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Gómez-Vicente E, Navarro-Marí JM, Rodríguez-Guerrero E, Rosales-Castillo A, Gutiérrez-Fernández J. Concerning the presumptive identification of Candida kefyr on Uriselect™4 agar. REVISTA ESPANOLA DE QUIMIOTERAPIA : PUBLICACION OFICIAL DE LA SOCIEDAD ESPANOLA DE QUIMIOTERAPIA 2024; 37:93-96. [PMID: 37925628 PMCID: PMC10874673 DOI: 10.37201/req/068.2023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Revised: 09/01/2023] [Accepted: 09/13/2023] [Indexed: 11/06/2023]
Abstract
OBJECTIVE Non-albicans Candida species, such as Candida kefyr, are emerging pathogens. Chromogenic media are highly useful for the diagnosis of urinary tract infections (UTIs). The aim was to describe the behavior of this specie on a non-specific chromogenic medium. METHODS A retrospective study of cases of candiduria detected in the Microbiology laboratory of the Virgen de las Nieves Hospital in Granada (Spain) between 2016 and 2021 (N=2,130). Urine samples were quantitatively seeded on non-selective UriSelect™4 chromogenic agar. RESULTS Between 2016 and 2021, C. kefyr was the seventh most frequent Candida species responsible for candiduria in our setting (n=15). The macroscopic appearance of C. kefyr colonies, punctiform and bluish, allowed the direct identification of these microorganisms. CONCLUSIONS This study provides the first description of the specific behavior of C. kefyr on UriSelect™4 agar, which differentiates it from other Candida species based on its enzymatic characteristics.
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Affiliation(s)
| | | | | | | | - J Gutiérrez-Fernández
- José Gutiérrez-Fernández. Laboratorio de Microbiología. Avenida de las Fuerzas Armadas, 2. E-18012. Granada, Spain.
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Coelho RJS, Gabardo S, Marim AVC, Bolognesi LS, Pimentel Filho NJ, Ayub MAZ. Porungo cheese whey: a new substrate to produce β-galactosidase. AN ACAD BRAS CIENC 2023; 95:e20200483. [PMID: 37991101 DOI: 10.1590/0001-3765202320200483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Accepted: 08/06/2020] [Indexed: 11/23/2023] Open
Abstract
The bioconversion of porungo cheese whey to produce β-galactosidase in batch system was studied. The whey released after curd cutting and precipitation during porungo cheese production was collected in borosilicate flasks. Two strains of Kluyveromyces marxianus, CCT 4086 and CBS 6556, and whey supplementation with different nitrogen sources were evaluated. Different temperatures (30 °C and 37 °C) and pH values (5.0 to 7.0) were investigated to establish the best conditions for enzyme production. The highest enzymatic activity was obtained by K. marxianus CCT 4086 in porungo cheese whey supplemented with yeast extract (16.73 U mL-1). K. marxianus CCT 4086 produced superior β-galactosidase activity when compared to CBS 6556 for all media tested (ranging from 11.69 to 14.40 U mL-1). Highest β-galactosidase activity was reached under conditions of pH 7.0 and 30 °C using K. marxianus CCT 4086 in the better media composition. The lowest enzymatic activity was observed at 37 °C for all pH values tested (10.69 U mL-1 to 13.94 U mL-1) and a highest β-galactosidase activity was reached in pH 7.0 for both two temperatures (11.42 to 15.93 U mL-1). Porungo cheese whey shows potential for industrial β-galactosidase production by microbial fermentation.
