Microbial Biotechnology

Electronic Journal of Biotechnology ISSN: 0717-3458 Vol. 9 No. 4, Issue of July 15, 2006
© 2006 by Pontificia Universidad Católica de Valparaíso -- Chile Received July 8, 2005 / Accepted January 4, 2006
DOI: 10.2225/vol9-issue4-fulltext-8  
RESEARCH ARTICLE

Production of Rhodotorula glutinis: a yeast that secretes α-L-arabinofuranosidase

Claudio Martínez
Departamento de Ciencia y Tecnología de los Alimentos
Facultad Tecnológica and Centro de Estudios en Ciencia y Tecnología de los Alimentos
Universidad de Santiago de Chile
Alameda 3363, Santiago, Chile
Tel: 56 2 7764017
Fax: 56 2 7764796
E-mail: cmartine@usach.cl

Cecilia Gertosio
Departamento de Ciencia y Tecnología de los Alimentos
Facultad Tecnológica
Universidad de Santiago de Chile
Alameda 3363, Santiago, Chile
Tel: 56 2 6810489
Fax: 56 2 6823536
E-mail:cgertosi@lauca.usach.cl

Angelica Labbe
Departamento de Ciencia y Tecnología de los Alimentos
Facultad Tecnológica
Universidad de Santiago de Chile
Alameda 3363, Santiago, Chile
Tel: 56 2 7764017
Fax: 56 2 7764796
E-mail: lamap@usach.cl

Rafael Pérez
Departamento de Ciencia y Tecnología de los Alimentos
Facultad Tecnológica
Universidad de Santiago de Chile
Alameda 3363, Santiago, Chile
Tel: 56 2 7764017
Fax: 56 2 7764796
E-mail:lamap@usach.cl

Maria Angélica Ganga*
Departamento de Ciencia y Tecnología de los Alimentos
Facultad Tecnológica and Centro de Estudios en Ciencia y Tecnología de los Alimentos
Universidad de Santiago de Chile
Alameda 3363, Santiago, Chile
Tel: 56 2 7764017
Fax: 56 2 7764796
E-mail: aganga@usach.cl

*Corresponding author

Financial support: This investigation was financed by the grant Fondef D98I1037, Chile.

Keywords: α-L-arabinofuranosidase yeast, enzymes, wine.

Abbreviations:

Abf: α-arabinofuranosidase
YPD: yeast peptone glucose

Abstract
Full Text

Rhodotorula glutinis is a yeast that secretes the enzyme α-L-arabinofuranosidase (E.C. 3.2.1.55) into the culture medium and thus has an interesting biotechnological potential. To determine improved culture conditions of this organism, different factors of the culture media were evaluated such as the use of peptone as nitrogen source, salts composition, pH and growth temperature. Likewise, beet molasses and beet cosette were tested as industrial carbon sources to induce the production of the enzyme and how they influence the yeast growth. Based on these studies a culture medium is proposed for growth of this yeast in a continuous system. By assaying different dilution rates an average specific activity for the enzyme of 82.4 U/mg of protein was obtained.

 
Supported by UNESCO / MIRCEN network
Home | Mail to Editor | Search | Archive