Fructans hydrolysis in extracts obtained from Saccharomyces cerevisiae isolates

Autores: 
Toxqui Amastal, N.A.
Narvaez Zapata, J.A.
De La Cruz Arguijo, E.
Ramirez Gonzalez, S.
Larralde Corona, C.P.
Tamayo Ordoñez, M.
Revista y/o libro: 
Revista Vision Politecnica
Año: 
2015
Sinopsis: 
Fructans are the main carbohydrates of reserve in the Agave genus, comprising between the 65 to 97% of total carbohydrates. Cooked musts obtained from some Agave plants are used to produce fermented spirits such as tequila or mezcal. Main microorganisms involved in these fermentations belong to the Saccharomyces complex, and some strains of this species show fructanase activity, which is characterized by the hydrolysis of β-2,1 and β-2.6 linkages of the fructans to release fructose. In this study we analyzed the fructanase potential of four Saccharomyces cerevisiae strains isolated from Agave spp. must. Specifically, the enzymatic extracts of these yeasts were obtained under different induction conditions by using inulin, sucrose or levan and quantifying their fructanase activity over sucrose, inulin and levan. The enzymatic extracts did not hydrolize sucrose, but had an activity between 2 to 8% over inulin and levan. Best hydrolysis percentage on levan substrate were obtained for strains S. cerevisiae 3Y8 (6 %) and Fermichamp (8%) when these were induced with levan. Finally best incubation time for levan and inulin hydrolysis was 40 min.