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Affiliation(s)
- Rafaela J S Coelho
- Federal University of São Carlos, Center of Natural Sciences, Rodovia Lauri Simões de Barros, Km 12, 18245-970 Buri, SP, Brazil
| | - Sabrina Gabardo
- Federal University of São Carlos, Department of Agroindustrial Technology and Rural Socioeconomics, Center of Agricultural Sciences, Rodovia Anhanguera, Km 174, 13600-970 Araras, SP, Brazil
| | - Aline Vitória C Marim
- Federal University of São Carlos, Department of Agroindustrial Technology and Rural Socioeconomics, Center of Agricultural Sciences, Rodovia Anhanguera, Km 174, 13600-970 Araras, SP, Brazil
| | - Lais S Bolognesi
- Federal University of São Carlos, Center of Natural Sciences, Rodovia Lauri Simões de Barros, Km 12, 18245-970 Buri, SP, Brazil
| | - Natan J Pimentel Filho
- Federal University of São Carlos, Center of Natural Sciences, Rodovia Lauri Simões de Barros, Km 12, 18245-970 Buri, SP, Brazil
| | - Marco Antônio Z Ayub
- Federal University of Rio Grande do Sul, Biotechnology & Biochemical Engineering Laboratory (BiotecLab), Food Science and Technology Institute, Av. Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil
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Sar T, Harirchi S, Ramezani M, Bulkan G, Akbas MY, Pandey A, Taherzadeh MJ. Potential utilization of dairy industries by-products and wastes through microbial processes: A critical review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 810:152253. [PMID: 34902412 DOI: 10.1016/j.scitotenv.2021.152253] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/18/2021] [Accepted: 12/04/2021] [Indexed: 06/14/2023]
Abstract
The dairy industry generates excessive amounts of waste and by-products while it gives a wide range of dairy products. Alternative biotechnological uses of these wastes need to be determined to aerobic and anaerobic treatment systems due to their high chemical oxygen demand (COD) levels and rich nutrient (lactose, protein and fat) contents. This work presents a critical review on the fermentation-engineering aspects based on defining the effective use of dairy effluents in the production of various microbial products such as biofuel, enzyme, organic acid, polymer, biomass production, etc. In addition to microbial processes, techno-economic analyses to the integration of some microbial products into the biorefinery and feasibility of the related processes have been presented. Overall, the inclusion of dairy wastes into the designed microbial processes seems also promising for commercial approaches. Especially the digestion of dairy wastes with cow manure and/or different substrates will provide a positive net present value (NPV) and a payback period (PBP) less than 10 years to the plant in terms of biogas production.
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Affiliation(s)
- Taner Sar
- Swedish Centre for Resource Recovery, University of Borås, 501 90 Borås, Sweden
| | - Sharareh Harirchi
- Swedish Centre for Resource Recovery, University of Borås, 501 90 Borås, Sweden; Department of Cell and Molecular Biology & Microbiology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Mohaddaseh Ramezani
- Microorganisms Bank, Iranian Biological Resource Centre (IBRC), ACECR, Tehran, Iran
| | - Gülru Bulkan
- Swedish Centre for Resource Recovery, University of Borås, 501 90 Borås, Sweden
| | - Meltem Yesilcimen Akbas
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli 41400, Turkey
| | - Ashok Pandey
- CSIR-Indian Institute of Toxicology Research, Lucknow, India
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Nag D, Kumar V, Kumar V, Kumar S, Singh D. A New Extracellular β-Galactosidase Producing Kluyveromyces sp. PCH397 from Yak Milk and Its Applications for Lactose Hydrolysis and Prebiotics Synthesis. Indian J Microbiol 2021; 61:391-395. [PMID: 34295004 DOI: 10.1007/s12088-021-00955-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Accepted: 06/08/2021] [Indexed: 12/01/2022] Open
Abstract
β-Galactosidase is a crucial glycoside hydrolase enzyme with potential applications in the dairy, food, and pharmaceutical industries. The enzyme is produced in the intracellular environment by bacteria and yeast. The present study reports yeast Kluyveromyces sp. PCH397 isolated from yak milk, which has displayed extracellular β-galactosidase activity in cell-free supernatant through the growth phase. To investigate further, cell counting and methylene blue staining of culture collected at different growth stages were performed and suggested for possible autolysis or cell lysis, thereby releasing enzymes into the extracellular medium. The maximum enzyme production (9.94 ± 2.53U/ml) was achieved at 37 °C in a modified deMan, Rogosa, and Sharpe (MRS) medium supplemented with lactose (1.5%) as a carbon source. The enzyme showed activity at a wide temperature range (4-50 °C), maximum at 50 °C in neutral pH (7.0). In addition to the hydrolysis of lactose (5.0%), crude β-galactosidase also synthesized vital prebiotics (i.e., lactulose and galacto-oligosaccharides (GOS)). Additionally, β-fructofuranosidase (FFase) activity in the culture supernatant ensued the synthesis of a significant prebiotic, fructo-oligosaccharides (FOS). Hence, the unique features such as extracellular enzymes production, efficient lactose hydrolysis, and broad temperature functionality by yeast isolate PCH397 are of industrial relevance. In conclusion, the present study unrevealed for the first time, extracellular production of β-galactosidase from a new yeast source and its applications in milk lactose hydrolysis and synthesis of valuable prebiotics of industrial importance. Supplementary Information The online version contains supplementary material available at 10.1007/s12088-021-00955-1.
