Fructanase and fructosyltransferase activity of non-Saccharomyces yeasts isolated from fermenting musts of Mezcal

Bioresource Technology

Volumn 110, Issue , 2012, Pages 560-565

  Arrizon, Javier ^a,b   Morel, Sandrine ^b,c,d   Gschaedler, Anne ^a   Monsan, Pierre ^b,c,d,e  

^a CENTRO DE INVESTIGACIÓN Y ASISTENCIA EN TECNOLOGÍA Y DISEÑO DEL ESTADO DE JALISCO   (Mexico)

^b INSA   (France)

^c CNRS   (France)

^d UMR792 INGÉNIERIE DES SYSTÈMES BIOLOGIQUES ET DES PROCÉDÉS   (France)

^e INSTITUT UNIVERSITAIRE DE FRANCE   (France)

Author keywords

Agave fructans; Fructanase activity; Fructosyltransferase activity; Mezcal; Non Saccharomyces

Indexed keywords

FRUCTANASE; FRUCTANS; FRUCTOSYLTRANSFERASE; MEZCAL; NON-SACCHAROMYCES;

CANDIDA; POLYSACCHARIDES; SUGAR (SUCROSE);

YEAST;

FRUCTAN; INULIN; LEVAN; LEVANASE; LEVANSUCRASE;

BREWING INDUSTRY; CARBOHYDRATE; ENZYME ACTIVITY; FERMENTATION; FOOD INDUSTRY; HYDROLYSIS; MONOCOTYLEDON; PROCESSING; SUCROSE; YEAST;

AGAVE TEQUILANA; ARTICLE; CANDIDA APICOLA; CANDIDA BOIDINII; CRYPTOCOCCUS ALBIDUS; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME DEGRADATION; FERMENTATION TECHNIQUE; FOOD INDUSTRY; FUNGAL STRAIN; FUNGUS GROWTH; FUNGUS ISOLATION; ISSATCHENKIA ORIENTALIS; KLUYVEROMYCES MARXIANUS; MICROFLORA; NON SACCHAROMYCES YEAST; NONHUMAN; PRIORITY JOURNAL; PROTEIN HYDROLYSIS; TORULASPORA; YEAST; ZYGOSACCHAROMYCES BISPORUS;

AGAVE; CULTURE MEDIA; FERMENTATION; GLYCOSIDE HYDROLASES; HEXOSYLTRANSFERASES; YEASTS;

AGAVE; AGAVE TEQUILANA; CANDIDA APICOLA; CANDIDA BOIDINII; CRYPTOCOCCUS ALBIDUS; ISSATCHENKIA ORIENTALIS; KLUYVEROMYCES MARXIANUS; SACCHAROMYCES; TORULASPORA DELBRUECKII; ZYGOSACCHAROMYCES BISPORUS;

EID: 84858295572     PISSN: 09608524     EISSN: 18732976     Source Type: Journal    
DOI: 10.1016/j.biortech.2012.01.112     Document Type: Article

References (35)

