Studies on Pectic Enzymes of Microorganisms

To pick out potent strains which specifically produce one of several pectic enzymes, endo- and exo-polygalacturonase, pectin esterase, macerating, and apple juice clarifying activities were examined with regard to 344 strains of mold (containing 71 strains of phytopathogenic mold) grown on a bran culture medium and 56 strains of shakingly cultured yeast. As the result of screening, Asper gillus saitoi and Penicillium islandicum were isolated as potent specific producers of endo-polygalacturonase. And the composition of pectic enzymes of mold was found to be rather genus or species specific. So far as examined in crude enzyme systems, there was no parallelism between anyone of pectic enzyme activities and apple juice clarifying or macerating activities.     

Studies on Pectolytic Enzymes of Molds

The process of apple juice clarification by pectolytic enzymes has been successfully observed turbidimetrically and macroscopically by heating of reaction mixtures. It has been shown that the process of apple juice clarification varies with the varieties and conditions of apple juices as well as with the sources of enzyme preparations. From a study of the turbidimetry of apple juice clarification, α method for determination of clarification values been described.     

Studies on Pectolytic Enzymes of Molds

The clarification of apple juice has been studied using six pectolytic enzymes produced by Coniothyrium diplodiella, endo-PG (polygalacturonase) I, II and III, exo-PG and PE (pectinesterase) I and II. Each of these six enzymes had no effect on the clarification of apple juice when acted alone, whereas mixtures of any one of endo-PGs and PEs were all able to clarify the juice. Mixtures of exo-PG and either of PEs has no effect on the clarification. Clarifying activities of PG-PE mixtures were varied with the kind of endo-PG used in each mixture and not with the kind of PE. Clarifying activity of PG-PE mixture depended on either endo-PG or PE activities when the other was kept constant.

Crude enzyme from the mold and a mixture of the four PGs and PE in the ratio of the crude enzyme had essentially identical effect on apple juice as well as on artificial pectin and pectic acid.     

Studies in the Physiology of Parasitism: XX. The Pathogenicity of Botrytis cinerea, Sclerotinia fructigena, and Sclerotinia laxa, with special reference to the part played by pectolytic enzymes

1. Though Sclerotinia fructigena, S. laxa, and Botrytis cinereacause rotting of apple tissue and death of the protoplasts,little or no pectolytic activity was detectable in extractsof the rotted tissue. 2. Pectic materials were extracted from normal and parasitizedapple tissue in three fractions and precipitated as calciumpectate. There was a loss of total, total insoluble, and solublepectic substances in the invaded tissues. This was most markedwith B. cinerea and S. laxa and least with S. fructigena. 3. Pectolytic activity was measured by methods involving (a)maceration of plant tissues, (b) viscosity and reducing groupdeterminations in pectic substrates, (c) increase in acidityof pectin. By these methods it was shown that pectolytic enzymeswere produced by all three fungi in synthetic media. With S.fructigena, which was the only fungus studied in detail, replacementof glucose by pectin increased the formation of pectolytic enzymes. 4. When various apple extracts were used as culture media, littleor no pectolytic activity was detectable. With all three fungithe presence of apple juice in a culture medium, which by itselfwas suitable for enzyme formation, resulted in the suppressionof pectolytic activity. 5. Oxidized apple juice had a pronounced effect in deactivatingcertain pectolytic enzymes, an effect which was especially markedwith B. cinerea. This points to an interaction between the pectolyticand oxidizing systems and introduces a new line of approachto the study of the biochemical interaction between host andparasite.     

Immobilized pectolytic enzymes on acrylic supports

The paper deals with the pectolytic enzymes immobilization on different acrylic supports, and the application of immobilized preparations in the apple juice pectinization process. The correlation between the protein content (C_p) and specific catalytic activities of immobilized enyzme preparations suggest a specific immobilization process only in the case of PONILEX ASH type acrylic supports. The active immobilization degree on PONILEX ASH type supports of Ultrazym 100 G and technical pectinase extract ranged from 99.80 to 296.40% for the Pectinesterase (PE) activity, and from 101.85 to 252.94% for the chain splitting (CS) activity, proving that the ionic immobilization process is a selective one. The simulated operational stability of the immobilized pectolytic enzymes tested by the PE and CS activity values proves the preservation of enzyme catalytic activity.     

