{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Takeyama MM"],"funding":["Coordenação de Aperfeicoamento de Pessoal de Nível Superior","Federal University of the State of Rio de Janeiro","National Council for Scientific and Technological Development"],"pagination":["4981"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9370124"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["27(15)"],"pubmed_abstract":["A sequential design strategy was applied to optimize the secretion of pectinases by a <i>Saccharomyces cerevisiae</i> strain, from Brazilian sugarcane liquor vat, on passion fruit residue flour (PFRF), through solid-state fermentation (SSF). A factorial design was performed to determine the influence variables and two rotational central composite designs were executed. The validated experimental result was of 7.1 U mL<sup>-1</sup> using 50% PFRF (<i>w</i>/<i>w</i>), pH 5, 30 °C for 24 h, under static SSF. Polygalacturonase, pectin methyl esterase, pectin-lyase and pectate-lyase activities were 3.5; 0.08; 3.1 and 0.8 U mL<sup>-1</sup>, respectively. Shotgun proteomics analysis of the crude extract enabled the identification of two pectin-lyases, one pectate-lyase and a glucosidase. The crud"],"journal":["Molecules (Basel, Switzerland)"],"pubmed_title":["Pectinases Secretion by <i>Saccharomyces cerevisiae</i>: Optimization in Solid-State Fermentation and Identification by a Shotgun Proteomics Approach."],"pmcid":["PMC9370124"],"funding_grant_id":["001","560714/2010-6"],"pubmed_authors":["Carvalho HS","Evaristo JAM","de Carvalho MC","Silva CR","Koblitz MGB","Takeyama MM","Nogueira FCS","Fai AEC","Uetanabaro APT","da Costa AM"],"additional_accession":[]},"is_claimable":false,"name":"Pectinases Secretion by <i>Saccharomyces cerevisiae</i>: Optimization in Solid-State Fermentation and Identification by a Shotgun Proteomics Approach.","description":"A sequential design strategy was applied to optimize the secretion of pectinases by a <i>Saccharomyces cerevisiae</i> strain, from Brazilian sugarcane liquor vat, on passion fruit residue flour (PFRF), through solid-state fermentation (SSF). A factorial design was performed to determine the influence variables and two rotational central composite designs were executed. The validated experimental result was of 7.1 U mL<sup>-1</sup> using 50% PFRF (<i>w</i>/<i>w</i>), pH 5, 30 °C for 24 h, under static SSF. Polygalacturonase, pectin methyl esterase, pectin-lyase and pectate-lyase activities were 3.5; 0.08; 3.1 and 0.8 U mL<sup>-1</sup>, respectively. Shotgun proteomics analysis of the crude extract enabled the identification of two pectin-lyases, one pectate-lyase and a glucosidase. The crud","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Aug","modification":"2025-04-18T18:06:12.705Z","creation":"2025-02-19T03:32:09.496Z"},"accession":"S-EPMC9370124","cross_references":{"pubmed":["35956930"],"doi":["10.3390/molecules27154981"]}}