Volume 26, Issue 1, August 2016, Pages 228–235
Mohammed ENNOUALI1, Zakaria Mennane2, Ebrahim Kerak3, Abdelaziz Chaouch4, and Mohammed Ouhssine5
1 Laboratoire d'Agro-physiologie, Biotechnologie, Environnement et Qualité, Département de Biologie, Faculté des Sciences, université Ibn Toufail, KENITRA B.P 14999, Morocco
2 Department of Medical Bacteriology, National Institute of Hygiene, Ibn Battuta Avenue, B.P. 769, Agdal, Rabat 11000, Morocco
3 Laboratoire de virologie, microbiologie, qualité et biotechnologie: ETB-FST-Mohammedia, Morocco
4 Laboratoire d'Agro-physiologie, Biotechnologie, Environnement et Qualité, Département de Biologie, Faculté des Sciences, université Ibn Toufail, KENITRA B.P 14999, Morocco
5 Laboratoire de Biotechnologie, Environnement et Qualité (LABEQ), Département de Biologie, Faculté des Sciences, Université Ibn Tofaïl, BP 133, 14000 Kénitra, Morocco
Original language: French
Copyright © 2016 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Thirty high activity yeast strains saccharolytic and acidifying were isolated from sugar cane press juice and molasses from a sugar plant (grown on a solid semi-synthetic culture medium supplemented with 3 g of sucrose and incubated for 72 h at 40 ° C. the purification of the strains is verified by microscopic control after three subculture cycles in liquid medium and a passage on solid medium in a Petri dish 80 mm in diameter. the identification was carried out according to biochemical tests, physico-chemical and microscopic. These culture, purification and identification have isolated a strain which we named LES16 characterized by its temperature tolerance, which considerably increases during fermentation. This is a Candida sp which presents optimal conditions (pH 5, 3 g / l sucrose, 1 g / l (NH4) 2SO4 and 40 ° C) an enzyme activity of 4228 IU / l. has a major interest in the application of a technique primarily based on the use of a mixed starter containing lactic acid bacteria and yeast fermentation and strong acidifying power. Localization of beta-fructofuranosidase activity LES16 strain was obtained by culture on the semi-synthetic liquid medium supplemented with 3 g of sucrose. The centrifuge technology and cell lysis have produced more cell fractions to search for enzyme activity.
Author Keywords: Enzyme activity, Candida sp, beta.- fructofuranosidase, acidifying power and fermentation.
Mohammed ENNOUALI1, Zakaria Mennane2, Ebrahim Kerak3, Abdelaziz Chaouch4, and Mohammed Ouhssine5
1 Laboratoire d'Agro-physiologie, Biotechnologie, Environnement et Qualité, Département de Biologie, Faculté des Sciences, université Ibn Toufail, KENITRA B.P 14999, Morocco
2 Department of Medical Bacteriology, National Institute of Hygiene, Ibn Battuta Avenue, B.P. 769, Agdal, Rabat 11000, Morocco
3 Laboratoire de virologie, microbiologie, qualité et biotechnologie: ETB-FST-Mohammedia, Morocco
4 Laboratoire d'Agro-physiologie, Biotechnologie, Environnement et Qualité, Département de Biologie, Faculté des Sciences, université Ibn Toufail, KENITRA B.P 14999, Morocco
5 Laboratoire de Biotechnologie, Environnement et Qualité (LABEQ), Département de Biologie, Faculté des Sciences, Université Ibn Tofaïl, BP 133, 14000 Kénitra, Morocco
Original language: French
Copyright © 2016 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Thirty high activity yeast strains saccharolytic and acidifying were isolated from sugar cane press juice and molasses from a sugar plant (grown on a solid semi-synthetic culture medium supplemented with 3 g of sucrose and incubated for 72 h at 40 ° C. the purification of the strains is verified by microscopic control after three subculture cycles in liquid medium and a passage on solid medium in a Petri dish 80 mm in diameter. the identification was carried out according to biochemical tests, physico-chemical and microscopic. These culture, purification and identification have isolated a strain which we named LES16 characterized by its temperature tolerance, which considerably increases during fermentation. This is a Candida sp which presents optimal conditions (pH 5, 3 g / l sucrose, 1 g / l (NH4) 2SO4 and 40 ° C) an enzyme activity of 4228 IU / l. has a major interest in the application of a technique primarily based on the use of a mixed starter containing lactic acid bacteria and yeast fermentation and strong acidifying power. Localization of beta-fructofuranosidase activity LES16 strain was obtained by culture on the semi-synthetic liquid medium supplemented with 3 g of sucrose. The centrifuge technology and cell lysis have produced more cell fractions to search for enzyme activity.
Author Keywords: Enzyme activity, Candida sp, beta.- fructofuranosidase, acidifying power and fermentation.
Abstract: (french)
Trente souches de levures à forte activité saccharolytique et acidifiantes ont été isolées à partir du jus de presse de Canne à sucre et de la mélasse d’une usine sucrière (cultivée sur un milieu de culture semi-synthétique solide additionné de 3 g de saccharose et incubées 72 h à 40°C. La purification des souches est vérifiée par un contrôle microscopique après trois cycles de repiquage en milieu liquide et un passage sur milieu solide en boite de Pétri de 80 mm de diamètre. L’identification a été réalisée selon les tests biochimiques, physico-chimiques et microscopiques. Ces techniques de culture, de purification et d'identification ont permis d'isoler une souche que nous avons nommée LES16 caractérisée par sa tolérance à la température, qui augmente considérablement au cours de la fermentation. Il s’agit d’un Candida sp qui présente en conditions optimales (pH 5, 3 g/l saccharose, 1 g/l (NH4)2SO4 et 40°C) une activité enzymatique de 4228 UI/l. présente un intérêt majeure pour l'application d'une technique basée essentiellement sur l’utilisation d’un levain mixte contenant des bactéries lactiques et des levures à fort pouvoir acidifiant et fermentaire. Localisation de l’activité ß-fructofuranosidase de la souche LES16 a été obtenue en faisant des cultures sur le milieu semi-synthétique liquide additionné de 3 g de saccharose. La technique de centrifugation et lyse cellulaire ont permis d'obtenir plusieurs fractions cellulaires pour rechercher l'activité enzymatique.
Author Keywords: Activité enzymatique, Candida sp, ß-fructofuranosidase, pouvoir acidifiant et fermentaire.
How to Cite this Article
Mohammed ENNOUALI, Zakaria Mennane, Ebrahim Kerak, Abdelaziz Chaouch, and Mohammed Ouhssine, “ISOLEMENT DU JUS DE PRESSE DE CANNE À SUCRE D’UNE SOUCHE DE CANDIDA SP THERMOPHILE ET PRODUCTRICE DE FRUCTOFURANOSIDASE,” International Journal of Innovation and Scientific Research, vol. 26, no. 1, pp. 228–235, August 2016.