The involvement of fungi in the breakdown of sulphited strawberries

Between 8000 and 9000 tons of strawberries are used annually for jam manufacture in the UK, c. 65 % of which are stored in sulphite liquor (6 % SO₂+lime, c. pH 3.0). Sporadic cases of disintegration of sulphited strawberries have been observed increasingly in recent years. In laboratory experiments breakdown of whole berries in sulphite liquor was achieved by including berries partly rotted with Mucor mucedo, Rhizopus sexualis or R. stolonifer, 1.5-2.5 % infected material causing complete breakdown of all of the berries. The inclusion of up to 25 % berries infected with Botrytis cinerea caused no softening of the berries. The addition of culture filtrates to whole fruit in sulphite liquor confirmed observations with the above fungi but also showed that pectolytic enzymes from Aureobasidium pullulans and Trichosporon pullulans could cause breakdown. The incidence of spoilage fungi on commercially harvested fruit indicated that M. mucedo and R. sexualis were the main cause of breakdown, but that A. pullulans increased tenfold on fruit stored at 15 °C overnight before sulphiting. Results from commercially harvested fruit (cv. Cambridge Favourite) in 1975 and 1976 showed that: (I) fruit should be sulphited as soon as possible after harvest, since the storage of harvested fruit prior to sulphiting may give a poorer quality product; (2) there is little difference in breakdown of fruit from plants treated with the pre-harvest fungicides, Elvaron, Mildothane, or Daconil, and (3) fruit grown in different areas of the UK shows varying amounts of breakdown. This may be due to differences in the infection level of Phycomycetes and contamination by other pectolytic fungi or inherent differences in the susceptibility of the fruit to enzyme attack.     

Effect of oxygen transfer rate on the composition of the pectolytic enzyme complex of Aspergillus niger

Optimal agitation and aeration conditions [assuring O₂ transfer rates (OTR) from 12 to 179 mmol L^?1 h^?1] were determined for pectin lyase (PL) synthesis of an Aspergillus niger strain. Components of the pectolytic enzyme complex were also investigated in order to determine whether their O₂ demand is identical with or different from that of pectin lyase. Should the latter be the case, a possibility would be given to produce enzyme complexes of different agitation and aeration conditions. According to our results, mycelium yield of Aspergillus niger attained a maximum at an OTR of 100 mmol L^?1 h^?1. The yields of the various pectolytic enzymes reached maxima at different OTRs. Pectin lyase production was the highest (0.555 µmol min^?1 mL^?1) at an OTR of 60 mmol L^?1 h^?1. Endopolygalacturonase (PG) production showed a maximum at the OTR of 49 mmol L^?1 h^?1 with a second peak at 100?135 mmol O₂ L^?1 h^?1. Pectin esterase (PE) synthesis showed a maximum at on OTR of 12?14 mmol L^?1 h^?1, while both apple juice clarifying and macerating activities gave two maxima at 14 and 60 mmol L^?1 h^?1 due to the optima of PE and endo-PG. Macerating activity showed a high value at OTR optimal for PL production as well.     

The Influence of pH and Temperature on Cellulolytic and Pectolytic Activity of Cylindrocarpon destructans (Zins.) Scholt.

In studies on the effect of pH and temperature on cellulolytic and pectolytic activity of C. destructans, it was found that the isolates used produced only endoglucanases. The temperature and pH affected the synthesis of these enzymes. Fungi cultured at 26°C produced more of these enzymes than those grown at the two other temperatures. At 10°C, only one isolate produced minute amounts of endoglucanases. None of fungi studied exhibited cellulolytic activity in cultures grown at 20°C. Cellulolytic activity was found only in acidic media (pH 5.0). The fungi studied exhibited higher pectolytic than cellulolytic activity. In the post culture liquids of these organisms, both types of pectolytic enzymes (exo- and endo-PMG) were detected. Different temperature and pH values affected the production of these enzymes differently in various isolates.     

Pectic enzymes associated with Penicillium digitatum decay of citrus fruit

Pectin methylesterase was the only pectic enzyme detectablein extracts from rind of sound or Penicillium digitatum-infectedoranges. No pectic enzymes were detected in juice from soundor infected fruit. Extracts from infected rind, and juice frominfected fruit, had macerating activity. Chromatographic analysesof rind extracts, and juice from infected fruit, showed galacturonicacid as a possible product of the degradation of pectic substances.Orange juice contained a thermo labile inhibitor of pectic ‘chain-splitting’,and macerating enzymes.     

