Summary
The present work demonstrates that a strain of Saccharomyces cerevisiae that exibits all three types of pectinolytic activities is able to degrade pectins with varying esterification levels.thus participating in the clarification phenomena of fruit juices.We finally compare the clarification potential of that strain with the one of several commercially available pectinolytic mixes.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Ali, Z.M. and Brady, C.J. (1982) Aust. J. Plant. Physiol. 9, 155–169.
Baron, A. and Thibault, J.F. (1985) In “Hydrolases et Dépolymérases” Mouranche A. et Costes C. (Eds), Gauthier-Villars, Paris. 143–164.
Baron, A. and Drilleau, J.F. (1982) In “Utilisation des enzymes en technologie alimentaire”. Dupuy, P. (Ed.), Lavoisier. 471–476.
Cruikshank, R. H. and Wade, G.C. (1980) Anal Biochem. 107, 177–181.
Dische, Z. (1953) J. Biol.Chem. 204, 893–997.
Endo, A. (1965) Agric. Biol. Chem. 29, 137.
Gainvors, A., Frézier, V., Lemaresquier, H., Lequart, C. and Belarbi, A. (1994) Yeast 10, in press.
Gomez-Ruiz, L., Garcia-Garibay, M. and Barzana, E. (1988) J. of Food Sci. 53, 1236–1240.
Ishii, S. and Yokotsuka, T. (1973) J. Agr. Food Chem. 21, 269–272.
Milner, Y. and Avigad, G. (1967) Carbohydr. Res. 4, 359–361.
Moran, F., Nasuno, S. and Starr, M.P. (1968). Arch. Biochem. Biophys. 123, 298–306.
Nelson, N. (1944) J. Biol. Chem. 153, 375.
Nelson, P.E. and Tressler, D.K. (1980) In “Fruit and vegetable juice processing technology”. 3rd ed. The AVI Publishing Co., Westport, CT.
Pasculli, R., Geraeds, C., Voragen, F. and Pilnik, W. (1991) Lebensm.Wiss.u.Technol., 24, 63–70.
Pilnik, W. and Rombouts, F.M. (1985) Carbohydr. Res. 142, 93–105.
Pollard, A. and Kieser, M.E. (1951) J. Sci. Food Agr. 2, 30.
Pressey, R. and Woods, F.M. (1985) Phytochemistry 31, 4, 1139–1142.
Rexova-Benkova, L. and Markovic, O. (1976) Adv. Carbohydr. Chem. Biochem. 33, 323–385.
Rillo, L., Castaldo, D., Giovane, A., Servillo, L., Balestrieri C. and Quagliulo, L. (1992) J. Agric. Food Chem,40, 591–593.
Rzedowski, W. (1972) Ann. Technol. Agric. 21, 535–543.
Schevchik, V.E., Evtushenkov, A.N., Babitskaya, H.V. and Fomichev, Y.K. (1992) World J. Microbiol. and Biotechnol. 8, 115–120.
Thibault, J.F. and Mercier, C. (1979) J. of Food Biochem. 2, 379–393.
Tuttobello, R. and Mill, P.J. (1961) Biochem. J. 79, 57–64.
Yamasaki, M., Kato, A., Chu, S.-Y. and Arima, K. (1967) Agr. Biol. Chem. 31, 552–560.
Whitaker, J.R. (1984) Enzyme Microb. Technol. 6, 341–349.
Whittington, P.N. (1990) Applied Biochem. and Biotechnol. 23, 91–121.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Gainvors, A., Karam, N., Lequart, C. et al. Use of Saccharomyces cerevisiae for the clarification of fruit juices. Biotechnol Lett 16, 1329–1334 (1994). https://doi.org/10.1007/BF00149641
Revised:
Issue Date:
DOI: https://doi.org/10.1007/BF00149641