Optimization of chemical and physical parameters affecting the activity of pectin lyase and pectate lyase from Debaryomyces nepalensis: A statistical approach

Gummadi, Sathyanarayana N.; Kumar, D. Sunil

doi:10.1016/j.bej.2006.02.014

Cited by 24 publications

(14 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Debaryomyces nepalensis NCYC 3413 , a halotolerant strain that has been previously isolated from rotten apple, is capable of utilizing both hexoses and pentoses; and is also important in production of commercially valuable products such as arabitol, xylitol and ethanol (Gummadi and Kumar 2006a; Kumar and Gummadi 2011; Kumdam et al 2012). In this study, the metabolism of D. nepalensis using glucose as the carbon source has been studied under different physiological conditions in both shake flask and bioreactor.…”

Section: Introductionmentioning

confidence: 99%

Production of ethanol and arabitol by Debaryomyces nepalensis: influence of process parameters

2013

View full text Add to dashboard Cite

Debaryomyces nepalensis, osmotolerant yeast isolated from rotten apple, is known to utilize both hexoses and pentoses and produce industrially important metabolites like ethanol, xylitol and arabitol. In the present study, the effect of different growth substrates, trace elements, nitrogen concentration and initial pH on growth and formation of ethanol and arabitol were examined. Optimum conditions for maximizing the product yields were established: glucose as carbon source, an initial pH of 6.0, 6 g/L of ammonium sulphate and addition of micronutrients. Under these best suited conditions, a concentration of 11g/L of arabitol and 19 g/L of ethanol was obtained in shake flask fermentations. The fermentation was scaled up to 2.5 L bioreactor and the influence of aeration, agitation and initial substrate concentration was also determined. Under optimal conditions (150 g/L glucose, 400 rpm and 0.5 vvm) ethanol concentration reached 52 g/L, which corresponds to a yield of 0.34 g/g and volumetric productivity of 0.28 g/L/h, whereas arabitol production reached a maximum of 14 g/L with a yield and volumetric productivity of 0.1 g/g and 0.07 g/L/h respectively.

show abstract

Section: Introductionmentioning

confidence: 99%

Production of ethanol and arabitol by Debaryomyces nepalensis: influence of process parameters

2013

View full text Add to dashboard Cite

show abstract

“…In the previous studies, maximum PL activity was obtained at 35˚C from Debaryomycesflavus nepalensis [24]. PL from Penicillium italicum completely inactivated after 10 min at 80˚C [26].…”

Section: Optimum Ph and Temperaturementioning

confidence: 90%

Pectinase Production with Waste Materials by Local Water Isolate of Aspergillus fumigatus Strain 2101 and Purification and Characterization of the Enzyme

Yamancı¹,

Poturcu²,

Özmen³

et al. 2016

HJBC

View full text Add to dashboard Cite

B u çalışmada, pektin liyaz (PL) yerel su kaynaklarından izole edilen Aspergillus fumigatus 2101 suşundan elde edildi. PL, amonyum sülfat çöktürmesi, jel filtrasyon ve iyon değişim kromatografisi kullanılarak saflaştırıldı. Bu saflaştırma basamaklarından sonra, 12.4 saflaştırma katsayısı elde edildi. PL'nin optimum pH ve sıcaklığı sırasıyla 8.0 ve 40˚C'de 70 dakikadır. PL'nin molekül ağırlığı 11.5 kDa'dur. Sıvı besi ortamında maksimum PL aktivitesi meyve pulpları ile elde edilmiştir. Stabilite deneyleri, PL'nin 4˚C'de 20 aya kadar kararlı olduğunu göstermiştir. En yüksek PL aktivitesi karbon kaynağı olarak sitrus pectin kullanıldığında elde edilmiştir. PL, FeSO 4 , FeCl 3 ve askorbik asit tarafından güçlü bir şekilde aktive edilmiştir.

show abstract

“…These enzymes play a significant role in the clarification of fruit juices and wines, in extraction of vegetable oils, in the decrease in the viscosity of concen-trates, in paper making, in textile industry for treatment of natural fibers such as linen and ramie fibers and in degumming of plant fibers. Among all pectinases, pectin lyases are the only enzymes that depolymerize highly esterified pectins into small molecules without prior action of other enzymes (Alana et al 1989;Gummadi and Kumar 2006). Pectin lyase cleaves pectin by β-elimination mechanism that results in the formation of 4,5-unsaturated oligogalacturonides without affecting the ester content of the polymer chain that is responsible for specific aroma of fruits (Yadav et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Purification of Pectin Lyase fromByssochlamys fulva: Its Application in Wine Fermentation

Lakhanpal

Devi

Gupta

2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Pectin lyase from Byssochlamys fulva was purified to homogeneity by ammonium sulfate precipitation, ion exchange chromatography and gel filtration. The purified pectin lyase exhibited single band of molecular mass, 29 kDa, as confirmed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE). The purified enzyme had an optimum activity at pH 4.5, reaction temperature at 25C and incubation time at 60 min. It was activated by Ca2+, Mg2+, sodium arsenate, L‐cysteine, ascorbic acid and β‐mercaptoethanol, and significantly inhibited by Zn2+, Mn2+, Fe3+, sodium dodecyl sulfate (SDS), mercuric chloride, cinnamic acid, chlorogenic acid, p‐coumaric acid, ferulic acid and salicylic acid. It had specificity toward polygalacturonic acid (0.1% w/v). Purified enzyme was used for apple juice fermentation and clarification of wine. Fermentation was carried out for 30 days. The amount of carbohydrates decreased from 160 to 142.28 μg/mL; the amount of phenolics increased from 0.42 to 1.02 mg/mL and ethanol from 6.6 to 9.01%, respectively, when juice was treated with pectin lyase. Practical Applications Pectinases play a significant role in many industrial applications such as in fruit juice, wine fermentation, tea and coffee fermentation, waste water treatment, textile and paper‐making industries. In winemaking, pectin lyase preparations, often in combination with cellulase and hemicellulase, are used to increase the degradation of skin cell walls in order to obtain an increased pressing yield and improved clarification processes, extraction of color and aroma precursors during maturation. Pectinases can be used to prevent filter clogging prior to bottling. Purification of enzymes is very important to understand their affinity for particular substrates. Most of the commercial applications of enzymes do not always need their homogeneous preparation; a certain degree of purity is required. For the extraction and clarification of apple wine, significant results were observed using purified pectin lyase in comparison with both positive (inactive enzyme was added) and negative (no external enzyme was added) control.

show abstract

Optimization of chemical and physical parameters affecting the activity of pectin lyase and pectate lyase from Debaryomyces nepalensis: A statistical approach

Cited by 24 publications

References 22 publications

Production of ethanol and arabitol by Debaryomyces nepalensis: influence of process parameters

Production of ethanol and arabitol by Debaryomyces nepalensis: influence of process parameters

Pectinase Production with Waste Materials by Local Water Isolate of Aspergillus fumigatus Strain 2101 and Purification and Characterization of the Enzyme

Purification of Pectin Lyase fromByssochlamys fulva: Its Application in Wine Fermentation

Contact Info

Product

Resources

About