Role of PPase-SE in Geotrichum klebahnii, a yeast-like fungus able to solubilize pectin

Wickerhamomyces anomalus is pectinolytic yeast isolated from citrus fruits peels in the province of Misiones, Argentine. In the present work, enzymes produced by this yeast strain were characterized, and polygalacturonase physicochemical properties were determined in order to evaluate the application of the supernatant in the maceration of potato tissues. W. anomalus was able to produce PG in liquid medium containing glucose and citrus pectin, whose mode of action was mainly of endo type. The supernatant did not exhibit esterase or lyase activity. No others enzymes, capable of hydrolyzing cell wall polymers, such as cellulases and xylanases, were detected. PG showed maximal activity at pH 4.5 and at temperature range between 40°C and 50°C. It was stable in the pH range from 3.0 to 6.0 and up to 50°C at optimum pH. The enzymatic extract macerated potato tissues efficiently. Volume of single cells increased with the agitation speed. The results observed make the enzymatic extract produced by W. anomalus appropriate for future application in food industry, mainly for the production of fruit nectars or mashed of vegetables such as potato or cassava, of regional interest in the province of Misiones, Argentine.

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“…Several PPases from bacterial, yeast or fungal origins have been isolated and characterized [28, 29]. …”

Section: Resultsmentioning

confidence: 99%

Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels

Martos

Zubreski

Garro

et al. 2013

Biotechnology Research International

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“…anomalus produces PG with pectin releasing activity named protopectinase (PPase). The name PPase for this enzyme was kept to differentiate it from the classical PGases without pectin releasing activity (ROJAS et al, 2008). Some PPases have been reported with different pectin solubilizing activities depending on the substrate (potato, carrot, garland chrysanthemum, garlic, ginger, spinach, or red pepper) (NAKAMURA; HOURS; SAKAI, 1995).…”

Section: Assay Of Maceration Activitymentioning

confidence: 99%

Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots

et al. 2013

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“…Geotrichum klebahnii ATCC 42397 (previously named Trichosporon penicillatumSNO-3) is a yeast-like fungus originally isolated from mandarin peel (Rojas et al, 2008). This study is the first report of probiotic properties of G. klebahnii, isolated from cheese sample.…”

Section: Introductionmentioning

confidence: 86%

Probiotic attributes of a yeast-like fungus, Geotrichum klebahnii

Syal¹,

Vohra²

2014

Afr. J. Microbiol. Res.

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Geotrichum klebahnii, a filamentous yeast-like fungus, was isolated from a cheese sample. Several in vitro tests were carried out for its probiotic characterization. This isolate showed high survival rate of 100 ± 1.8% at low pH (pH 2) and 100 ± 0.9% at high oxbile concentration (1%) and also grew well at 37°C. It showed an auto-aggregation ability of 100.00 ± 1.5% after 20 h of incubation at 37°C, as well as 36.43 ± 0.70% and 52.13 ± 1.50% cell surface hydrophobicity with xylene and n-hexadecane, respectively. It had inhibitory activity against food-borne pathogens such as Salmonella sp., Vibrio sp. and Staphylococcus aureus. G. klebahnii produced the enzymes phytase and inulinase. It was a producer of vitamin B 12 and exoploysaccharides. It assimilated up to 29.42 ± 2.1% cholesterol after 48 h of incubation at 37°C. The organism did not produce gelatinase and DNase assay, indicating its safety as a probiotic microorganism. This is the first report of the probiotic potential of yeast like fungus, G. klebahnii.

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Role of PPase-SE in Geotrichum klebahnii, a yeast-like fungus able to solubilize pectin

Cited by 11 publications

References 16 publications

Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels

Production of Pectinolytic Enzymes by the Yeast Wickerhanomyces anomalus Isolated from Citrus Fruits Peels

Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots

Probiotic attributes of a yeast-like fungus, Geotrichum klebahnii

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