CONICET | Buscador de Institutos y Recursos Humanos

In this study, we pursued the heterologous expression of the xylanase Q1gene from Trichoderma atroviride, a native fungus in the province of Misiones,and used it to enhance the textural properties of baked goods through varyingenzymatic concentrations. This marks the inaugural exploration into its functionalityin the context of bread production. The recombinant xylanase exhibitedimproved activity, reaching 36,292 U L−1, achieved by supplementing the culturemedium with dextrose. Following the optimization of recombinant xylanase concentration,promising results emerged, notably reducing hardness and chewinessparameters of bread significantly. Our findings underscore the potential of thisnative fungal enzyme for industrial processes, offering a sustainable and efficientmeans to enhance the quality of baked goods with broad implications forthe food industry. No prior research has been documented on the heterologousexpression of the xylanase gene derived from T. atroviride, from the Misionesrainforest, expressed in Kluyveromyces lactis.

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