| Journal: | Brazilian archives of biology and technology |
| Database: | PERIÓDICA |
| System number: | 000392584 |
| ISSN: | 1516-8913 |
| Authors: | Zeni, Jamile1 Gomes, Jonaína1 Ambroszini, Ellin1 Basso, Ana Paula1 Toniazzo, Geciane1 Valduga, Eunice1 |
| Institutions: | 1Universidade Regional Integrada do Alto Uruguai e das Missoes, Departamento de Engenharia de Alimentos, Erechim, Rio Grande do Sul. Brasil |
| Year: | 2014 |
| Season: | Nov-Dic |
| Volumen: | 57 |
| Number: | 6 |
| Pages: | 908-915 |
| Country: | Brasil |
| Language: | Inglés |
| Document type: | Artículo |
| Approach: | Experimental |
| English abstract | Penicillium brasilianum was previously isolated from tea and identified by molecular biology technique . A Plackett- Burman design, followed by a complete second order design was used for the screening of most important factors and to maximize the pectin liase (PMGL) activity, respectively. The maximum PMGL activity by P. brasil ianum achieved was 9.0 U/mL after 48 h of cultivation in a medium containing pectin (33.0 g/L), yeast extract (30.0 g/L) and potassium phosphate (2.0 g/L) at 30ºC, with a stirring rate of 180 rpm, initial pH 5.5 and 5x10 6 spores/mL inoculum size. The kinetic evaluation in terms of substrate consumption demonstrated that the maximum production of PMGL was at 72 h, and 40% of the total organic carbon, 25% of the nitrogen, 88% of the magnesium, 1 3% of the potassium and 66% of the iron were consumed. The pH remained almost stable during the whole period of production (5.33 to 4.9). The partial characterizat ion of the crude PMGL enzyme extract showed optimal pH and temperature of 5.5 and 37°C, respectively |
| Disciplines: | Biología, Química |
| Keyword: | Bacterias, Bioquímica, Penicillium brasilianum, Pectina, Diseño experimental, Enzimas |
| Keyword: | Biology, Chemistry, Bacteria, Biochemistry, Penicillium brasilianum, Pectin, Experimental design, Enzymes |
| Full text: | Texto completo (Ver PDF) |