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Affiliation(s)
- Deepika Nag
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Himachal Pradesh, Post Box No. 6, Palampur, 176 061 India.,Department of Microbiology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Virender Kumar
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Himachal Pradesh, Post Box No. 6, Palampur, 176 061 India
| | - Vijay Kumar
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Himachal Pradesh, Post Box No. 6, Palampur, 176 061 India
| | - Sanjay Kumar
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Himachal Pradesh, Post Box No. 6, Palampur, 176 061 India
| | - Dharam Singh
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Himachal Pradesh, Post Box No. 6, Palampur, 176 061 India
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The identification of novel promoters and terminators for protein expression and metabolic engineering applications in Kluyveromyces marxianus. Metab Eng Commun 2021; 12:e00160. [PMID: 33489753 PMCID: PMC7808952 DOI: 10.1016/j.mec.2020.e00160] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 12/23/2020] [Accepted: 12/24/2020] [Indexed: 11/29/2022] Open
Abstract
The K. marxianus has emerged as a potential yeast strain for various biotechnological applications. However, the limited number of available genetic tools has hindered the widespread usage of this yeast. In the current study we have expanded the molecular tool box by identifying novel sets of promoters and terminators for increased recombinant protein expression in K. marxianus. The previously available transcriptomic data were analyzed to identify top 10 promoters of highest gene expression activity. We further characterized and compared strength of these identified promoters using eGFP as a reporter protein, at different temperatures and carbon sources. To examine the regulatory region driving protein expression, serially truncated shorter versions of two selected strong promoters were designed, and examined for their ability to drive eGFP protein expression. The activities of these two promoters were further enhanced using different combinations of native transcription terminators of K. marxianus. We further utilized the identified DNA cassette encoding strong promoter in metabolic engineering of K. marxianus for enhanced β-galactosidase activity. The present study thus provides novel sets of promoters and terminators as well as engineered K. marxianus strain for its wider utility in applications requiring lactose degradation such as in cheese whey and milk. Novel promoters and terminators for constitutive gene expression in K. marxianus. The promoters show constitutive expression at varying temperature and carbon source. K. marxianus strain with improved production of β-galactosidase.
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Behzadnia A, Moosavi-Nasab M, Ojha S, Tiwari BK. Exploitation of Ultrasound Technique for Enhancement of Microbial Metabolites Production. Molecules 2020; 25:E5473. [PMID: 33238482 PMCID: PMC7700470 DOI: 10.3390/molecules25225473] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/15/2020] [Accepted: 11/17/2020] [Indexed: 02/06/2023] Open
Abstract
Microbial metabolites have significant impacts on our lives from providing valuable compounds for nutrition to agriculture and healthcare. Ever-growing demand for these natural compounds has led to the need for smart and efficient production techniques. Ultrasound is a multi-applicable technology widely exploited in a range of industries such as chemical, medical, biotechnological, pharmaceutical, and food processes. Depending on the type of ultrasound employed, it can be used to either monitor or drive fermentation processes. Ultrasonication can improve bioproduct productivity via intensifying the performance of living organisms. Controlled ultrasonication can influence the metabolites' biosynthesis efficiency and growth rates by improvement of cell permeability as well as mass transfer and nutrient uptake rates through cell membranes. This review contains a summarized description about suitable microbial metabolites and the applications of ultrasound technique for enhancement of the production of these metabolites as well as the associated downstream processing.
