Sugar-cane juice induces pectin lyase and polygalacturonase in Penicillium griseoroseum
The use of other inducers as substitutes for pectin was studied aiming to reduce the production costs of pectic enzymes. The effects of sugar-cane juice on the production of pectin lyase (PL) and polygalacturonase (PG) by Penicillium griseoroseum were investigated. The fungus was cultured in a miner...
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Veröffentlicht in: | Revista de microbiologia 1998-10, Vol.29 (4), p.246-250 |
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creator | Minussi, Rosana Cristina(Universidade Federal de Viçosa) Soares-Ramos, Juliana Rocha Lopes(Universidade Federal de Viçosa) Coelho, Jorge Luiz Cavalcante(Universidade Federal de Viçosa) Silva, Daison Olzany(Universidade Federal de Viçosa) |
description | The use of other inducers as substitutes for pectin was studied aiming to reduce the production costs of pectic enzymes. The effects of sugar-cane juice on the production of pectin lyase (PL) and polygalacturonase (PG) by Penicillium griseoroseum were investigated. The fungus was cultured in a mineral medium (pH 6.3) in a rotary shaker (150 rpm) for 48 h at 25oC. Culture media were supplemented with yeast extract and sucrose or sugar-cane juice. Sugar-cane juice added singly to the medium promoted higher PL activity and mycelial dry weight when compared to pectin and the use of sugar-cane juice and yeast extract yielded levels of PG activity that were similar to those obtained with sucrose-yeast extract or pectin. The results indicated that, even at low concentrations, sugar-cane juice was capable of inducing pectin lyase and polygalacturonase with no cellulase activity in P. griseoroseum.
Na produção de enzimas pécticas estudou-se a utilização de outros indutores além de pectina visando a redução de custos. Os efeitos de caldo de cana na produção de pectina liase (PL) e poligalacturonase (PG) por Penicillium griseoroseum foram investigados. O fungo foi cultivado em meio mineral (pH 6,3) em um agitador rotatório (150 rpm) por 48 h a 2oC. O meio de cultura foi suplementado com extrato de levedura e sacarose ou caldo de cana. A adição de caldo de cana ao meio de cultivo promoveu maior atividade de PL e peso do micélio seco quando comparado com a adição de pectina. Na presença de caldo de cana e extrato de levedura observou-se atividade de PG semelhante ao obtido na presença de sacarose e extrato de levedura ou pectina. Os resultados indicaram que, mesmo em baixas concentrações, caldo de cana foi capaz de induzir pectina liase e poligalacturonase, sem atividade de celulase, em Penicillium griseoroseum. |
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Na produção de enzimas pécticas estudou-se a utilização de outros indutores além de pectina visando a redução de custos. Os efeitos de caldo de cana na produção de pectina liase (PL) e poligalacturonase (PG) por Penicillium griseoroseum foram investigados. O fungo foi cultivado em meio mineral (pH 6,3) em um agitador rotatório (150 rpm) por 48 h a 2oC. O meio de cultura foi suplementado com extrato de levedura e sacarose ou caldo de cana. A adição de caldo de cana ao meio de cultivo promoveu maior atividade de PL e peso do micélio seco quando comparado com a adição de pectina. Na presença de caldo de cana e extrato de levedura observou-se atividade de PG semelhante ao obtido na presença de sacarose e extrato de levedura ou pectina. Os resultados indicaram que, mesmo em baixas concentrações, caldo de cana foi capaz de induzir pectina liase e poligalacturonase, sem atividade de celulase, em Penicillium griseoroseum.