Glutaminase Production using Zygosaccharomyces rouxii NRRL-Y 2547: Effect of Aeration, Agitation Regimes and Feeding Strategies

Optimization of a food industry-waste-based medium for the production of the plant growth promoting microorganism Pseudomonas oryzihabitans PGP01 based on agro-food industries by-products

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Several agro-food industry wastes based on potato peels and pulp (FPP), tomato seeds (TS) and cereals (WB) industries were tested for their feasibility in producing P. oryzihabitans PGP01.

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The production of P. oryzihabitans PGP01 in a medium based on FPP supplemented with 10 g L⁻¹ of tryptone, 10 g L⁻¹ of sugar cane molasses, 5 g L⁻¹ nacl and 2.5 g L⁻¹ of K₂HPO₄ allowed to reach similar growth than the commercial medium.

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In 2 L bioreactors, a maximum of 4.4 × 10⁹ CFU mL⁻¹ of P. oryzihabitans PGP01 was obtained after 24 h of growth in the optimized medium, similar than laboratory medium.

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P. oryzihabitans PGP01 grown on the optimized medium preserved its biological activity, maintaining the same effect on roots of in vitro cultured plantlets than when it was grown in the commercial medium.

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This study shows how to re-use food-industry wastes for microbial production, reducing the amount of generated wastes.

In this study, three wastes based on potato peels and pulps, tomato seeds and wheat bran were used as basis for the preparation of a cheap medium to produce the bacterium P. oryzihabitans PGP01. In flasks experiments, P. oryzihabitans PGP01 growth at 25 °C in a medium based on frozen potato peels and pulp (FPP) with tryptone as a nitrogen source resulted in the maximum production compared to the commercial TSB medium. In the scale-up to 2 L bioreactors, FPP supplemented with tryptone, molasses, NaCl and K₂HPO₄ allowed to reach similar biomass production than in the TSB medium. A maximum growth of 4.4 × 10⁹ CFU mL⁻¹ after setting the agitation and the air flux conditions at 400 rpm and 0.75 vvm. Finally, P. oryzihabitans PGP01 growing in this optimized medium conserved its biological activity showing the expected effect in root development previously reported for this microorganism.

Bio-prospecting the future in perspective of amidohydrolase L-glutaminase from marine habitats

In the current scenario, considerable attention is being given to the enzyme L-glutaminase (EC 3.5.1.2). It belongs to the amidohydrolase class adherent to the family of serine-reliant β-lactamases and the penicillin-binding proteins due to its higher affinity to polymerize and modify peptidoglycan synthesis. However, based on the catalytic proficiency, L-glutaminase is characterized as a proteolytic endopeptidase that cleaves peptide linkage and emancipates various byproducts, viz. ammonia along with glutamate. L-glutamine is considered the key amino acid reportedly involved in multiple metabolic pathways such as nitrogen metabolism. The present review is focused on the recent development and aspects concomitant to the biotechnological applicability of L-glutaminase predominantly from the marine habitat. Additionally, a majority of L-glutaminases finds application in cancer therapy as therapeutic agents, especially for acute lymphocytic leukaemia. The in vitro studies have been effective against various human cancer cell lines. L-glutaminase enhances the growth of probiotic bacteria. Apart from all these applications, it is suitably applicable in fermented foods as a flavour enhancer especially the umami flavour and content. Marine habitats have largely been exploited for their bio-catalytic potential but very scarcely for therapeutic enzymes. Some of the reports of such marine bacterial isolates from Bacillus sp., Pseudomonas sp. and Vibrio sp. are in the domain, but none highlights the therapeutic applications predominantly as anticancer and anti-proliferative agents. KEY POINTS: The exploration of marine habitats along the Gujarat coasts mainly for bacteria secreting L-glutaminase is scarcely reported, and even more scarce are the amidohydrolases from these marine niches as compared to their terrestrial counterparts. Microbial sourced amidohydrolase has wide bio-applicability that includes food, cosmetics and therapeutics especially as anticancer/anti-proliferative agent making it of immense biotechnological significance.