1. Alvaro-Benito M., de Abreu M., Fernández-Arrojo L., Plou F.J., Jíménez-Barbero J., Ballesteros A., Polaina J., Fernández-Lobato M. Characterization of a β-fructofuranosidase from Schwanniomyces occidentalis with transfructosylating activity yielding the prebiotic 6-kestose. J. Biotechnol. 2007, 132:75-81.
2. Arrizon J., Morel S., Gschaedler A., Monsan P. Comparison of the water-solube carbohydrate composition and fructan structures of Agave tequilana plants of different ages. Food Chem. 2010, 122:123-130.
3. Arrizon J., Morel S., Gschaedler A., Monsan P. Purification and substrate specificities of a fructanase from Kluyveromyces marxianus isolated from the fermentation process of Mezcal. Bioresour. Technol. 2011, 102:3298-3303.
4. ávila-Fernández A., Rendon-Poujol X., Olvera C., González F., Capella S., Peña-Alvarez A., López-Munguía A. Enzymatic hydrolysis of fructans in the tequila production process. J. Agric. Food Chem. 2009, 57:5578-5585.
5. Bai M., Qing M., Guo Z., Zhang Y., Chen X., Bao Q., Zhang H., Sun T.S. Occurrence and dominance of yeast species in naturally fermented milk from Tibetan Plateau of China. Can. J. Microbiol. 2010, 56:707-714.
6. Bely M., Stoeckle P., Masneuf-Pomarède I., Dubourdieu D. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation. Int. J. Food Microbiol. 2008, 122:312-320.
7. Bender J.P., Mazutti M.A., Di Luccio M., Treitchel H. Extraction on inulinase obtained by solid state fermentation of sugarcane bagasse by Kluyveromyces marxianus NRRL Y-7571. Appl. Biochem. Biotechnol. 2008, 149:195-203.
8. Bradford M. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 1976, 72:248-254.
9. Buchholz K., Seibel J. Industrial carbohydrate biotransformations. Carbohydr. Res. 2008, 343:1966-1979.
10. Clavijo A., Calderón I.L., Paneque P. Diversity of Saccharomyces and non-Saccharomyces yeasts in three red grape varieties cultured in the Serrania de Ronda (Spain) wine-growing region. Int. J. Food Microbiol. 2010, 143:241-245.
11. Cruz-Guerrero A.E., Olvera J.L., García-Garibay M., Gómez-Ruiz L. Inulinase-hyperproducing strains of Kluyveromyces sp. isolated from aguamiel (Agave sap) and pulque. World J. Microbiol. Biotechnol. 2006, 22:115-117.
12. García-Aguirre M., Saenz-álvaro V.A., Rodríguez-Soto M.A., Vicente-Magueyal F.J., Botello-álvarez E., Jiménez-Islas H., Cardenas-Manríquez M., Rico-Martínez R., Navarrete-Bolaños J.L. Strategy for biotechnological process design applied to the enzymatic hydrolysis of Agave fructo-oligosaccharides to obtain fructose-rich syrups. J. Agric. Food Chem. 2009, 57:10205-10210.
13. Gómez E., Tuohy K.M., Gibson G.R., Klinder A., Costabile A. In vitro evaluation of the fermentation properties and potential prebiotic activity of Agave fructans. J. Appl. Microbiol. 2010, 108:2114-2121.
14. Jeyaram K., Singh W.M., Capece A., Romano P. Molecular identification of yeast species associated with "Hamei" -A traditional starter used for rice wine production in Manipur, India. Int. J. Food Microbiol. 2008, 124:115-125.
15. Karatay S.E., Dönmez G. Improving properties of the yeast cells for biodiesel production using molasses. Bioresour. Technol. 2010, 101:7988-7990.
16. Lappe-Oliveras P., Moreno-Terrazas R., Arrizon-Gaviño J., Herrera-Suárez T., García-Mendoza A., Gschaedler-Mathis A. Yeasts associated with the production of Mexican alcoholic non distilled and distilled Agave beverages. FEMS Yeast Res. 2008, 8:1037-1052.
17. Lopez M.G., Mancilla-Margalli N.A., Mendoza-Díaz G. Molecular structures of fructans from Agave tequilana Weber var. azul. J. Agric. Food Chem. 2003, 57:7835-7840.