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Affiliation(s)
- Asma Behzadnia
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 7144165186 Shiraz, Iran
- Seafood Processing Research Group, School of Agriculture, Shiraz University, 7144165186 Shiraz, Iran
| | - Marzieh Moosavi-Nasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 7144165186 Shiraz, Iran
- Seafood Processing Research Group, School of Agriculture, Shiraz University, 7144165186 Shiraz, Iran
| | - Shikha Ojha
- Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy, 14469 Potsdam, Germany;
- Food Chemistry and Technology, Teagasc Food Research Centre, 53.38066 Dublin, Ireland;
| | - Brijesh K. Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, 53.38066 Dublin, Ireland;
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Karim A, Gerliani N, Aïder M. Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology. Int J Food Microbiol 2020; 333:108818. [PMID: 32805574 DOI: 10.1016/j.ijfoodmicro.2020.108818] [Citation(s) in RCA: 103] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 08/04/2020] [Accepted: 08/05/2020] [Indexed: 11/18/2022]
Abstract
Several yeasts, which are eukaryotic microorganisms, have long been used in different industries due to their potential applications, both for fermentation and for the production of specific metabolites. Kluyveromyces marxianus is one of the most auspicious nonconventional yeasts, generally isolated from wide-ranging natural habitats such as fermented traditional dairy products, kefir grain, sewage from sugar industries, sisal leaves, and plants. This is a food-grade yeast with various beneficial traits, such as rapid growth rate and thermotolerance that make it appealing for different industrial food and biotechnological applications. K. marxianus is a respiro-fermentative yeast likely to produce energy by either respiration or fermentation pathways. It generates a wide-ranging specific metabolites and could contribute to a variety of different food and biotechnological industries. Although Saccharomyces cerevisiae is the most widely used dominant representative in all aspects, many applications of K. marxianus in biotechnology, food and environment have only started to emerge nowadays; some of the most promising applications are reviewed here. The general physiology of K. marxianus is outlined, and then the different applications are discussed: first, the applications of K. marxianus in biotechnology, and then the recent advances and possible applications in food, feed and environmental industries. Finally, this review provides a discussion of the main challenges and some perspectives for targeted applications of K. marxianus in the modern food technology and applied biotechnology in order to exploit the full potential of this yeast which can be used as a cell factory with great efficiency.
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Affiliation(s)
- Ahasanul Karim
- Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Natela Gerliani
- Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Mohammed Aïder
- Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
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Simultaneous hydrolysis of cheese whey and lactulose production catalyzed by β-galactosidase from Kluyveromyces lactis NRRL Y1564. Bioprocess Biosyst Eng 2020; 43:711-722. [DOI: 10.1007/s00449-019-02270-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Accepted: 12/10/2019] [Indexed: 12/20/2022]
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Marcišauskas S, Ji B, Nielsen J. Reconstruction and analysis of a Kluyveromyces marxianus genome-scale metabolic model. BMC Bioinformatics 2019; 20:551. [PMID: 31694544 PMCID: PMC6833147 DOI: 10.1186/s12859-019-3134-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Accepted: 10/09/2019] [Indexed: 12/29/2022] Open
Abstract
BACKGROUND Kluyveromyces marxianus is a thermotolerant yeast with multiple biotechnological potentials for industrial applications, which can metabolize a broad range of carbon sources, including less conventional sugars like lactose, xylose, arabinose and inulin. These phenotypic traits are sustained even up to 45 °C, what makes it a relevant candidate for industrial biotechnology applications, such as ethanol production. It is therefore of much interest to get more insight into the metabolism of this yeast. Recent studies suggested, that thermotolerance is achieved by reducing the number of growth-determining proteins or suppressing oxidative phosphorylation. Here we aimed to find related factors contributing to the thermotolerance of K. marxianus. RESULTS Here, we reported the first genome-scale metabolic model of Kluyveromyces marxianus, iSM996, using a publicly available Kluyveromyces lactis model as template. The model was manually curated and refined to include the missing species-specific metabolic capabilities. The iSM996 model includes 1913 reactions, associated with 996 genes and 1531 metabolites. It performed well to predict the carbon source utilization and growth rates under different growth conditions. Moreover, the model was coupled with transcriptomics data and used to perform simulations at various growth temperatures. CONCLUSIONS K. marxianus iSM996 represents a well-annotated metabolic model of thermotolerant yeast, which provides a new insight into theoretical metabolic profiles at different temperatures of K. marxianus. This could accelerate the integrative analysis of multi-omics data, leading to model-driven strain design and improvement.
