Polygalacturonase Activity (polygalacturonase + activity)

Distribution by Scientific Domains


Selected Abstracts


Characterization of bacterial pectinolytic strains involved in the water retting process

ENVIRONMENTAL MICROBIOLOGY, Issue 9 2003
Elena Tamburini
Summary Pectinolytic microorganisms involved in the water retting process were characterized. Cultivable mesophilic anaerobic and aerobic bacteria were isolated from unretted and water-retted material. A total of 104 anaerobic and 23 aerobic pectinolytic strains were identified. Polygalacturonase activity was measured in the supernatant of cell cultures; 24 anaerobic and nine aerobic isolates showed an enzymatic activity higher than the reference strains Clostridium felsineum and Bacillus subtilis respectively. We performed the first genotypic characterization of the retting microflora by a 16S amplified ribosomal DNA restriction analysis (ARDRA). Anaerobic isolates were divided into five different groups, and the aerobic isolates were clustered into three groups. 84.6% of the anaerobic and 82.6% of the aerobic isolates consisted of two main haplotypes. Partial 16S rRNA gene sequences were determined for 12 strains, representative of each haplotype. All anaerobic strains were assigned to the Clostridium genus, whereas the aerobic isolates were assigned to either the Bacillus or the Paenibacillus genus. Anaerobic isolates with high polygalacturonase (PG) activity belong to two clearly distinct phylogenetic clusters related to C. acetobutylicum,C. felsineum and C. saccharobutylicum species. Aerobic isolates with high PG activity belong to two clearly distinct phylogenetic clusters related to B. subtilisT and B. pumilusT. [source]


Effect of cutting and storage on sensory traits of cantaloupe melon cultivars with extended postharvest shelf life

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2003
Olusola Lamikanra
Abstract Fresh cut cantaloupe melons (Cucumis melo L var reticulatus) from fruits with extended postharvest shelf life were analysed for changes in their volatile aroma compounds and polygalacturonase activity during storage. The total volatile aroma contents and the number of volatile compounds in fruits with extended shelf life were significantly less than those present in the traditional shelf life cultivar Mission. Esters were the major volatile compounds present in the fruits, and their concentrations decreased considerably with storage of the cut fruit for 24,h at 4,C. Polygalacturonase activity was detected from measurements of the hydrolytic release of reducing groups after storage of the cut fruit for 3 days. Enzymatic activity decreased thereafter in all fruits. The results indicate a lack of correlation between the postharvest shelf life of whole cantaloupe and that of fresh cut fruit. 2003 Society of Chemical Industry [source]


Distribution of degradative enzymatic activities in the mesocarp of two melon groups

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2010
Marco Chisari
Summary The differences in polyphenol oxidase, peroxidase, pectin methylesterase and polygalacturonase activities as well as the main physical and chemical attributes of nine different slice portions (from the inner to the outer end and from the blossom to the stem end) of two groups of melon (Cucumis melo var. cantalupensis,Galia' cv. and inodorus,Piel de sapo' cv.) at commercial maturity were studied. Moving from the inner to the outer end of the pulp, physico-chemical properties, such as pH, total soluble solids and phenolics increased whereas titratable acidity, firmness and Chroma decreased in both types, reflecting different degrees of maturity within the same fruit. As for physico-chemical attributes, the enzymatic activities responsible for browning and softening phenomena showed an increasing trend moving from the inner to the outer end of mesocarp in both cv., except for polygalacturonase in cantalupensis type. [source]


Effect of cutting and storage on sensory traits of cantaloupe melon cultivars with extended postharvest shelf life

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2003
Olusola Lamikanra
Abstract Fresh cut cantaloupe melons (Cucumis melo L var reticulatus) from fruits with extended postharvest shelf life were analysed for changes in their volatile aroma compounds and polygalacturonase activity during storage. The total volatile aroma contents and the number of volatile compounds in fruits with extended shelf life were significantly less than those present in the traditional shelf life cultivar Mission. Esters were the major volatile compounds present in the fruits, and their concentrations decreased considerably with storage of the cut fruit for 24,h at 4,C. Polygalacturonase activity was detected from measurements of the hydrolytic release of reducing groups after storage of the cut fruit for 3 days. Enzymatic activity decreased thereafter in all fruits. The results indicate a lack of correlation between the postharvest shelf life of whole cantaloupe and that of fresh cut fruit. 2003 Society of Chemical Industry [source]