Journal
BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING
Volume 30, Issue 4, Pages 711-720Publisher
SPRINGER HEIDELBERG
DOI: 10.1590/S0104-66322013000400003
Keywords
L-arabinose isomerase; D-galactose; D-tagatose; Cheese whey; Microbiological method
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Funding
- Universidad Nacional del Litoral, Santa Fe, Argentina [Tipo II PI-64-325]
- Consejo Nacional de Investigaciones Cientificas y Tecnicas, Buenos Aires, Argentina [112-200801-01331]
- Agencia Nacional de Promocion Cientifica y Tecnologica, Buenos Aires, Argentina [20152]
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The majority of L-arabinose isomerases have been isolated by recombinant techniques, but this methodology implies a reduced technological application. For this reason, 29 bacterial strains, some of them previously characterized as L-arabinose isomerase producers, were assayed as L-arabinose fermenting strains by employing conveniently designed culture media with 0.5% (w/v) L-arabinose as main carbon source. From all evaluated bacterial strains, Enterococcus faecium DBFIQ ID: E36, Enterococcus faecium DBFIQ ID: ETW4 and Pediococcus acidilactici ATCC ID: 8042 were, in this order, the best L-arabinose fermenting strains. Afterwards, to assay L-arabinose metabolization and L-arabinose isomerase activity, cell-free extract and saline precipitated cell-free extract of the three bacterial cultures were obtained and the production of ketoses was determined by the cysteine carbazole sulfuric acid method. Results showed that the greater the L-arabinose metabolization ability, the higher the enzymatic activity achieved, so Enterococcus faecium DBFIQ ID: E36 was selected to continue with production, purification and characterization studies. This work thus describes a simple microbiological method for the selection of L-arabinose fermenting bacteria for the potential production of the enzyme L-arabinose isomerase.
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