Clarification of tangerine juice using cellulases from Pseudoyma sp.

Abstract

Tangerine juice was treated with crude extract containing cellulase from Pseudozyma sp. obtained by liquid fermentation. The thermal stability of cellulase was investigated by incubating crude extract at different temperatures and times. The pulp, obtained from tangerine, was pasteurized at 85 °C for 5 min and then used in a clarification process with a Doehlert experimental design. The results showed that the cellulase obtained from Pseudozyma sp. is thermostable at temperatures of 60, 70 and 90 °C and retained 98%, 88% and 80% of activity, respectively, after a 1-h incubation time. The optimum conditions for clarification were verified by varying the enzyme extract concentration (%, v v -1 ) and the time (minutes) in a shaker at 150 rpm, at 50 °C. The optimum condition for clarification was obtained in the 80th min with a 1.25% enzymatic extract concentration (v v -1 ), resulting in a reduction of tangerine juice viscosity by 65%. The analysis of physical and chemical parameters of tangerine juice after clarification showed that the enzyme extract improved the process responsible for the clarification of tangerine juice. The results are promising since this is a methodology that can be used in the citrus juice industry.

Production, characterization, and immobilization of protease from the yeast Rhodotorula oryzicola

“…The species R. oryzicola was isolated in the semiarid region of Bahia, with few records available so far. There are reports in the literature on its ability to produce cellulase, an enzyme characterized by its stability at high temperatures and activity at neutral pH [28]. Thus, this study aims to test the ability of R. oryzicola to produce proteases in different conditions, purify, characterize, and immobilize them in order to improve their stability at different pH and temperature values and, by enabling biocatalyst reuse, to develop more effective protease-based catalyzed processes.…”

Decoding the roles of extremophilic microbes in the anaerobic environments: Past, Present, and Future

“…These enzymes are also useful in food industries. For example, cellulase is used in the juice industry in combination with other enzymes to extract and clarify juices ( Santana et al., 2021 ). The highly thermostable enzyme “α-amylase” is used for starch saccharification, brewing, and baking and is obtained from Bacillus amyloliquefaciens ( Devaraj et al., 2019 ), Bacillus licheniformis ( Rakaz et al., 2021 ), or Bacillus stearothermophilus ( Ravindran et al., 2019 ).…”