</description><identifier>ISSN: 0001-3714</identifier><identifier>EISSN: 0001-3714</identifier><identifier>DOI: 10.1590/S0001-37141998000400002</identifier><language>eng</language><publisher>Sociedade Brasileira de Microbiologia</publisher><subject>caldo de cana ; enzyme inducers ; MICROBIOLOGY ; pectin lyase ; pectina liase ; pectinases ; Penicillium griseoroseum ; poligalacturonase ; polygalacturonase ; sugar-cane juice</subject><ispartof>Revista de microbiologia, 1998-10, Vol.29 (4), p.246-250</ispartof><rights>This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c396t-fc1f7a85d16a7d70e36c874a28d8fb454dace9b2c3ee9cdc5d7129a3a38e50503</citedby><cites>FETCH-LOGICAL-c396t-fc1f7a85d16a7d70e36c874a28d8fb454dace9b2c3ee9cdc5d7129a3a38e50503</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,315,781,785,886,27929,27930</link.rule.ids></links><search><creatorcontrib>Minussi, Rosana Cristina(Universidade Federal de Viçosa)</creatorcontrib><creatorcontrib>Soares-Ramos, Juliana Rocha Lopes(Universidade Federal de Viçosa)</creatorcontrib><creatorcontrib>Coelho, Jorge Luiz Cavalcante(Universidade Federal de Viçosa)</creatorcontrib><creatorcontrib>Silva, Daison Olzany(Universidade Federal de Viçosa)</creatorcontrib><title>Sugar-cane juice induces pectin lyase and polygalacturonase in Penicillium griseoroseum</title><title>Revista de microbiologia</title><addtitle>Rev. Microbiol</addtitle><description>The use of other inducers as substitutes for pectin was studied aiming to reduce the production costs of pectic enzymes. The effects of sugar-cane juice on the production of pectin lyase (PL) and polygalacturonase (PG) by Penicillium griseoroseum were investigated. The fungus was cultured in a mineral medium (pH 6.3) in a rotary shaker (150 rpm) for 48 h at 25oC. Culture media were supplemented with yeast extract and sucrose or sugar-cane juice. Sugar-cane juice added singly to the medium promoted higher PL activity and mycelial dry weight when compared to pectin and the use of sugar-cane juice and yeast extract yielded levels of PG activity that were similar to those obtained with sucrose-yeast extract or pectin. The results indicated that, even at low concentrations, sugar-cane juice was capable of inducing pectin lyase and polygalacturonase with no cellulase activity in P. griseoroseum.
Na produção de enzimas pécticas estudou-se a utilização de outros indutores além de pectina visando a redução de custos. Os efeitos de caldo de cana na produção de pectina liase (PL) e poligalacturonase (PG) por Penicillium griseoroseum foram investigados. O fungo foi cultivado em meio mineral (pH 6,3) em um agitador rotatório (150 rpm) por 48 h a 2oC. O meio de cultura foi suplementado com extrato de levedura e sacarose ou caldo de cana. A adição de caldo de cana ao meio de cultivo promoveu maior atividade de PL e peso do micélio seco quando comparado com a adição de pectina. Na presença de caldo de cana e extrato de levedura observou-se atividade de PG semelhante ao obtido na presença de sacarose e extrato de levedura ou pectina. Os resultados indicaram que, mesmo em baixas concentrações, caldo de cana foi capaz de induzir pectina liase e poligalacturonase, sem atividade de celulase, em Penicillium griseoroseum.</description><subject>caldo de cana</subject><subject>enzyme inducers</subject><subject>MICROBIOLOGY</subject><subject>pectin lyase</subject><subject>pectina liase</subject><subject>pectinases</subject><subject>Penicillium griseoroseum</subject><subject>poligalacturonase</subject><subject>polygalacturonase</subject><subject>sugar-cane juice</subject><issn>0001-3714</issn><issn>0001-3714</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNp9kMtKxDAUhoMoOF4eQezKXcekSZt2KYM3GFAYRXchk5wOGdKmJpPFvL2pFREEFyGX8_3nkA-hS4LnpGzw9QpjTHLKCSNNU6cLSwsXB2j2Uzj8dT5GJyFsE1AxwmbobRU30udK9pBto1GQmV5HBSEbQO1Mn9m9DJDJXmeDs_uNtFLtonf9-JrKz9AbZaw1scs23gRw3gWI3Rk6aqUNcP69n6LXu9uXxUO-fLp_XNwsc0Wbape3irRc1qUmleSaY6CVqjmTRa3rds1KpqWCZl0oCtAorUrNSdFIKmkNJS4xPUXzqW9QBqwTWxd9nwaKLy3ij5YUuJoCg3cfEcJOdCYosDYZcDEIwquypowlkE-gSj8KHloxeNNJvxcEi9H8PyMupmQrnZCjFfG-GhE6IgX9BMP6fk8</recordid><startdate>19981001</startdate><enddate>19981001</enddate><creator>Minussi, Rosana Cristina(Universidade Federal de Viçosa)</creator><creator>Soares-Ramos, Juliana Rocha Lopes(Universidade Federal de Viçosa)</creator><creator>Coelho, Jorge Luiz Cavalcante(Universidade Federal de Viçosa)</creator><creator>Silva, Daison Olzany(Universidade Federal de Viçosa)</creator><general>Sociedade Brasileira de Microbiologia</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>GPN</scope></search><sort><creationdate>19981001</creationdate><title>Sugar-cane juice induces pectin lyase and polygalacturonase in Penicillium griseoroseum</title><author>Minussi, Rosana Cristina(Universidade Federal de