18. Marques-Vilela D.M., Pereira G.V., Ferreira-Silva C., Roberto-Batista L., Freitas-Schwan R. Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea Arabica L.). Food Microbiol. 2010, 27:1128-1135.
19. Muñoz-Gutierrez I., Rodríguez-Alegría M.E., López-Munguía A. Kinetic behavior and specificity of β-fructosidases in the hydrolysis of plant and microbial fructans. Process Biochem. 2009, 44:891-898.
20. Pathania N., Kanwar S.S., Jhang T., Koundal K.R., Sharma T.R. Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas. World J. Microbiol. Biotechnol. 2010, 26:1539-1547.
21. Santos A.M.P., Maugeri F. Synthesis of fructooligosaccharides from sucrose using inulinase from Kluyveromyces marxianus. Food Technol. Biotechnol. 2007, 45:181-186.
22. Segura, L.E., 2010. Identificación y caracterización por métodos moleculares de levaduras aisladas del proceso de elaboración del mezcal en el estado de Oaxaca. Master in Sc Thesis, Posgrado Interinstitucional en Ciencia y Tecnología, CIATEJ-CONACYT, Guadalajara, Mexico.
23. Senses-Ergul S., ágoston R., Belák A., Deák T. Characterization of some yeasts isolated from foods by traditional and molecular tests. Int. J. Food Microbiol. 2006, 108:120-124.
24. Sheng J., Chi Z., Yan K., Wang X., Gong F., Li J. Use of response surface methodology for optimizing process parameters for high inulinase production by marine yeast Cryptococcus aureus G7a in solid state fermentation and hydrolysis of inulin. Bioprocess Biosyst. Eng. 2009, 32:333-339.
25. Singh P., Gill P.K. Production of inulinases: recent advances. Food Technol. Biotechnol. 2006, 44:151-162.
26. Solieri L., Giudici P. Yeast associated to traditional balsamic vinegar: ecological and technological features. Int. J. Food Microbiol. 2008, 125:36-45.
27. Souciet J.L., Dujon B., Gaillardin C., Johnston M., Varet P.V., Cliften P., Sherman D.J., Weissenbach J., Westhof E. Comparative genomics of protoploid Saccharomycetaceae. Genome Res. 2009, 19:1696-1709.
28. Souza-Oliveira E., Bolini-Cardello H.M.A., Marques-Jeronimo E., Rocha-Souza E.L., Serra G.E. The influence of different yeasts on fermentation, composition and sensory quality of cachaça. World J. Microbiol. Biotechnol. 2005, 21:707-715.
29. Tofalo R., Chaves-López C., Di Fabio F., Schirone M., Felis G.E., Torriani S., Paparella A., Suzzi G. Molecular identification and osmotolerant profile of wine yeasts that ferment at high sugar grape must. Int. J. Food Microbiol. 2009, 130:179-187.
30. Velázquez-Hernández M.L., Baizabal-Aguirre V.M., Bravo-Patiño A., Cajero-Juárez M., Chávez-Moctezuma M.P., Valdez-Alarcón J.J. Microbial fructosyltransferases and the role of fructans. J. Appl. Microbiol. 2009, 106:1763-1778.
31. Vijayaraghavan K., Yamini D., Ambika V., Sowdamini S. Trends in inulinase production - a review. Crit. Rev. Biotechnol. 2009, 29:67-77.
32. Waleckx E., Gschaedler A., Colonna-Ceccaldi B., Monsan P. Hydrolysis of fructans from Agave tequilana Weber var. azul during the cooking step in a traditional tequila elaboration process. Food Chem. 2008, 108:40-48.
33. Waleckx E., Mateos-Diaz J.C., Gschaedler A., Colonna-Ceccaldi B., Brin N., García-Quezada G., Villanueva-Rodríguez S., Monsan P. Use of inulinases to improve fermentable carbohydrate recovery during tequila production. Food Chem. 2011, 124:1533-1542.
34. Yurimoto H., Sakai Y. Methanol-inducible gene expression and heterologous protein production in the methylotropic yeast Candida boidinii. Biotechnol. Appl. Biochem. 2009, 53:85-92.
35. Zhao C.H., Zhang T., Li M., Chi Z.M. Single cell oil production from hydrolysates of inulin and extract of tubers of Jerusalem artichoke by Rhodotorula mucilaginosa TJY15a. Process Biochem. 2010, 45:1121-1126.