Screening of bacterial strains for pectinolytic activity: characterization of the polygalacturonase produced by Bacillus sp
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Data
1999-12-01
Autores
Soares, Márcia M.C.N. [UNESP]
Silva, Roberto da [UNESP]
Gomes, Eleni [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Microbiologia
Resumo
A partir de amostras de solo e de material vegetal em decomposição, foram isoladas 168 linhagens bacterianas capazes de utilizar pectina de citrus como única fonte de carbono. Destas, 102 foram positivas para a despolimerização da pectina, através de ensaios em placa de Petri nos quais foram detectados halos claros ao redor das colônias. Entre essas, 30% (50) foram consideradas ótimas ou boas produtoras de poligalacturonase. O cultivo dessas linhagens através de fermentação submersa e semi-sólida para a quantificação das poligalacturonases (PG) produzidas indicou que 6 linhagens de Bacillus sp foram as melhores produtoras da enzima. As características físico-químicas, como pH ótimos entre 6,0 e 7,0 e temperaturas ótimas entre 45 e 55oC, estabilidade à temperaturas acima de 40oC e a pH neutros e alcalinos foram determinadas.
One hundred sixty eight bacterial strains, isolated from soil and samples of vegetable in decomposition, were screened for the use of citrus pectin as the sole carbon source. 102 were positive for pectinase depolymerization in assay plates as evidenced by clear hydrolization halos. Among them, 30% presented considerable pectinolytic activity. The cultivation of these strains by submerged and semi-solid fermentation for polygalacturonase production indicated that five strains of Bacillus sp produced high quantities of the enzyme. The physico-chemical characteristics, such as optimum pH of 6.0 - 7.0, optimum temperatures between 45oC and 55oC, stability at temperatures above 40oC and in neutral and alkaline pH, were determined.
One hundred sixty eight bacterial strains, isolated from soil and samples of vegetable in decomposition, were screened for the use of citrus pectin as the sole carbon source. 102 were positive for pectinase depolymerization in assay plates as evidenced by clear hydrolization halos. Among them, 30% presented considerable pectinolytic activity. The cultivation of these strains by submerged and semi-solid fermentation for polygalacturonase production indicated that five strains of Bacillus sp produced high quantities of the enzyme. The physico-chemical characteristics, such as optimum pH of 6.0 - 7.0, optimum temperatures between 45oC and 55oC, stability at temperatures above 40oC and in neutral and alkaline pH, were determined.
Descrição
Palavras-chave
Bacillus sp, poligalacturonase, atividade pectinolítica, Bacillus sp, Polygalacturonase, pectinolytic activity
Como citar
Revista de Microbiologia. Sociedade Brasileira de Microbiologia, v. 30, n. 4, p. 299-303, 1999.