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Producción de enzimas fúngicas M6P21 a partir de residuos de piña (Ananas Comosus) y maracuyá (Passiflora Edulis): Aprovechamiento biotecnológico para la valorización de subproductos agroindustriales
Production of fungal enzymes from M6P21 using pineapple (Ananas comosus) and passion fruit (Passiflora edulis) waste: Biotechnological utilization for the valorization of agro-industrial by products
DOI:
https://doi.org/10.15446/rev.colomb.biote.v27n1.117486Palabras clave:
Enzimas fúngicas, Ananas comosus, Passiflora edulis, Aspergillus niger, Azucares reductores. (es)Fungal enzymes, Ananas comosus, Passiflora edulis, Aspergillus niger, Reducing sugars. (en)
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Este estudio evaluó la actividad pectinolítica de las enzimas producidas por el aislado Aspergillus niger M6P21 (P. Micheli, 1729), utilizando albedo de piña, albedo de maracuyá y una combinación de ambos como únicas fuentes de carbono, con pectina comercial como control. El aislado M6P21 fue obtenido de un cultivo de piña en el distrito Sarandelo de Lorica, Córdoba, Colombia. La producción enzimática se evaluó en cuatro tratamientos: albedo de piña, albedo de maracuyá, su mezcla y pectina comercial. La actividad pectinolítica se monitoreó durante tres días, y los resultados se expresaron como concentración de azúcares reductores. Los hallazgos demostraron una actividad enzimática notable: 0,2816 g/L para el albedo de piña, 0,2740 g/L para el albedo de maracuyá, 0,3923 g/L para la mezcla de sustratos y 0,3046 g/L para la pectina comercial. El análisis estadístico mediante ANOVA arrojó un valor – p de 0,9383, lo que indica que no hubo diferencias significativas entre los tratamientos. Estos resultados resaltan el potencial de Aspergillus niger M6P21 para la producción de pectinasas a partir de subproductos agroindustriales, ofreciendo un enfoque biotecnológico sostenible para la valorización de residuos frutales en las industrias alimentaria y biotecnológica.
This study evaluated the pectinolytic activity of enzymes produced by the Aspergillus niger M6P21 isolate (P. Micheli, 1729), using pineapple albedo, passion fruit albedo, and a combination of both as sole carbon sources, with commercial pectin serving as the control. The M6P21 isolate was isolated from a pineapple crop in the Sarandelo district of Lorica, Córdoba, Colombia. Enzyme production was assessed across four treatments: pineapple albedo, passion fruit albedo, their mixture, and commercial pectin. Pectinolytic activity was monitored over three days, with results expressed as reducing sugar concentration. The findings demonstrated notable enzymatic activity: 0.2816 g/L for pineapple albedo, 0.2740 g/L for passion fruit albedo, 0.3923 g/L for the mixed substrates, and 0.3046 g/L for commercial pectin. Statistical analysis using ANOVA yielded a p-value of 0.9383, indicating no significant differences among the treatments. These results highlight the potential of Aspergillus niger M6P21 for pectinase production from agro-industrial by-products, offering a sustainable biotechnological approach for the valorization of fruit waste in the food and biotechnology industries.
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