A New Pectolytic Enzyme in Erwinia aroideae Formed in the Presence of Nalidixic Acid

Pectolytic enzyme formation by whole cells of Erwinia aroideae was markedly stimulated when nalidixic acid was added to a culture medium. The activity of pectolytic enzyme was markedly stimulated by nalidixic acid when the activity was measured by the decrease of viscosity of pectin, while activities of both polygalacturonic acid trans-eliminase and polygalacturonase which were measured respectively by the increase of optical density at 230 nm and the liberation of aldehyde groups, were not stimulated. The analysis of pectolytic enzyme by carboxymethyl cellulose column chromatography indicated that there was a significant difference in the elution profiles between the pectolytic enzyme induced by nalidixic acid and that synthesized under normal conditions. Therefore, we conclude that two enzymes are distinct protein species.     

Microbiological and Biochemical Study of Coffee Fermentation

The coffee fermentation microflora were rich and mainly constituted of aerobic Gram-negative bacilli, with Erwinia and Klebsiella genuses at the highest frequencies. The best population increase was observed with lactic acid bacteria and yeasts, whereas those microorganisms that counted on a pectin medium remained constant during the fermentation step. Qualitatively, lactic acid bacteria belonged mainly to Leuconostoc mesenteroides species but the others microflora were relatively heterogeneous. The microorganisms isolated on pectin medium were Enterobacteriaceae, identified as Erwinia herbicola and Klebsiella pneumoniae, not reported as strong pectolytic strains. Throughout coffee fermentation, 60% of the simple sugars were degraded by the total microflora and not specifically by pectolytic microorganisms. Received: 21 August 2000 / Accepted: 25 September 2000     

Properties of Invertases in Sugar Storage Tissues of Citrus Fruit and Changes in Their Activities during Maturation

Both acid and alkaline invertases were present in immature juice sacs of satsuma mandarin (Citrus‘Unshu Marcovitch”) fruit, in which sugar content was low. Maturing and mature juice sacs, in which sugar content increased steadily with time, were characterized by the presence of alkaline invertase and the absence of acid invertase. When the immature juice sacs were homogenized with 0.2 M sodium phosphate-citrate buffer (pH 8.0), almost all of the acid invertase activity was found in the solubilized fraction, whereas almost all of the alkaline invertase activity was present in the insoluble fraction. The distribution of alkaline invertase between the solubilized and insoluble fractions changed with the development of fruit. The acid invertase had a molecular weight of 69,000, optimum pH of 4.8–5.3, and K_m value for sucrose of 7.3 mM. The alkaline invertase had a molecular weight of 200,000, pH optimum of 7.2–7.7, and K_m value of 35.7 mM. The hydrolysing activities of both enzymes for raffinose were considerably less than those for sucrose. The alkaline invertase had lower activity for raffinose than the acid invertase.     

Production of pectolytic enzymes fromErwinia grown on different carbon sources

A quantitative analysis of pectolytic enzymes (polygalacturonase (PG), pectin methyl esterase (PME) and six isoenzymes of pectate lyase (PL)) produced byErwinia bacteria in the presence of diverse carbon sources was made by preparative electrophoresis. Synthesis of each of these enzymes was regulated independently; different induction and repression ratios (about 10- to 1000-fold) were observed for diverse PL isoenzymes, PG and PME. The possibility of using specially constructed media for the production of pectinase complexes with a specific spectra of pectolytic enzymes has been demonstrated.     

Bestimmung pektolytischer Enzyme bei mehreren Schadpilzen von Citrusfrüchten

Characterization of pectolytic enzymes From several fungi causing post-harvest decay of citrus fruits From culture filtrates of Penicillium digitatum Sacc., Trichoderma viride Penz., Phomopsis citri (Faw.) cf. Diaporthe citri (Faw.) Wolf, and Colletotrichum gloeosporioides Penz. endo-polygalacturonase and endo-polymethylgalacturonase have been isolated. Both enzymes were active under acid conditions only. The last named fungus additionally produced pectic acid-transeliminase, the activity was found under alkaline conditions.     

Influence of pectinase treatment on fruit spirits from apple mash, juice and pomace

The current investigation was conducted to determine the influence of pectinase treatment on fruit spirits produced from apple mash, juice, and pomace. Crispin apples were processed into apple mash, juice, and pomace in our pilot-plant, and fermented with a commercial Red Star wine yeast (Sachharomyces cerevisiae Davis 904). After fermentation, the samples of fermented apple mash, juice, and pomace were distilled, and the distillates were analyzed by HPLC with a Bio-Rad Aminex HPX 87H column and a refractive index detector. Methanol, ethanol, n-propanol, iso-butanol, and iso-amyl alcohol were identified as the major alcohols in all the apple spirits. Student's t-test results indicate that there are significant differences between the methanol concentrations of pectinase treated and non-pectinase treated apple spirits. Duncan's multiple range tests show significant differences in the concentrations of methanol of the fruit spirits made from apple mash, juice, and pomace. Apple pomace yielded significantly higher methanol concentrations than apple mash and juice. Pectinase treatment had little effect on the concentrations of n-propanol, iso-butanol, and iso-amyl alcohol. It is concluded that fruit spirits made from the pectinase treated mash, juice, and pomace of Crispin apples had methanol concentrations significantly above the United States FDA guidance of 0.35% by volume or 280 mg/100 mL of fruit brandy containing 40% ethanol.     

