<?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>1665-2738</journal-id>
<journal-title><![CDATA[Revista mexicana de ingeniería química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Ing. Quím]]></abbrev-journal-title>
<issn>1665-2738</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Metropolitana, División de Ciencias Básicas e Ingeniería]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-27382016000100057</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto del pH, temperatura y fuente de proteína y carbohidratos en la producción de proteasas por Yarrowia lipolytica encultivo sólido]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of pH, temperature and protein and carbohydrates source in protease production by Yarrowia lipolytica in solid culture]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Flores]]></surname>
<given-names><![CDATA[A.R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Luna-Urban]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Buenrostro-Figueroa]]></surname>
<given-names><![CDATA[J.J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Martínez]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Huerta-Ochoa]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Escalona-Buendía]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguilar-González]]></surname>
<given-names><![CDATA[C.N.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Prado-Barragán]]></surname>
<given-names><![CDATA[L.A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Metropolitana Iztapalapa Departamento de Biotecnología]]></institution>
<addr-line><![CDATA[México D.F. ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Tecnológico Superior de Tierra Blanca  ]]></institution>
<addr-line><![CDATA[Tierra Blanca Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Coahuila Facultad de Química Departamento de Investigación en Alimentos]]></institution>
<addr-line><![CDATA[Saltillo Coahuila]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2016</year>
</pub-date>
<volume>15</volume>
<numero>1</numero>
<fpage>57</fpage>
<lpage>67</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-27382016000100057&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-27382016000100057&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-27382016000100057&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: En los últimos años ha aumentado el interés en el empleo de hongos y levaduras para la producción de proteasas en cultivo sólido. Yarrowia lipolytica es una levadura no patógena que ha sido reportada como excelente productora de proteasas. El objetivo de este trabajo fue determinar el efecto pH, la temperatura y la fuente de proteína y carbohidratos en la producción de proteasas por Y. lipolytica en cultivo sólido. Se evaluó el uso de harina de pescado (HP) y harina de soya (HS) como fuente de proté&#305;na y carbohidratos a tres niveles de pH (5,7 y 9) y tres temperaturas (40, 45 y 50 °C). Las condiciones óptimas y fuente sustrato para obtener la máxima producción enzimática se definieron estadísticamente. El valor de pH ejerce el mayor efecto en la producción de proteasas, la máxima actividad enzimática (105 UI/mL) se obtuvo utilizando HS a pH de 7 y 45 ºC a las 24-h de cultivo. Se alcanzó una reducción del 73% en el tiempo de proceso con respecto a lo reportado previamente. La harina de soya es un sustrato económico para la producción de proteasas por Y. lipolytica en cultivo sólido.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: In recent years the interest in the use of fungi and yeast for protease production in solid culture has increased. Yarrowia lipolytica is non-pathogenic yeast reported as excellent strain for protease production. The aim of this work was to determine the effect of pH, temperature and source of protein and carbohydrates on protease production by Y. lipolytica in solid culture. Fish flour (FF) and soybean meal (SM) were tested as protein and carbohydrates source at three levels of pH (5, 7 y 9) and temperature (40, 45 and 50 °C) for protease production by Y. lipolytica. Optimal conditions and substrate source for maximal enzymatic production were defined by statistical analysis. The pH value exhibited the greatest effect on protease production, maximal protease activity (105 UI/mL) was reached when using SM as protein and carbon source at pH 7, 45 °C after 24 h-culture. Process time was reduced around 83 % from similar research reports. Soybean meal is an excellent low cost substrate for proteases production by Y. lipolytica.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[pH]]></kwd>
<kwd lng="es"><![CDATA[temperatura]]></kwd>
<kwd lng="es"><![CDATA[harina de pescado (HP)]]></kwd>
<kwd lng="es"><![CDATA[harina de soya (HS)]]></kwd>
<kwd lng="es"><![CDATA[cultivo sólido]]></kwd>
<kwd lng="es"><![CDATA[Yarrowia lipolytica]]></kwd>
<kwd lng="es"><![CDATA[proteasas]]></kwd>
<kwd lng="en"><![CDATA[pH]]></kwd>
<kwd lng="en"><![CDATA[temperature]]></kwd>
<kwd lng="en"><![CDATA[fish flour (FF)]]></kwd>
<kwd lng="en"><![CDATA[soybean meal (SM)]]></kwd>
<kwd lng="en"><![CDATA[solid culture]]></kwd>
<kwd lng="en"><![CDATA[Y. lipolytica]]></kwd>
<kwd lng="en"><![CDATA[proteases]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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