Artigo
Invertase from a Candida stellata strain isolated from grape: production and physico-chemical characterization
Registro en:
Journal of Microbiology, Biotechnology and Food Sciences, v. 4, n. 1, p. 24-28, 2014.
1338-5178
10.15414/jmbfs.2014.4.1.24-28
ISSN1338-5178-2014-04-01-24-28.pdf
9424175688206545
7091241742851920
2825584905077015
Autor
Gargel, Cristiane Abe [UNESP]
Baffi, Milla Alves
Gomes, Eleni [UNESP]
Silva, Roberto da [UNESP]
Resumen
Invertases are enzymes which hydrolyze the sucrose and are widely employed in food and pharmaceutical industries. In this work, the screening of autochthonous grape yeasts from Brazil was carried out in order to investigate their invertase production potential. Yeasts belonging to Saccharomyces, Hanseniaspora, Sporidiobolus, Issatchenkia, Candida, Cryptococcus and Pichia genera were analyzed by submerged fermentation (SbmF) using sucrose as substrate. Among them, Candida stellata strain (N5 strain) was selected as the best producer (10.6 U/ml after 48 hours of SbmF). This invertase showed optimal activity at pH 3.0 and 55°C, demonstrating appropriate characters for application in several industrial processes, which includes high temperatures and acid pHs. In addition, this invertase extract presented tolerance to low concentrations of ethanol, suggesting that it could also be suitable for application at the beginning of alcoholic fermentation. These data provide promising prospects of the use of this new invertase in food and ethanol industry. Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Química e Ciências Ambientais, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, Sao Jose do Rio Preto, Rua Cristovão Colombo, 2265, Jardim Nazareth, CEP 15054-000, SP, Brasil Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Química e Ciências Ambientais, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto Universidade Federal de Uberlândia, Instituto de Ciências Agrárias