Table 2.
Effect of different carbon sources on the production of PG from A. niveus under SbmF.
| Source | Growth (mg total of protein) |
Activity (U total) |
|---|---|---|
| Sigma-Aldrich Citrus Pectin | 1.9 ± 0.07 | 319 ± 3 |
| None | 0.1 ± 0.06 | 36 ± 3 |
| Glucose | 0.1 ± 0.04 | 16 ± 2 |
| Monogalacturonic acid | 0.1 ± 0.05 | 102 ± 5 |
| Polygalacturonic acid | 0.2 ± 0.08 | 124 ± 4 |
| 7128 Citrus Pectin* | 2.5 ± 0.06 | 286 ± 2 |
| USP-B Citrus Pectin* | 2.5 ± 0.07 | 274 ± 4 |
| JMH6 Citrus Pectin* | 2.5 ± 0.09 | 236 ± 4 |
| GENU 8001 Citrus Pectin* | 2.2 ± 0.08 | 268 ± 3 |
| GEN 8003 Citrus Pectin* | 2.6 ± 0.04 | 315 ± 3 |
| Sucrose | 3.8 ± 0.05 | 197 ± 4 |
| Vetec Citrus Pectin | 1.7 ± 0.09 | 307 ± 5 |
| Galactose | 3.1 ± 0.10 | 26 ± 2 |
| Trehalose | 2.6 ± 0.05 | 67 ± 3 |
| Raffinose | 2.7 ± 0.04 | 60 ± 2 |
| Arabinose | 3.8 ± 0.04 | 172 ± 4 |
| Penetrose | 5.2 ± 0.07 | 170 ± 3 |
| Gum guar | 3.7 ± 0.11 | 244 ± 2 |
| Apple peel (Malus domestica) | 4.5 ± 0.09 | 248 ± 7 |
| Orange peel (Citrus sinensis) | 2.4 ± 0.10 | 335 ± 9 |
| Lemon peel (Citrus latifolia) | 3.1 ± 0.12 | 300 ± 8 |
| Passion fruit peel (Passiflora edulis) | 3.6 ± 0.11 | 313 ± 6 |
| commercial mate herb (Illex paraguariensis) | 4.9 ± 0.09 | 136 ± 7 |
| Rice straw (Oryza sativa) | 1.0 ± 0.04 | 35 ± 4 |
| Sugar cane bagasse (Saccharum officinarum) | 1.6 ± 0.07 | 95 ± 6 |
| Corn cob (Zea mays) | 1.2 ± 0.03 | 105 ± 8 |
| Wheat bran (Triticum aestivum) | 3.1 ± 0.13 | 92 ± 5 |
| Soya bran (Glycine max) | 3.3 ± 0.10 | 73 ± 4 |
* FROM CPKelco Brasil S/A.