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Affiliation(s)
- Simonas Marcišauskas
- Department of Biology and Biological Engineering, Chalmers University of Technology, Kemivägen 10, SE412 96, Gothenburg, Sweden
| | - Boyang Ji
- Department of Biology and Biological Engineering, Chalmers University of Technology, Kemivägen 10, SE412 96, Gothenburg, Sweden
| | - Jens Nielsen
- Department of Biology and Biological Engineering, Chalmers University of Technology, Kemivägen 10, SE412 96, Gothenburg, Sweden.
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, DK2800, Lyngby, Denmark.
- BioInnovation Institute, Ole Måløes Vej 3, DK2200, Copenhagen N, Denmark.
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Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese Whey. INTERNATIONAL JOURNAL OF CHEMICAL ENGINEERING 2018. [DOI: 10.1155/2018/1367434] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Aspergillus oryzae grown in cheese whey has the ability to produce beta-galactosidase. The objective of this work was to define the parameters for the determination of cell permeabilization and extraction of the enzyme from Aspergillus oryzae CCT 0977 biomass, with high enzymatic activity. The Box–Behnken design was used to determine cell permeabilization and extraction of beta-galactosidase conditions. The fermentation was carried out for a period of 5 days at 28°C, having as substrate the deproteinized cheese whey. To determine the effect of the variables on beta-galactosidase activity, enzymatic activity was determined by the lactose hydrolysis reaction. The most efficient condition for cell permeabilization was 25% ethanol at 30°C for 90 min, obtaining an enzymatic activity of 0.44 U·mL−1. For beta-galactosidase extraction from the biomass, the most efficient condition was 5.3% chloroform at 48°C, with an enzymatic activity of 0.17 U·mL−1. The use of ethanol was most efficient to promote cell permeability of Aspergillus oryzae CCT 0977.
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Mitra R, Dutta D. Growth profiling, kinetics and substrate utilization of low-cost dairy waste for production of β-cryptoxanthin by Kocuria marina DAGII. ROYAL SOCIETY OPEN SCIENCE 2018; 5:172318. [PMID: 30109058 PMCID: PMC6083662 DOI: 10.1098/rsos.172318] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Accepted: 06/11/2018] [Indexed: 06/08/2023]
Abstract
The dairy industry produces enormous amount of cheese whey containing the major milk nutrients, but this remains unutilized all over the globe. The present study investigates the production of β-cryptoxanthin (β-CRX) by Kocuria marina DAGII using cheese whey as substrate. Response surface methodology (RSM) and an artificial neural network (ANN) approach were implemented to obtain the maximum β-CRX yield. Significant factors, i.e. yeast extract, peptone, cheese whey and initial pH, were the input variables in both the optimizing studies, and β-CRX yield and biomass were taken as output variables. The ANN topology of 4-9-2 was found to be optimum when trained with a feed-forward back-propagation algorithm. Experimental values of β-CRX yield (17.14 mg l-1) and biomass (5.35 g l-1) were compared and ANN predicted values (16.99 mg l-1 and 5.33 g l-1, respectively) were found to be more accurate compared with RSM predicted values (16.95 mg l-1 and 5.23 g l-1, respectively). Detailed kinetic analysis of cellular growth, substrate consumption and product formation revealed that growth inhibition took place at substrate concentrations higher than 12% (v/v) of cheese whey. The Han and Levenspiel model was the best fitted substrate inhibition model that described the cell growth in cheese whey with an R2 and MSE of 0.9982% and 0.00477%, respectively. The potential importance of this study lies in the development, optimization and modelling of a suitable cheese whey supplemented medium for increased β-CRX production.
