Characterization of a novel strain from Aspergillus aculeatinus: from rhamnogalacturonan Itype pectin degradation to the application for juice clarification

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Characterization of a novel strain from Aspergillus aculeatinus: from rhamnogalacturonan Itype pectin degradation to the application for juice clarification

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International audience. In fruit juice industry, the high concentration of pectins can leads to colloids formation, which caninduce filter clogging during the process (Cameron et al., 2017), with consequent effect on theyields of juice production. Four pectic domains can be described: Homogalacturonan (60%),Xylogalacturonan (XGA), Rhamnogalacturonan II (RGII) and Rhamnogalacturonan I (30%) (Mohnen,2008; Silva et al., 2016). Classical enzymatic cocktails used in industry are composed of pectinmethylesterase and polygalacturonase, both involved in HG degradation. These cocktails arelacking enzymatic activities that can effectively degrade RGI-type pectins (RGI-ases). The aim ofthis study was to assess the potential of one Aspergillus aculeatinus strain, O822, in secreting RGIdegradingenzyme and its application potential for fruit processing industry.

Langue: en

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