International Journal of Applied Microbiology and Biotechnology Research
ISSN: 2053-1818
Vol. 8(3), pp. 33-39, August, 2020
doi.org/10.33500/ijambr.2020.08.004



Evaluation of cellulase activity of fungi isolated from vanilla beans (Vanilla planifolia ex Andrews)

Maria E. Ramos Cassellis1, Maria L. Luna Guevara1*, Jorge E. Campos Contreras2, Victor M Salazar Rojas2, Alma Karina Leon Teutli1, Juan L. Silva3.

1Ingeniería en Alimentos. Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, CP 72590, Puebla, Puebla, México. Tel Fax: 52222295500.
2Facultad de Estudios Superiores Iztacala, UNAM, Av. Barrios 1, Tlalnepantla, Estado de México, C.P. 54090, México. Tel Fax: 525556231224.
3Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Miss State MS 39762. Tel16623257721.

*To whom correspondence should be addressed. E-mail: maria.luna@correo.buap.mx.

Received 13 November, 2019; Received in revised form 08 March, 2020; Accepted 11 March, 2020.

Abstract


Keywords:
Cellulolytic activity, Vanilla beans, Cladosporium sp., Fusarium oxysporum, Aspergillus wentii.

The main effects of fungal survival and infections of vanilla beans are related to their production of extracellular enzymes including cellulases. The aim of this study was to analyze thecellulolytic activity (CA) with two methods (M1 and M2) of the three fungi (Fusarium oxysporum, Aspergillus wentii, and Cladosporium sp.) isolated from green beans of vanilla. The plate method (M1) was estimated by the diameter colony and degradation coefficient: EC and the quantitative assay method (M2) was evaluated by enzymatic (U/L) and specific activity (U/mg of protein). With both methods, conditions ofpH 5, 7 and carboxymethylcellulose (CMC) concentrations 0.1, 0.5 and 1%, (w/v) were used. The results obtained reveal that Cladosporium sp. had the highest degradative activity with EC = 1.16 (pH 5 and 0.1% CMC), enzymatic and specific activities with values of 17,548 U/L and 15,563.15 U/mg, respectively (pH 7 and 1.0% CMC). While A. wentii showed minimal or no activity with the conditions mentioned with M1 and M2. Finally, both methods can be a quick and simple alternative to evaluate the degradative activity in fungi that persist in beans and may be associated with deterioration of vanilla. Also, the methods presented in this work can be used in future works with other fungi models isolated from vegetables.

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