Enzymatic hydrolysis of Opuntia ficus-indica cladode by Acinetobacter pittii and alcohol fermentation by Kluyveromyces marxianus: pH, temperature and microorganism effect

Publication date: Available online 25 October 2019Source: Biotechnology ReportsAuthor(s): C.M. López-Domínguez, M.O. Ramírez-Sucre, I.M. Rodríguez-BuenfilAbstractIn the present work the effect of three factors: pH, temperature and type of microorganism using a factorial design 32x2 was evaluated on: growth, total cellulases hydrolytic activity (FPases), endoglucanases hydrolytic activity (CMCases), free reducing sugars (FRS), glucose, sucrose, and alcohol production using a culture medium based on mineral salts added with cladodes flour of Opuntia ficus-indica at 20% as the unique carbon source. Two wild microorganisms were used, Acinetobacter pittii a bacteria isolated from decaying cladodes, and Kluyveromyces marxianus a yeast isolated from termite stomach. The maximum hydrolytic activities were obtained with Acinetobacter pittii at 37 °C and pH 6.5 for total cellulases (0.67 ± 0.02 IU/ml) and for endoglucanases (0.23 ± 0.02 IU/ml) at 24 and 4 hours. The maximum production of alcohol was 12.98 ± 0.06 g/L obtained with Kluyveromyces marxianus at 4 hours with conditions of 40 °C and pH 5.5.
Source: Biotechnology Reports - Category: Biotechnology Source Type: research