Resumen

MAIDANA, Silvana A.; MIERES, Alicia A.; ZUBRESKI, Emilce R.  y  MARTOS, María A.. Optimization of culture conditions for the production of a Microbial Polygalacturonase. Rev. cienc. tecnol. [online]. 2019, n.32, pp.1-10. ISSN 1851-7587.

The objective of the present research was to evaluate the effect of the cultivation conditions on the production of a polygalacturonase (PGase) by Wickerhamomyces anomalus. Fermentations were carried out in agitated flasks, in a synthetic medium, varying culture conditions (temperature, pH and agitation). A 2³ factorial design was initially applied and then response surface methodology. The macerating capacity of the enzymatic extract on a vegetal tissue was evaluated. PH and temperature significantly influenced the production of PGase enzyme, while the influence of the stirring rate was not significant. The highest titles were obtained at 30°C and pH of 5.1; with a maximum PGase activity of 18.84 EU / mL. The enzymatic extract was able to macerate bell pepper tissues. Enzymatic extracts with high PGase activity were obtained, under selected conditions, of interest in food technology.

Palabras clave : Polygalacturonase; Wickerhamomyces anomalus; Factorial design; Doehlert desing, Optimization..

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