Applied Biochemistry and Biotechnology

, Volume 117, Issue 1, pp 49–64 | Cite as

Polygalacturonase and ethanol production in Kluyveromyces marxianus

Potential use of polygalacturonase in foodstuffs
  • Manuel Serrat
  • Rosa C. Bermúdez
  • Tomás G. Villa
Original Articles

Abstract

The coproduction of ethanol and polygalacturonase (PG) in a pilot-scale batch fermentor using yeast extract—glucose (YD)—and sugar beet molasses (SBM)-based media was implemented utilizing a new high-PG-producing strain of Kluveromyces marxianus. A certain growth inhibition was observed in SBM medium, causing ethanol and PG production to be lower. Ethanol productivity and accumulation values of 1.94 g/(L·h) and 40 g/L, respectively, were attained in YD, whereas the best fermentation efficiency (95.1%) was achieved with SBM medium. Maximal PG synthesis occurred at the end of cell growth, with values of 1.08 and 0.46 U/(mg·h) for the YD and SBM media, respectively. When the cultures reached stationary phase, PG production stopped. The highest accumulation level (17 U/mL) occurred in YD medium, in agreement with previous laboratory-scale studies carried out for this strain. The potential applications of the crude enzyme preparations were evaluated with different fruit juices and vegetable slices. The enzyme was able to increase the filtration rate of orange, pear, and apple juices by twofold. Additionally, complete clarification of apple juice was readily accomplished, whereas cucumber, carrot, and banana tissues were macerated to a lesser extent.

Index Entries

Yeast Kluyveromyces marxianus Polygalacturonases food processing ethanol beet molasses 

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Copyright information

© Humana Press Inc. 2004

Authors and Affiliations

  • Manuel Serrat
    • 1
  • Rosa C. Bermúdez
    • 1
  • Tomás G. Villa
    • 2
  1. 1.Centro de Estudios de Biotecnología IndustrialUniversidad de OrienteSantiago de CubaCuba
  2. 2.Departamento de Microbiología y Parasitología, Facultad de FarmaciaUniversidad de Santiago de CompostelaSantiago de CompostelaSpain

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