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Affiliation(s)
| | - Debjani Dutta
- Department of Biotechnology, National Institute of Technology Durgapur, M.G. Avenue, Durgapur 713209, West Bengal, India
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A Statistical Approach to Optimize Cold Active β-Galactosidase Production by an Arctic Sediment Pscychrotrophic Bacteria, Enterobacter ludwigii (MCC 3423) in Cheese Whey. Catal Letters 2017. [DOI: 10.1007/s10562-017-2257-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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13
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Evolutionary adaptation of Kluyveromyces marxianus strain for efficient conversion of whey lactose to bioethanol. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.07.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Abstract
Beta galactosidases (BGALs) are glycosyl hydrolases that remove terminal β-D-galactosyl residues from β-D-galactosides. There are 17 predicted BGAL genes in the genomes of both Arabidopsis (BGAL1-17) and tomato (TBG1-17). All tested BGALs have BGAL activity but their distinct expression profiles and ancient phylogenetic separation indicates that these enzymes fulfil diverse, non-redundant roles in plant biology. The majority of these BGALs are predicted to have signal peptide and thought to act during cell wall-related biological processes. Interestingly, deletion of BGAL6 and BGAL10 in Arabidopsis causes reduced mucilage release during seed imbibition and shorter siliques respectively, whereas TBG4 depletion by RNAi decreases in fruit softening in tomato. The majority of plant BGALs remain to be characterized.
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Kazemi S, Khayati G, Faezi-Ghasemi M. β-galactosidase Production by Aspergillus niger ATCC 9142 Using Inexpensive Substrates in Solid-State Fermentation: Optimization by Orthogonal Arrays Design. IRANIAN BIOMEDICAL JOURNAL 2016; 20:287-294. [PMID: 27721510 PMCID: PMC5075142 DOI: 10.22045/ibj.2016.06] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background: Enzymatic hydrolysis of lactose is one of the most important biotechnological processes in the food industry, which is accomplished by enzyme β-galactosidase (β-gal, β-D-galactoside galactohydrolase, EC 3.2.1.23), trivial called lactase. Orthogonal arrays design is an appropriate option for the optimization of biotechnological processes for the production of microbial enzymes. Methods: Design of experimental (DOE) methodology using Taguchi orthogonal array (OA) was employed to screen the most significant levels of parameters, including the solid substrates (wheat straw, rice straw, and peanut pod), the carbon/nitrogen (C/N) ratios, the incubation time, and the inducer. The level of β-gal production was measured by a photometric enzyme activity assay using the artificial substrate ortho-Nitrophenyl-β-D-galactopyranoside. Results: The results showed that C/N ratio (0.2% [w/v], incubation time (144 hour), and solid substrate (wheat straw) were the best conditions determined by the design of experiments using the Taguchi approach. Conclusion: Our finding showed that the use of rice straw and peanut pod, as solid-state substrates, led to 2.041-folds increase in the production of the enzyme, as compared to rice straw. In addition, the presence of an inducer did not have any significant impact on the enzyme production levels.