The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology

Non-conventional yeasts refer to a huge and still poorly explored group of species alternative to the well-known model organism Saccharomyces cerevisiae. Among them, Zygosaccharomyces rouxii and the sister species Zygosaccharomyces bailii are infamous for spoiling food and beverages even in presence of several food preservatives. On the other hand, their capability to cope with a wide range of process conditions makes these yeasts very attractive factories (the so-called "ZygoFactories") for bio-converting substrates poorly permissive for the growth of other species. In balsamic vinegar Z. rouxii is the main yeast responsible for converting highly concentrated sugars into ethanol, with a preference for fructose over glucose (a trait called fructophily). Z. rouxii has also attracted much attention for the ability to release important flavor compounds, such as fusel alcohols and the derivatives of 4-hydroxyfuranone, which markedly contribute to fragrant and smoky aroma in soy sauce. While Z. rouxii was successfully proposed in brewing for producing low ethanol beer, Z. bailii is promising for lactic acid and bioethanol production. Recently, several research efforts exploited omics tools to pinpoint the genetic bases of distinctive traits in "ZygoFactories", like fructophily, tolerance to high concentrations of sugars, lactic acid and salt. Here, I provided an overview of Zygosaccharomyces industrially relevant phenotypes and summarized the most recent findings in disclosing their genetic bases. I suggest that the increasing number of genomes available for Z. rouxii and other Zygosaccharomyces relatives, combined with recently developed genetic engineering toolkits, will boost the applications of these yeasts in biotechnology and applied microbiology.

A new l-glutaminase from Streptomyces pratensis NRC 10: Gene identification, enzyme purification, and characterization

In the current study, the purified l-glutaminase from Streptomyces pratensis NRC10 (GenBank number KC857622) was characterized. Its molecular weight was estimated to be 46kDa and isoelectric point 7.4. Its Vmax was calculated to be 2.19U/mg/min, while Km was 0.175mM. The optimum pH and temperature were 9 and 45°C, respectively. It was thermostable at 45°C but thermally inactivated at 60°C after 50min. Moreover, its enzymatic activity was enhanced by K⁺ ions and inhibited by Mg²⁺, Cu²⁺, Ag⁺, Hg²⁺, Ni²⁺, Fe²⁺, Cr², Na⁺, Ca²⁺, and EDTA. A PCR fragment of 1550bp of S. pratensis NRC10 l-glutaminase gene (glsA) was purified and its sequence was determined (GenBank number KJ567136). l-glutaminase from NRC10 was induced mainly by l-glutamic acid. Model 3-D structure was composed of two domains, the serine - dependent beta-lactamase dominant the small STAS domain (Sulphate Transporter and anti-sigma factor antagonist) which had probably functioned as a general NTP binding domain. The two domains are linked by a linker peptide (GLHLMRNPALPGST), but sequence alignment between salt-tolerant glutaminase and the obtained glutaminase showed 44.75% of identity and 57% of similarity. This enzyme appears to have a distinctive structure compared to the rest of glutaminase family, and seems to construct a new subgroup of glutaminase.

Recent developments in l-glutaminase production and applications - An overview

l-glutaminases is an important industrial enzyme which finds potential applications in different sectors ranging from therapeutic to food industry. It is widely distributed in bacteria, actinomycetes, yeast and fungi. l-Glutaminases are mostly produced by Bacillus and Pseudomonas sp. and few reports were available with fungal, actinomycete and yeast system. Modern biotechnological tools help in the improved production as well as with tailor made properties for specific applications. Most of the genetic engineering studies were carried out for the production of l-glutaminase with improved thermo-tolerance and salt tolerance. Considering the potential of in vitro applications of l-glutaminase, extracellular enzymes are important and most microbes produce this enzyme intracellularly. Several research and developmental activities are going on for the extracellular production of l-glutaminase. This review discusses recent trends and developments and applications of l-glutaminases.

Quantitative phenotypic analysis of multistress response in Zygosaccharomyces rouxii complex

Zygosaccharomyces rouxii complex comprises three yeasts clusters sourced from sugar- and salt-rich environments: haploid Zygosaccharomyces rouxii, diploid Zygosaccharomyces sapae and allodiploid/aneuploid strains of uncertain taxonomic affiliations. These yeasts have been characterized with respect to gene copy number variation, karyotype variability and change in ploidy, but functional diversity in stress responses has not been explored yet. Here, we quantitatively analysed the stress response variation in seven strains of the Z. rouxii complex by modelling growth variables via model and model-free fitting methods. Based on the spline fit as most reliable modelling method, we resolved different interstrain responses to 15 environmental perturbations. Compared with Z. rouxii CBS 732(T) and Z. sapae strains ABT301(T) and ABT601, allodiploid strain ATCC 42981 and aneuploid strains CBS 4837 and CBS 4838 displayed higher multistress resistance and better performance in glycerol respiration even in the presence of copper. μ-based logarithmic phenotypic index highlighted that ABT601 is a slow-growing strain insensitive to stress, whereas ABT301(T) grows fast on rich medium and is sensitive to suboptimal conditions. Overall, the differences in stress response could imply different adaptation mechanisms to sugar- and salt-rich niches. The obtained phenotypic profiling contributes to provide quantitative insights for elucidating the adaptive mechanisms to stress in halo- and osmo-tolerant Zygosaccharomyces yeasts.