Microbiología

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Determinación de actividad pectinolítica en microbiota levaduriforme aislada a partir de suelos y frutos del Valle del Cauca
(Universidad Santiago de Cali, 2020) Hurtado Galindo, Manuela; Otálvaro Hernández, Dana Vanesa; González Vargas, Iván Andrés; Cuervo Mulet, Raúl Alberto
Pectins are polysaccharides characterized by a complex structure and gelling properties. In some industrial processes, pectin must be eliminated due to its ability to retain liquids and cloud the product. It can be degraded using pectinases. In this study, the production of pectinases of industrial interest was determined in isolated levaduriform sp. from soils and fruits of the Valle del Cauca region, in Colombia. The activity of the pectinolytic enzymes at different temperatures and pH was evaluated by DNS and a morphological and physiological identification was performed for the isolates obtained. The positive isolates showed pectinase production at low temperatures, which provides new data on cold pectinases. This investigation shows, of the great diversity of yeasts only some have pectinolytic activity, and these differ in their capacity and / or speed of reaction.