Yeast Extract Promotes Cell Growth and Induces Production of Polyvinyl Alcohol-Degrading Enzymes | Zendy

Min Li | Zendy; Xianyan Liao | Zendy; Dongxu Zhang | Zendy; Guocheng Du | Zendy; Jian Chen | Zendy

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Yeast Extract Promotes Cell Growth and Induces Production of Polyvinyl Alcohol-Degrading Enzymes

Author(s) -

Min Li,

Xianyan Liao,

Dongxu Zhang,

Guocheng Du,

Jian Chen

Publication year - 2011

Publication title -

enzyme research

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.439

H-Index - 39

eISSN - 2090-0406

pISSN - 2090-0414

DOI - 10.4061/2011/179819

Subject(s) - yeast , polyvinyl alcohol , glycine , fermentation , yeast extract , chemistry , food science , biochemistry , enzyme , tyrosine , viability assay , cell , amino acid , organic chemistry

Polyvinyl alcohol-degrading enzymes (PVAases) have a great potential in bio-desizing processes for its low environmental impact and low energy consumption. In this study, the effect of yeast extract on PVAases production was investigated. A strategy of four-point yeast extract addition was developed and applied to maximize cell growth and PVAases production. As a result, the maximum dry cell weight achieved was 1.48 g/L and the corresponding PVAases activity was 2.99 U/mL, which are 46.5% and 176.8% higher than the control, respectively. Applying this strategy in a 7 L fermentor increased PVAases activity to 3.41 U/mL. Three amino acids (glycine, serine, and tyrosine) in yeast extract play a central role in the production of PVAases. These results suggest that the new strategy of four-point yeast extract addition could benefit PVAases production.

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