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Affiliation(s)
- Samaneh Kazemi
- Vice-Chancellor of Research and Technology, Guilan University of Medical Sciences, Rasht, Iran
| | - Gholam Khayati
- Department of Chemical Engineering, Faculty of Engineering, University of Guilan, Rasht, Iran
| | - Mohammad Faezi-Ghasemi
- Department of Microbiology, Faculty of Science, Islamic Azad University, Lahijan Branch, Lahijan, Iran
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Utilization of Cheese Whey Using Synergistic Immobilization of β-Galactosidase and Saccharomyces cerevisiae Cells in Dual Matrices. Appl Biochem Biotechnol 2016; 179:1469-84. [DOI: 10.1007/s12010-016-2078-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Accepted: 04/04/2016] [Indexed: 12/17/2022]
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Zhang W, Liu F, Yang M, Liang Q, Zhang Y, Ai D, An Z. Enhanced β-galactosidase production of Aspergillus oryzae mutated by UV and LiCl. Prep Biochem Biotechnol 2014; 44:310-20. [PMID: 24274018 DOI: 10.1080/10826068.2013.829496] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
In order to breed a high-yield β-galactosidase-producing strain, Aspergillus oryzae was used as the parent strain and mutagenized with ultraviolet (UV) and UV plus lithium chloride (LiCl), respectively. After being mutagenized by UV, the β-galactosidase activity of mutant UV-15-20 reached 114.08 U/mL, which revealed a 49.22% increase compared with the original strain. A mutant UV-LiCl-38 with high β-galactosidase activity (121.42 U/mL) was obtained after compound mutagenesis of UV and LiCl; the β-galactosidase activity of this mutant was 58.82% higher than that of the parent strain. Subculture testing indicated that UV-15-20 and UV-LiCl-38 had good hereditary stability and may be ideal strains for the production of β-galactosidase. Additionally, it was demonstrated that compound mutagenesis with UV and LiCl is an effective mutation method for breeding industrially interesting strains.
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Affiliation(s)
- Weibing Zhang
- a College of Food Science and Technology Engineering , Gansu Agricultural University , Lanzhou , China
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Nath A, Mondal S, Chakraborty S, Bhattacharjee C, Chowdhury R. Production, purification, characterization, immobilization, and application ofβ-galactosidase: a review. ASIA-PAC J CHEM ENG 2014. [DOI: 10.1002/apj.1801] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Arijit Nath
- Chemical Engineering Department; Jadavpur University; Kolkata West Bengal 700032 India
| | - Subhoshmita Mondal
- Chemical Engineering Department; Jadavpur University; Kolkata West Bengal 700032 India
| | - Sudip Chakraborty
- Chemical Engineering Department; Jadavpur University; Kolkata West Bengal 700032 India
- Department of Chemical Engineering and Materials; University of Calabria; Cubo-44C Rende 87036 CS Italy
| | | | - Ranjana Chowdhury
- Chemical Engineering Department; Jadavpur University; Kolkata West Bengal 700032 India
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20
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Yarimizu T, Nonklang S, Nakamura J, Tokuda S, Nakagawa T, Lorreungsil S, Sutthikhumpha S, Pukahuta C, Kitagawa T, Nakamura M, Cha-aim K, Limtong S, Hoshida H, Akada R. Identification of auxotrophic mutants of the yeastKluyveromyces marxianusby non-homologous end joining-mediated integrative transformation with genes fromSaccharomyces cerevisiae. Yeast 2013; 30:485-500. [DOI: 10.1002/yea.2985] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2013] [Revised: 10/11/2013] [Accepted: 10/14/2013] [Indexed: 12/23/2022] Open
Affiliation(s)
- Tohru Yarimizu
- Department of Applied Molecular Bioscience, Graduate School of Medicine; Yamaguchi University; Tokiwadai Ube Japan
| | - Sanom Nonklang
- Department of Biological Science, Faculty of Science; Ubonratchathani University; Warinchumrap Ubonratchathani Thailand
| | - Junpei Nakamura
- Department of Applied Molecular Bioscience, Graduate School of Medicine; Yamaguchi University; Tokiwadai Ube Japan
| | - Shuya Tokuda
- Department of Applied Molecular Bioscience, Graduate School of Medicine; Yamaguchi University; Tokiwadai Ube Japan
