factors (agitation, temperature, presence of peptone and detergent in the medium and time of growth) Variables with the most significant interactions for pectinase production were agitation and nitrogen source concentration. Response surface methodology showed that a first order model was not adequate for results. Nevertheless, the built of a sec-ond order model offered a polynomial equation which surface predicted a maximum of activity (52.68 enzymatic units) for specific values of the studied variables (147.8 rpm of agitation and 15.9 g of pep-tone/ L culture medium).
Pectinases are used in Enology for some different utilities. Enzymatic preparations from moulds are a mixed of different enzymes with strong and unspe-cific activities. Some Saccharomyces cerevisiae pro-duce pectinases which can be used instead of com-mercial preparations. The objectives of this work were to study the enzyme secretion by one Saccharo-myces cerevisiae (CECT 11783) for growing on grape skin (industry oenological by-product) as carbon source. Preliminary experiments showed that the strain produced pectinases for growing on grape skin without any other carbon source. Statistical treat-ment (factorial design 25) was applied to evaluate the influences of related factors (agitation, temperature, presence of peptone and detergent in the medium and time of growth) Variables with the most significant interactions for pectinase production were agitation and nitrogen source concentration. Response surface methodology showed that a first order model was not adequate for results. Nevertheless, the built of a sec-ond order model offered a polynomial equation which surface predicted a maximum of activity (52.68 enzymatic units) for specific values of the studied variables (147.8 rpm of agitation and 15.9 g of pep-tone/ L culture medium).
Cite this paper
nullArévalo-Villena, M. , Fernández, M. , López, J. and Briones, A. (2011) Pectinases yeast production using grape skin as carbon source. Advances in Bioscience and Biotechnology, 2, 89-96. doi: 10.4236/abb.2011.22014.
nullArévalo-Villena, M. , Fernández, M. , López, J. and Briones, A. (2011) Pectinases yeast production using grape skin as carbon source. Advances in Bioscience and Biotechnology, 2, 89-96. doi: 10.4236/abb.2011.22014.
References
[1] Fernández-González, M., Ubeda, J.F., Vasudevan, T.G., Otero and Briones, R.A. (2004) Evaluation of polygalacturonase activity in Saccharomyces cerevisiae wine strains. FEMS Microbiology Letters, 237, 261-266. [2] Jayani, R. Singh, Saxena, S. and Gupta, R. (2005) Microbial pectinolitic enzymes: A review. Proccess Biochemistry, 40, 2931-2944. doi:10.1016/j.procbio.2005.03.026 [3] Oliveira, K.F., Malavolta, L., Souza, C.S., Vicente, E.J. and Laluce, C. (2006) Pectinoytic activity secreted by yeasts isolated from fermented citrus molasses. Journal of Applied Microbiology, 100, 633-640. doi:10.1111/j.1365-2672.2006.02823.x [4] Whitaker, J.R. (1990) Microbial pectinolitic enzymes. In: Fogarty, W.M. and Kelly, C.T., Eds., Microbial Enzymes and Biotechnology. 2nd Edition, Elsevier Science Ltd., London, 133-176. [5] Roldán, A., Palacios, V., Pe?atez, X., Benitez, T. and Pérez, L. (2006) Use of Trichoderma enzymatic extracts on vinification of Palomino fino grapes in the Sherry region. Journal of Food Engineering, 75, 375-382. doi:10.1016/j.jfoodeng.2005.03.065 [6] Villetaz, J.C. (1990) Les colloides colmatant et la filtration des vins. Reveu Francaise d’oenologie, 122, 59-63. [7] Villetaz, J.C. (1996) Utilisitain les enzymes en oenologie pour l’extraction de la couleur et por l’extration et la revelation des aromes. Bulletin de l'OIV, 787, 843-869. [8] Servili, M., Begliomini, A.L. and Montedor, G. (1992) Utilization of a yeast pectinase in olive oil extraction and red wine making processes. Journal of Science and Food Agriculture, 58, 253-260. doi:10.1002/jsfa.2740580214 [9] McKay, A.M. (1990) Degradation of polygalacturonic acid by Saccharomyces cerevisiae. Letter in Applied Microbiology, 11, 41-44. [10] Gainvors, A., Frézier, V., Lemarasquier, H., Lequart, C., Aigle, M. and Belarbi, A. (1994) Detection of polygalacturonase, pectin-lyase and pectin-esterase activities in a Saccharomyces cerevisiae strain. Yeast, 10, 1311-1319. doi:10.1002/yea.320101008 [11] Blanco, P., Sieiro, C., Díaz, A., Reboredo, M. and Villa, T.G. (1997) Grape juice biodegradation by polygalactu- ronases from