Pectinases produced by extremophilic yeasts: from cold environments to the food industry

BEZUS, BRENDA; CAVELLO IVANA; CONTRERAS ESQUIVEL JUAN CARLOS; CAVALITTO, SEBASTIÁN

Value-Addition in Food Products and Processing Through Enzyme Technology

Elsevier

Año: 2022; p. 437 - 452

Pectinases are widely used alone or with other enzymes in the maceration and liquefaction of fruit and vegetables as processing aids for the production of nectars, clarified juices and grape musts. Many of these applications are preferably performed at low temperatures, requiring the search for cold-active pectinases. Recently, the exploration for new extremophilic pectinases has focused on different extreme biomes, such as cold-environments. Cold-adapted yeasts produce active pectinases at mild and low temperatures, which is very advantageous for the food industry. Strains from genera Cystofilobasidium, Rhodotorula, Mrakia and Tausonia isolated from permanent cold habitats have the ability to produce cold-active pectinases. Also, strains from other specific environments, such as vineyards and refrigerated fruits, produce these enzymes. Studies show that cold-active pectinases present advantages in processes like fruit juice clarification and during wine fermentation. Cold-adapted yeast bioprospecting for cold-active pectinases is a new tool with enormous potential in beverage applications.