Evaluation and characterization of new α-L-rhamnosidase-producing yeast strains

The Journal of General and Applied Microbiology

Pratiksha Singh¹  Rajesh Kumar Singh²  Param Pal Sahota¹ 

[1] Punjab Agricultural University;National Bureau of Agriculturally Important Microorganisms

关键词: α-L-rhamnosidase;    biolog;    Clavispora lusitaniae;    fingerprinting;    whey beverages;   

DOI  :  10.2323/jgam.61.149

学科分类：微生物学和免疫学

来源: Applied Microbiology, Molecular and Cellulrar Biosciences Research Foundation

【 摘 要 】

A total of thirty yeast strains were isolated from a whey beverage and screened for α-L-rhamnosidase enzyme production. Of these, only four isolates were capable of producing the α-L-rhamnosidase enzyme by hydrolyzing naringin. Scanning electron microscopy images showed that the morphology of the yeast isolate (isolate No. 84) producing the greatest enzyme, changed from oval to filamentous in the presence of naringin. On the basis of morphological and molecular characterization (ITS sequencing), these four isolates were identified as Clavispora lusitaniae-84, Clavispora lusitaniae-B82, Candida sp.-86 and Candida hyderabadensis-S82). Fermentation parameters and the biochemical characterization of the α-L-rhamnosidase-producing yeast isolates were studied based on carbon substrate utilization profiles using BIOLOG phenotype microarray plates. Intra-species genetic diversity among the isolates was evaluated by whole genome analysis with repetitive DNA sequences (ERIC, REP and BOX) based DNA fingerprinting. On the basis of these results, it was found that these isolates of yeast producing L-rhamnosidase have a great potential application for beverage quality enhancement, and can build a strong foundation of α-L-rhamnosidase-producing yeast strains in the debittering of citrus juice.

【 授权许可】

Unknown