<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562022000100062</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v24i1.1529</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Uso de cepas de Pycnoporus sanguineus para la producción de enzimas con potencial uso en la industria de la panificación]]></article-title>
<article-title xml:lang="en"><![CDATA[Use of Pycnoporus sanguineus strains to the production of enzymes with potential applications on the bread industry]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salinas Sánchez]]></surname>
<given-names><![CDATA[Susana Daniela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Sandin]]></surname>
<given-names><![CDATA[Iosvany]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Luna]]></surname>
<given-names><![CDATA[Carlos E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Contreras-Cordero]]></surname>
<given-names><![CDATA[Juan Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Méndez-Zamora]]></surname>
<given-names><![CDATA[Gerardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Martínez]]></surname>
<given-names><![CDATA[Carlos A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutiérrez-Soto]]></surname>
<given-names><![CDATA[Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Nuevo León Facultad de Agronomía ]]></institution>
<addr-line><![CDATA[Nuevo León ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Ciego de Ávila Facultad de Ciencias Técnicas Dpto. de Mecánica Aplicada]]></institution>
<addr-line><![CDATA[Ciego de Ávila ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Nuevo León Facultad de Ciencias Biológicas ]]></institution>
<addr-line><![CDATA[Nuevo León ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<volume>24</volume>
<numero>1</numero>
<fpage>62</fpage>
<lpage>68</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562022000100062&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562022000100062&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562022000100062&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El uso de enzimas como &#945;-amilasas, xilanasas y glucosidasas es una buena alternativa para obtener una mayor eficiencia en los productos de la industria panificadora, sin dejar de mencionar la lacasa que ha mostrado un potencial prometedor. Así, el objetivo de este estudio fue obtener concentrados enzimáticos de xilanasas, amilasas, celulasas y lacasas a partir de cepas nativas de Pycnoporus sanguineus. Para lo cual, se evaluó el efecto del medio de cultivo sobre la producción de lacasa juntamente con el escrutinio en medio sólido para la detección de xilanasas, amilasas y celulasas. A los concentrados enzimáticos obtenidos se les determinaron las unidades de lacasa y carbohidrolasas. Los títulos más altos de lacasa se presentaron en el medio Tx2. Con respecto a las carbohidrolasas, se detectaron en diferentes niveles de actividad y combinaciones. El concentrado con altos niveles de amilasa y lacasa fue CH116, mientras que LE90 tuvo la mayor actividad de xilanasa y LE133 de celulasa. La cepa CH116 fue productora de amilasa, celulasa, xilanasa y lacasa, siendo la de mayor potencial en la industria panificadora, mientras que LE90 puede ser utilizada en la industria papelera por su combinación de xilanasas y lacasa.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The use of enzymes such as &#945;-amylases, xylanases and glucosidases is a good alternative to obtain higher efficiency in the bakery industry, not to mention laccase which has shown promising potential. Thus, the objective of this study was to obtain enzyme concentrates of xylanases, amylases, cellulases and laccases from Pycnoporus sanguineus native strains. For which, the effect of culture medium on the laccase production was evaluated together with the solid medium screening of xylanases, amylases and cellulases. Laccase and carbohydrolases units were determined from the enzyme concentrates obtained. The higher laccase titers occurred in the Tx2 medium. Regarding carbohydrolases, they were present at different levels of activity and combinations. The concentrate with higher titers of amylase and laccase was CH116, while LE90 had the greater xylanase activity and LE133 of cellulase. The CH116 strain was a producer of amylase, cellulase, xylanase and laccase, being the one with the higher potential in the bakery industry, while LE90 in the paper industry, due to its combination of xylanases and laccase.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[basidiomicetos]]></kwd>
<kwd lng="es"><![CDATA[carbohidrolasas]]></kwd>
<kwd lng="es"><![CDATA[cepas nativas]]></kwd>
<kwd lng="es"><![CDATA[lacasa]]></kwd>
<kwd lng="en"><![CDATA[basidiomcietos]]></kwd>
<kwd lng="en"><![CDATA[carbohydrolases]]></kwd>
<kwd lng="en"><![CDATA[laccase]]></kwd>
<kwd lng="en"><![CDATA[native strain]]></kwd>
</kwd-group>
</article-meta>
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