Study of the production and characterization of pectinolytic enzymes from Penicillium oxalicum | Etude de la production et de la caracterisation des enzymes pectinolytiques produites par Penicillium oxalicum
2001
Ciza, A
About 400 microorganisms strains were screened for their ability to produce pectinolytic enzymes. The results showed differential mechanisms involved in the production of these enzymes between yeast and fungi strains. Among positive strains, Penicillium oxalicum was selected for a more detailed study because of its ability to produce an interesting enzymes complex in great amount. The physiological study of Penicillium oxalicum was focussed on different areas concerning the production of pectinolytic enzymes. The production of these enzymes depended on a delicate balance between induction and repression as function of pectin concentration. This study also showed that factors like the carbon and nitrogen sources, the initial pH of the broth and the fermentation process could influence the composition of the pectinolytic complex produced. High-performance liquid chromatography (HPLC) was used to separate and to quantify saturated and unsaturated oligogalacturonic acid components from pectin. This method allowed a better understanding of the depolymerization pathways of pectic substances.
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