Microbiología
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Browsing Microbiología by Subject "Actividad enzimática"
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Item Actividad enzimática de levaduras recolectadas de diferentes ambientes del Valle del Cauca(Universidad Santiago de Cali, 2020) Olaya Hurtado, Dora Stefany; Ossa Cabra, Liseth Tatiana; Martínez Garay, Carlos Andrés (Director); Ramírez Castrillón, Mauricio (Director)Agro-industrial waste affects the environment, which makes it a current problem. A sustainable strategy is the use of microorganisms, such as yeast, to metabolize and to degrade these compounds, which will allow the development of bioremediation strategies. In this research, we tested yeasts from the mycoteca of Universidad Santiago de Cali, collected from different environments of Valle del Cauca, to determine their enzymatic activity. For this, they were grown in media with different substrates, to evaluate their ability to degrade them through the determination of an enzymatic coefficient (PZ), which takes into account the degradation halos formed. A total of 95 yeast strains were evaluated, of which 37 strains presented some enzymatic activity. Several strains showed potential in this field; the LN6A, P4, LC071A, YAM1, and YAM3 strains had the highest enzymatic activity; while some had the ability to degrade or metabolize two different substrates (LN4A, MRC33, LC112, P4, LN7C) or up to three types of substrate (MRC39). In addition to this, the LN4A strain, from the Navarro lagoon and identified as Candida tropicalis, presented a higher enzymatic activity in two types of substrate.Item 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 (Director); Cuervo Mulet, Raúl Alberto (Director)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.