Characterization of pectin lyase produced by an endophytic strain isolated from coffee cherries
Autor(a) principal: | |
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Data de Publicação: | 2001 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | https://doi.org/10.1046/j.1472-765x.2001.00961.x http://www.locus.ufv.br/handle/123456789/13029 |
Resumo: | The effect of endophytic bacterial activity on the quality of coffee beverage was studied. A survey of the micro-organisms in coffee cherries was performed before harvesting, and their growth on the main nutrients available in coffee cherries was determined in vitro. Many endophytic bacteria were isolated from surface-sterilized coffee cherries. One of the pectinolytic strains was physiologically and phenotypically characterized, and was tentatively identified by partial 16S rDNA sequencing as Paenibacillus amylolyticus. This endophytic strain produced an extracellular pectinase with maximal activity at 40°C and pH 7·9, and was thermostable up to 45°C. EDTA and metal ions had little effect on pectin lyase activity. Km and Vmax values were 4·6 mg ml–1 and 94·0 10–8 mol min–1 ml–1, respectively. Pectin lyases have been found in fungi but rarely in bacteria, and this isolate is a promising tool for regulation studies of these enzymes. |
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Sakiyama, C.C.H.Paula, E.M.Pereira, P.C.Borges, A.C.Silva, D.O.2017-11-14T09:53:19Z2017-11-14T09:53:19Z2001-05-111472765Xhttps://doi.org/10.1046/j.1472-765x.2001.00961.xhttp://www.locus.ufv.br/handle/123456789/13029The effect of endophytic bacterial activity on the quality of coffee beverage was studied. A survey of the micro-organisms in coffee cherries was performed before harvesting, and their growth on the main nutrients available in coffee cherries was determined in vitro. Many endophytic bacteria were isolated from surface-sterilized coffee cherries. One of the pectinolytic strains was physiologically and phenotypically characterized, and was tentatively identified by partial 16S rDNA sequencing as Paenibacillus amylolyticus. This endophytic strain produced an extracellular pectinase with maximal activity at 40°C and pH 7·9, and was thermostable up to 45°C. EDTA and metal ions had little effect on pectin lyase activity. Km and Vmax values were 4·6 mg ml–1 and 94·0 10–8 mol min–1 ml–1, respectively. Pectin lyases have been found in fungi but rarely in bacteria, and this isolate is a promising tool for regulation studies of these enzymes.engLetters in Applied MicrobiologyVolume 33, Issue 2, Pages 117–121, August 2001Coffee cherriesPectin lyaseCharacterization of pectin lyase produced by an endophytic strain isolated from coffee cherriesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALSakiyama_et_al-2001-Letters_in_Applied_Microbiology.pdfSakiyama_et_al-2001-Letters_in_Applied_Microbiology.pdfTexto completoapplication/pdf110115https://locus.ufv.br//bitstream/123456789/13029/1/Sakiyama_et_al-2001-Letters_in_Applied_Microbiology.pdfdba4570554c050b6d63ca553452c31b9MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/13029/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAILSakiyama_et_al-2001-Letters_in_Applied_Microbiology.pdf.jpgSakiyama_et_al-2001-Letters_in_Applied_Microbiology.pdf.jpgIM Thumbnailimage/jpeg5231https://locus.ufv.br//bitstream/123456789/13029/3/Sakiyama_et_al-2001-Letters_in_Applied_Microbiology.pdf.jpg16d601301e51bc9433cd3ecaf47ac679MD53123456789/130292017-11-14 22:00:35.126oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452017-11-15T01:00:35LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Characterization of pectin lyase produced by an endophytic strain isolated from coffee cherries |
title |
Characterization of pectin lyase produced by an endophytic strain isolated from coffee cherries |
spellingShingle |
Characterization of pectin lyase produced by an endophytic strain isolated from coffee cherries Sakiyama, C.C.H. Coffee cherries Pectin lyase |
title_short |
Characterization of pectin lyase produced by an endophytic strain isolated from coffee cherries |
title_full |
Characterization of pectin lyase produced by an endophytic strain isolated from coffee cherries |
title_fullStr |
Characterization of pectin lyase produced by an endophytic strain isolated from coffee cherries |
title_full_unstemmed |
Characterization of pectin lyase produced by an endophytic strain isolated from coffee cherries |
title_sort |
Characterization of pectin lyase produced by an endophytic strain isolated from coffee cherries |
author |
Sakiyama, C.C.H. |
author_facet |
Sakiyama, C.C.H. Paula, E.M. Pereira, P.C. Borges, A.C. Silva, D.O. |
author_role |
author |
author2 |
Paula, E.M. Pereira, P.C. Borges, A.C. Silva, D.O. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Sakiyama, C.C.H. Paula, E.M. Pereira, P.C. Borges, A.C. Silva, D.O. |
dc.subject.pt-BR.fl_str_mv |
Coffee cherries Pectin lyase |
topic |
Coffee cherries Pectin lyase |
description |
The effect of endophytic bacterial activity on the quality of coffee beverage was studied. A survey of the micro-organisms in coffee cherries was performed before harvesting, and their growth on the main nutrients available in coffee cherries was determined in vitro. Many endophytic bacteria were isolated from surface-sterilized coffee cherries. One of the pectinolytic strains was physiologically and phenotypically characterized, and was tentatively identified by partial 16S rDNA sequencing as Paenibacillus amylolyticus. This endophytic strain produced an extracellular pectinase with maximal activity at 40°C and pH 7·9, and was thermostable up to 45°C. EDTA and metal ions had little effect on pectin lyase activity. Km and Vmax values were 4·6 mg ml–1 and 94·0 10–8 mol min–1 ml–1, respectively. Pectin lyases have been found in fungi but rarely in bacteria, and this isolate is a promising tool for regulation studies of these enzymes. |
publishDate |
2001 |
dc.date.issued.fl_str_mv |
2001-05-11 |
dc.date.accessioned.fl_str_mv |
2017-11-14T09:53:19Z |
dc.date.available.fl_str_mv |
2017-11-14T09:53:19Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.1046/j.1472-765x.2001.00961.x http://www.locus.ufv.br/handle/123456789/13029 |
dc.identifier.issn.none.fl_str_mv |
1472765X |
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1472765X |
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https://doi.org/10.1046/j.1472-765x.2001.00961.x http://www.locus.ufv.br/handle/123456789/13029 |
dc.language.iso.fl_str_mv |
eng |
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eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
Volume 33, Issue 2, Pages 117–121, August 2001 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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Letters in Applied Microbiology |
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Letters in Applied Microbiology |
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