Journal of Pure and Applied MicrobiologyVol. 2 No. 2

Identification and Evaluation of Mexican Fungal Strains with Rhamnogalacturonan-Degrading Activity

R.M. Rodr?guez-Jasso, J.C.C.-Esquivel, G. Aguilar-Osorio, R. Rodr?guez-Herrera & C.N. Aguilar

1Food Research Department, School of Chemistry, Universidad Aut?noma de Coahuila, Blvd.Venustiano Carranza and Jose C?rdenas, Col. Rep?blica, PO Box 252, 25000, Saltillo, Coahuila, Mexico. 2Department of Food Science and Biotechnology, Faculty of Chemistry, Conj. ā€˜Eā€™, National University of M?xico, UNAM, Cd. Universitaria, C.P. 04510 Mexico D.F., Mexico.

Received on 20 July 2008 and accepted on 07 August 2008



Pectinases have been widely used in food and pharmaceutical industry, and their functionality depends on the polysaccharide structural elucidation. Rhamnogalacturonases (RGase) are the enzymes that degrade the hairy pectin region. Mexican filamentous fungus strains were analyzed as possible hydrolyze rhamnogalacturonan enzymes producer. A plaque technique with rhamnogalacturonan dye labeled with remazol brilliant blue was used for RGase activity detection. Radial growth velocities using RG, pectin and glucose, as sole source, were quantified. Enzymes extracts of three strains hydrolyze the dye RG plaque, showing extracellular enzymatic activity. Aspergillus FP390 presented the higher adaptation capacity in RG -soy degrading with a duplication time of 0.0683 h-1.

Keywords : Rhamnogalacturonases, Fungal strains, Screening, Hydrolysis.