Saccharomyces cerevisiae. International Biodeterioration and Biodegradation, 40, 115-118. doi:10.1016/S0964-8305(97)00055-3 [12] Fernández-González, M., úbeda, J.F., Cordero-Otero, R.R., Thanvanthri Gururajan, V. and Briones, A.I. (2005) Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine. International Journal of Food Microbiology, 102, 173- 183. doi:10.1016/j.ijfoodmicro.2004.12.012 [13] Takayanagi, T., Uchibori, T. and Yokotsuka, K. (2001) Characteristics of yeast polygalacturonases induced during fermentation on grape skins. American Journal of Enology and Viticulture, 52, 41-44. [14] Fernández Valdivia, D.G., Espinola Lozano, F. and Moya Vilar, M. (2008) Influencia de diferentes coadyuvantes tecnológicos en la calidad y rendimiento del aceite de oliva virgen utilizando la metodología de superficies de respuesta. Grasas y Aceites, 59, 39-44. [15] Vasconcelos, A.F., Barbosa, A., Dekker, R., Scarminio, I. and Rezende, M.I. (2000) Optimization of lacase production by Botriosphaeria sp., in the presence of veratryl alcohol by the response-surface method. Process in Biochemistry, 35, 1131-1138. doi:10.1016/S0032-9592(00)00149-7
[1] Fernández-González, M., Ubeda, J.F., Vasudevan, T.G., Otero and Briones, R.A. (2004) Evaluation of polygalacturonase activity in Saccharomyces cerevisiae wine strains. FEMS Microbiology Letters, 237, 261-266. [2] Jayani, R. Singh, Saxena, S. and Gupta, R. (2005) Microbial pectinolitic enzymes: A review. Proccess Biochemistry, 40, 2931-2944. doi:10.1016/j.procbio.2005.03.026 [3] Oliveira, K.F., Malavolta, L., Souza, C.S., Vicente, E.J. and Laluce, C. (2006) Pectinoytic activity secreted by yeasts isolated from fermented citrus molasses. Journal of Applied Microbiology, 100, 633-640. doi:10.1111/j.1365-2672.2006.02823.x [4] Whitaker, J.R. (1990) Microbial pectinolitic enzymes. In: Fogarty, W.M. and Kelly, C.T., Eds., Microbial Enzymes and Biotechnology. 2nd Edition, Elsevier Science Ltd., London, 133-176. [5] Roldán, A., Palacios, V., Pe?atez, X., Benitez, T. and Pérez, L. (2006) Use of Trichoderma enzymatic extracts on vinification of Palomino fino grapes in the Sherry region. Journal of Food Engineering, 75, 375-382. doi:10.1016/j.jfoodeng.2005.03.065 [6] Villetaz, J.C. (1990) Les colloides colmatant et la filtration des vins. Reveu Francaise d’oenologie, 122, 59-63. [7] Villetaz, J.C. (1996) Utilisitain les enzymes en oenologie pour l’extraction de la couleur et por l’extration et la revelation des aromes. Bulletin de l'OIV, 787, 843-869. [8] Servili, M., Begliomini, A.L. and Montedor, G. (1992) Utilization of a yeast pectinase in olive oil extraction and red wine making processes. Journal of Science and Food Agriculture, 58, 253-260. doi:10.1002/jsfa.2740580214 [9] McKay, A.M. (1990) Degradation of polygalacturonic acid by Saccharomyces cerevisiae. Letter in Applied Microbiology, 11, 41-44. [10] Gainvors, A., Frézier, V., Lemarasquier, H., Lequart, C., Aigle, M. and Belarbi, A. (1994) Detection of polygalacturonase, pectin-lyase and pectin-esterase activities in a Saccharomyces cerevisiae strain. Yeast, 10, 1311-1319. doi:10.1002/yea.320101008 [11] Blanco, P., Sieiro, C., Díaz, A., Reboredo, M. and Villa, T.G. (1997) Grape juice biodegradation by polygalactu- ronases from Saccharomyces cerevisiae. International Biodeterioration and Biodegradation, 40, 115-118. doi:10.1016/S0964-8305(97)00055-3 [12] Fernández-González, M., úbeda, J.F., Cordero-Otero, R.R., Thanvanthri Gururajan, V. and Briones, A.I. (2005) Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine. International Journal of Food Microbiology, 102, 173- 183. doi:10.1016/j.ijfoodmicro.2004.12.012 [13] Takayanagi, T., Uchibori, T. and Yokotsuka, K. (2001) Characteristics of yeast polygalacturonases induced during fermentation on grape skins. American Journal of Enology and Viticulture, 52, 41-44. [14] Fernández Valdivia, D.G., Espinola Lozano, F. and Moya Vilar, M. (2008) Influencia de diferentes coadyuvantes tecnológicos en la calidad y rendimiento del aceite de oliva virgen utilizando la metodología de superficies de respuesta. Grasas y Aceites, 59, 39-44. [15] Vasconcelos, A.F., Barbosa, A., Dekker, R., Scarminio, I. and Rezende, M.I. (2000) Optimization of lacase production by Botriosphaeria sp., in the presence of veratryl alcohol by the response-surface method. Process in Biochemistry, 35, 1131-1138. doi:10.1016/S0032-9592(00)00149-7