Pectin lyase production by Penicillium griseoroseum: effect of tea extract, caffeine, yeast extract, and pectin

Mycelial growth and production of extracellular pectin lyase by Penicillium griseoroseum at different concentrations of inducers were investigated. The fungus was cultured in mineral medium using sucrose as a carbon source and caffeine, yeast extract, tea extract or pectin as inducers. Caffeine, yea...

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Published inBiotechnology letters Vol. 18; no. 11; pp. 1283 - 1286
Main Authors Minussi, R.C, Coelho, J.L.C, Baracat-Pereira, M.C, Silva, D.O
Format Journal Article
LanguageEnglish
Published Dordrecht Springer 01.11.1996
Subjects
Biological and medical sciences
Biological Sciences
Biotechnology
Enzyme engineering
Fermentation
food microbiology
food processing
Fundamental and applied biological sciences. Psychology
Methods. Procedures. Technologies
nonfood plant products
Production of selected enzymes
Culture medium
Polysaccharide-lyases
Yeast
Pectin lyase
Sucrose
Enzyme
Induction
Lyases
Pectin
Fungi
Tea
Enzymatic activity
Medium effect
Concentration effect
Production
Microorganism culture
Fungi Imperfecti
Carbon-oxygen lyases
Thallophyta
Caffeine
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Summary:Mycelial growth and production of extracellular pectin lyase by Penicillium griseoroseum at different concentrations of inducers were investigated. The fungus was cultured in mineral medium using sucrose as a carbon source and caffeine, yeast extract, tea extract or pectin as inducers. Caffeine, yeast extract and tea extract in the presence of sucrose, and tea extract alone were capable of inducing pectin lyase in P. griseoroseum, even at low concentrations.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0141-5492
1573-6776
DOI:10.1007/BF00129955