Viçosa) ; Soares-Ramos, Juliana Rocha Lopes(Universidade Federal de Viçosa) ; Coelho, Jorge Luiz Cavalcante(Universidade Federal de Viçosa) ; Silva, Daison Olzany(Universidade Federal de Viçosa)</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c396t-fc1f7a85d16a7d70e36c874a28d8fb454dace9b2c3ee9cdc5d7129a3a38e50503</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>caldo de cana</topic><topic>enzyme inducers</topic><topic>MICROBIOLOGY</topic><topic>pectin lyase</topic><topic>pectina liase</topic><topic>pectinases</topic><topic>Penicillium griseoroseum</topic><topic>poligalacturonase</topic><topic>polygalacturonase</topic><topic>sugar-cane juice</topic><toplevel>online_resources</toplevel><creatorcontrib>Minussi, Rosana Cristina(Universidade Federal de Viçosa)</creatorcontrib><creatorcontrib>Soares-Ramos, Juliana Rocha Lopes(Universidade Federal de Viçosa)</creatorcontrib><creatorcontrib>Coelho, Jorge Luiz Cavalcante(Universidade Federal de Viçosa)</creatorcontrib><creatorcontrib>Silva, Daison Olzany(Universidade Federal de Viçosa)</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>SciELO</collection><jtitle>Revista de microbiologia</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Minussi, Rosana Cristina(Universidade Federal de Viçosa)</au><au>Soares-Ramos, Juliana Rocha Lopes(Universidade Federal de Viçosa)</au><au>Coelho, Jorge Luiz Cavalcante(Universidade Federal de Viçosa)</au><au>Silva, Daison Olzany(Universidade Federal de Viçosa)</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sugar-cane juice induces pectin lyase and polygalacturonase in Penicillium griseoroseum</atitle><jtitle>Revista de microbiologia</jtitle><addtitle>Rev. Microbiol</addtitle><date>1998-10-01</date><risdate>1998</risdate><volume>29</volume><issue>4</issue><spage>246</spage><epage>250</epage><pages>246-250</pages><issn>0001-3714</issn><eissn>0001-3714</eissn><abstract>The use of other inducers as substitutes for pectin was studied aiming to reduce the production costs of pectic enzymes. The effects of sugar-cane juice on the production of pectin lyase (PL) and polygalacturonase (PG) by Penicillium griseoroseum were investigated. The fungus was cultured in a mineral medium (pH 6.3) in a rotary shaker (150 rpm) for 48 h at 25oC. Culture media were supplemented with yeast extract and sucrose or sugar-cane juice. Sugar-cane juice added singly to the medium promoted higher PL activity and mycelial dry weight when compared to pectin and the use of sugar-cane juice and yeast extract yielded levels of PG activity that were similar to those obtained with sucrose-yeast extract or pectin. The results indicated that, even at low concentrations, sugar-cane juice was capable of inducing pectin lyase and polygalacturonase with no cellulase activity in P. griseoroseum.
Na produção de enzimas pécticas estudou-se a utilização de outros indutores além de pectina visando a redução de custos. Os efeitos de caldo de cana na produção de pectina liase (PL) e poligalacturonase (PG) por Penicillium griseoroseum foram investigados. O fungo foi cultivado em meio mineral (pH 6,3) em um agitador rotatório (150 rpm) por 48 h a 2oC. O meio de cultura foi suplementado com extrato de levedura e sacarose ou caldo de cana. A adição de caldo de cana ao meio de cultivo promoveu maior atividade de PL e peso do micélio seco quando comparado com a adição de pectina. Na presença de caldo de cana e extrato de levedura observou-se atividade de PG semelhante ao obtido na presença de sacarose e extrato de levedura ou pectina. Os resultados indicaram que, mesmo em baixas concentrações, caldo de cana foi capaz de induzir pectina liase e poligalacturonase, sem atividade de celulase, em Penicillium griseoroseum.</abstract><pub>Sociedade Brasileira de Microbiologia</pub><doi>10.1590/S0001-37141998000400002</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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subjects | caldo de cana enzyme inducers MICROBIOLOGY pectin lyase pectina liase pectinases Penicillium griseoroseum poligalacturonase polygalacturonase sugar-cane juice |
title | Sugar-cane juice induces pectin lyase and polygalacturonase in Penicillium griseoroseum |
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