Induction and Inducers of the Pectolytic System in Aureobasidium pullulans

The strain of Aureobasidium pullulans NRRL Y-2311 (CCY 27-1-98), known as a hyperproducer of endo-1,4-β-xylanase, exhibited good growth on pectin or pectate. Growth on these carbon sources is associated with an inducible production of significant amounts of pectolytic enzymes, of which exopolygalacturonase (EC 3.2.1.67) and endopolygalacturonase (EC 3.2.1.15) were identified. The two enzymes are not produced on D-glucose or under carbon starvation conditions. The enzymes can be induced in glucose-grown cells by D-galacturonic acid and its oligomers. Thus, D-galacturonic acid, the monomer derived from the polysaccharide, appears to be the natural inducer or a precursor of an inducer of pectolytic enzymes in the studied yeast. Received: 4 November 1995 / Accepted: 11 December 1995     

脂环酸芽胞杆菌对果汁危害的研究

概述了脂环酸芽胞杆菌的种类、特点、性质、全基因组测序状况、果汁中脂环酸芽胞杆菌的来源、传播途径、对果汁的危害、鉴定检测方法等,并就该菌的研究意义、目前果汁生产中存在的问题等进行了分析,旨在为控制脂环酸芽胞杆菌的污染提供理论依据。     

Pectolytic enzymes activity and pathogenicity ofGaeumannomyces graminis var.tritici and related Phialophora-like fungi

Gaeumannmyces graminis var.tritici (Ggt), Phialophora sp. (lobed hyphopodia) andPhialophora graminicola vere grown in a liquid medium with pectin and on autoclaved wheat roots (root media) and the activity of pectolytic enzymes in culture filtrates was measured. Most strains of the fungi exhibited polygalacturonate trans-eliminase activity but no pectin methylesterase activity was detected.Ggt polygalacturonase was found in culture filtrates from all the media used whilePhialophora sp. did not exhibit activity of this enzyme in the unbuffered root media. No polygalacturonase activity was demonstrated forP. graminicola. A correlation was found (r=0.548) betweenin vitro polygalacturonase activity and the pathogenicity ofGgt to wheat seedlings.     

Growth promotion effect of Pichia guilliermondii in chilli and biocontrol potential of Hanseniaspora uvarum against Colletotrichum capsici causing fruit rot

In the present investigation, we have attempted to identify the potential two epiphytic yeast strains for growth promotion and management of chilli fruit rot. Seed treatment with Pichia guilliermondii showed increased seedling vigour index (55%), fresh weight (96%) and dry weight (45%) over untreated control. Furthermore, P. guilliermondii showed higher root colonisation ability, indole-3-acetic acid (IAA) production and phosphate solubilisation ability. On the other hand, seedling dip with Hanseniaspora uvarum induced higher levels of defence-related compounds in chilli seedlings challenge-inoculated with Colletotrichum capsici under glasshouse conditions. Among the different media tested, higher biomass of P. guilliermondii and H. uvarum was obtained in pine juice broth and sugarcane juice broth, respectively. Glycerol buffer formulation showed viability (>70%) of P. guilliermondii up to 4 months and H. uvarum up to 9 months when stored at ambient conditions. Seedling dip and foliar sprays with H. uvarum showed 37– 40% reduction in chilli fruit rot incidence under field conditions. It also showed higher (cumulative) accumulation of defence-related compounds in chilli leaves and ripe fruits under field conditions. The results of current investigation indicated a clear difference among the two epiphytic yeast strains. P. guilliermondii was identified as growth promoter of chilli and H. uvarum as antagonist of chilli fruit rot pathogen, C. capsici.     

Production of pectinases byAspergillus sp using differently pretreated lemon peel as the carbon source

Summary Aspergillus sp strains from decaying lemons were tested for extracellular pectinase production, testing differently pretreated lemon peel as the carbon source instead of pectin. It was found that the production of extracellular polygalacturonase was about the same and that of pectinesterase substantially higher when unwashed fresh lemon peel was used instead of pectin. The culture filtrate obtained showed a clarifying capacity similar to that of a commercial pectinase preparation, but the vitamin C of the juice was less affected by the treatment.