| | - Takaaki Nakagawa
- Department of Applied Molecular Bioscience, Graduate School of Medicine; Yamaguchi University; Tokiwadai Ube Japan
| | - Sasithorn Lorreungsil
- Department of Biological Science, Faculty of Science; Ubonratchathani University; Warinchumrap Ubonratchathani Thailand
| | - Surasit Sutthikhumpha
- Department of Biological Science, Faculty of Science; Ubonratchathani University; Warinchumrap Ubonratchathani Thailand
| | - Charida Pukahuta
- Department of Biological Science, Faculty of Science; Ubonratchathani University; Warinchumrap Ubonratchathani Thailand
| | - Takao Kitagawa
- Department of Applied Molecular Bioscience, Graduate School of Medicine; Yamaguchi University; Tokiwadai Ube Japan
| | - Mikiko Nakamura
- Innovation Center; Yamaguchi University; Tokiwadai Ube Japan
| | - Kamonchai Cha-aim
- Faculty of Agricultural Product Innovation and Technology; Srinakharinwirot University; Wattana Bangkok Thailand
| | - Savitree Limtong
- Department of Microbiology, Faculty of Science; Kasetsart University; Bangkok Thailand
| | - Hisashi Hoshida
- Department of Applied Molecular Bioscience, Graduate School of Medicine; Yamaguchi University; Tokiwadai Ube Japan
| | - Rinji Akada
- Department of Applied Molecular Bioscience, Graduate School of Medicine; Yamaguchi University; Tokiwadai Ube Japan
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Abstract
Whey, the liquid remaining after milk fat and casein have been separated from whole milk, is one of the major disposal problems of the dairy industry, and demands simple and economical solutions. In view of the fast developments in biotechnological techniques, alternatives of treating whey by transforming lactose present in it to value added products have been actively explored. Whey can be used directly as a substrate for the growth of different microorganisms to obtain various products such as ethanol, single-cell protein, enzymes, lactic acid, citric acid, biogas and so on. In this review, a comprehensive and illustrative survey is made to elaborate the various biotechnological innovations/techniques applied for the effective utilization of whey for the production of different bioproducts.
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Affiliation(s)
- Parmjit S Panesar
- Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148 106, Punjab, India.
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Enhanced β-galactosidase production from whey powder by a mutant of the psychrotolerant yeast Guehomyces pullulans 17-1 for hydrolysis of lactose. Appl Biochem Biotechnol 2011; 166:599-611. [PMID: 22086565 DOI: 10.1007/s12010-011-9451-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2011] [Accepted: 11/02/2011] [Indexed: 10/15/2022]
Abstract
In order to isolate β-galactosidase overproducers of the psychrotolerant yeast Guehomyces pullulans 17-1, its cells were mutated by using nitrosoguanidine (NTG). One mutant (NTG-133) with enhanced β-galactosidase production was obtained. The mutant grown in the production medium with 30.0 g/l lactose and 2.0 g/l glucose could produce more β-galactosidase than the same mutant grown in the production medium with only 30.0 g/l lactose while β-galactosidase production by its wild type was sensitive to the presence of glucose in the medium. It was found that 40.0 g/l of the whey powder was the most suitable for β-galactosidase production by the mutant. After optimization of the medium and cultivation conditions, the mutant could produce 29.2 U/ml of total β-galactosidase activity within 132 h at the flask level while the mutant could produce 48.1 U/ml of total β-galactosidase activity within 144 h in 2-l fermentor. Over 77.1% of lactose in the whey powder (5.0% w/v) was hydrolyzed in the presence of the β-galactosidase activity of 280 U/g of lactose within 9 h while over 77.0% of lactose in the whey was hydrolyzed in the presence of β-galactosidase activity of 280 U/g of lactose within 6 h. This was the first time to show that the β-galactosidase produced by the psychrotolerant yeast could be used for hydrolysis of lactose in the whey powder and whey.
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