Gutierrez-Sanchez G., Gaime Perraud Isabelle, Augur Christopher, Romano-Machado J., Saucedo-Castaneda G. (2000). Evaluation of Penicillium sp. V33A25 caffeinase activity in relation to its conservation method. In :
Riede C.R. (ed.), Sera T. (ed.), Soccol C.R. (ed.), Roussos Sevastianos (ed.). Anais do 3 Seminario internacional sobre biotecnologia na agroindustria cafeeira = Proceedings of the 3rd international seminar on biotechnology in the coffee agroindustry. Londrina, PR (BRA) ; Montpellier : IAPAR ; IRD, p. 373-376. SIBAC : International Seminar, 3., Londrina, PR (BRA), 1999/05/24-28.
Titre du document
Evaluation of Penicillium sp. V33A25 caffeinase activity in relation to its conservation method
Année de publication
2000
Type de document
Colloque
Auteurs
Gutierrez-Sanchez G., Gaime Perraud Isabelle, Augur Christopher, Romano-Machado J., Saucedo-Castaneda G.
In
Riede C.R. (ed.), Sera T. (ed.), Soccol C.R. (ed.), Roussos Sevastianos (ed.), Anais do 3 Seminario internacional sobre biotecnologia na agroindustria cafeeira = Proceedings of the 3rd international seminar on biotechnology in the coffee agroindustry
Source
Londrina, PR (BRA) ; Montpellier : IAPAR ; IRD, 2000,
p. 373-376
Colloque
SIBAC : International Seminar, 3., Londrina, PR (BRA), 1999/05/24-28
Caffeine degradation by Penicillium sp. strain V33A25 (PV33A25) was evaluated using a liquid culture medium prepared from a coffee infusion with an initial caffeine concentration of 0.5 g/L. After caffeine activity of the strain PV33A25 was induced, strain conservation was carried out by four methods : 1) conserved in a coffee-agar medium, 2) coffee pulp-agar medium, and for the next two methods, the spores were harvested from 3) potato dextrose agar (PDA) medium, and 4) coffee-agar. The spores were lyophilized in the last two cases. The strain was adapted three times by subculturing on coffee agar medium before being used for the evaluation of caffeine degradation ability. It was observed that using methods 3 and 4 the fungi begin to degrade caffeine after 60 and 36 hours of culture, respectively. Nevertheless, with method 1, the fungi starts to degrade caffeine 12 hours after the inoculation time, reaching 92% of caffeine degradation in a 72 hour period : with method 2, 39% of degradation was observed within 72 hours but it was necessary to make 6 precultures to reach a similar degradation rate with method 2. The results of this study, suggest that the enzymatic activity responsible for caffeine degradation is inducible and once caffeine degradation ability is expressed, it is important to conserve the strain in a medium with caffeine. (Résumé d'auteur)
Plan de classement
Déchets agro-industriels [084ENEREN02]
;
Anaérobies [084FERMEN02]
Descripteurs
CAFE ; VALORISATION DE RESIDU AGROINDUSTRIEL ; ENSILAGE ; PULPE ; CAFEINE ; DEGRADATION ; FERMENTATION EN MILIEU SOLIDE ; CHAMPIGNON ; ENZYME ; INDUCTION ; ETUDE EXPERIMENTALE ; ETUDE COMPARATIVE
Description Géographique
MEXIQUE
Localisation
Fonds IRD [F A010022387] ;
Montpellier (Centre IRD)
Identifiant IRD
fdi:010022398
