1
|
Fu W, Wang S, Xue W. Mechanism of carbohydrate and protein conversion during sourdough fermentation: An analysis based on representative Chinese sourdough microbiota. Int J Food Microbiol 2024; 410:110487. [PMID: 38035403 DOI: 10.1016/j.ijfoodmicro.2023.110487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 08/19/2023] [Accepted: 11/11/2023] [Indexed: 12/02/2023]
Abstract
Sourdough fermentation is attracting growing attention because of its positive effects on properties of leavened baked good. However, the changes in dough features and the mechanisms behind them are not well understood, which limits its widespread use. In this study, we assessed the effects of representative lactic acid bacteria in sourdough monoculture or co-culture with yeasts on dough characteristics. Physicochemical analysis identified increased proteolysis and enhanced nutritional properties of co-culture groups. However, a reduction in organic acids contents of co-culture groups compared to monoculture was detected, and this effect was not limited by the yeast species. The RNA sequencing further demonstrated that the presence of yeast enhanced the protein metabolic activity of lactic acid bacteria, while decreased its organic acid biosynthetic activity. Moreover, the proteomic analysis revealed that endogenous metabolic proteins of flour, such as pyruvate kinase, glucosyltransferase and pyruvate dehydrogenase play a key role in carbohydrate metabolism during fermentation. This study uncovered the influence of typical microorganisms and endogenous enzymes on dough characteristics based on different aspects. Bacteria-mediated consumption of proteins and increased proteolysis in co-culture groups may underlie the improved digestibility and nutritional effects of sourdough fermented products, which provides an important basis for nutrient fortified bread making with multi-strain leavening agent.
Collapse
Affiliation(s)
- Wenhui Fu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Wentong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
2
|
Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products. Foods 2020; 9:foods9060751. [PMID: 32517155 PMCID: PMC7353608 DOI: 10.3390/foods9060751] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 06/03/2020] [Accepted: 06/04/2020] [Indexed: 01/27/2023] Open
Abstract
Previous researchers have shown the potential of sourdough or related lactic acid bacteria in reducing wheat allergens. However, there are no mixed or single cultures for producing reduced allergenicity wheat products. In this study, twelve strains of lactic acid bacteria and yeast isolated from sourdough were evaluated for their ability to hydrolyze proteins and ferment dough. Strain Pediococcus acidilacticiXZ31 showed higher proteolytic activity on both casein and wheat protein substrates, and had strong ability to reduce wheat protein allergenicity. The tested Saccharomyces and non-Saccharomyces showed limited proteolysis. Strains Torulaspora delbrueckii JM1 and Saccharomyces cerevisiae JM4 demonstrated a higher capacity to ferment dough compared to other yeasts. These strains may be applied as starters for the preparation of reduced allergenicity wheat products.
Collapse
|
3
|
Loganathan G, Balamurugan AN, Venugopal S. Human pancreatic tissue dissociation enzymes for islet isolation: Advances and clinical perspectives. Diabetes Metab Syndr 2020; 14:159-166. [PMID: 32088647 DOI: 10.1016/j.dsx.2020.01.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 01/26/2020] [Accepted: 01/27/2020] [Indexed: 02/06/2023]
Abstract
BACKGROUND AND AIMS Successful clinical human allo or auto-islet transplantation requires the recovery of a sufficient number of functional islets from either brain-dead or chronic pancreatitis pancreases respectively. METHODS In the last two decades (2000-2019), significant progress has been made in improving the human islet isolation procedures and in standardizing the use of different tissue dissociation enzyme (TDE; a mixture of collagenase and protease enzymes) blends to recover higher islet yields. RESULTS AND CONCLUSIONS This review presents information focusing on properties and role of TDE blends during the islet isolation process, particularly emphasizing on the current developments, associated challenges and future perspectives within the field.
Collapse
Affiliation(s)
- Gopalakrishnan Loganathan
- Clinical Islet Cell Laboratory, Cardiovascular Innovation Institute, Department of Surgery, University of Louisville, Louisville, KY, USA; School of Biosciences and Technology, Vellore Institute of Technology, Vellore, India
| | - Appakalai N Balamurugan
- Clinical Islet Cell Laboratory, Cardiovascular Innovation Institute, Department of Surgery, University of Louisville, Louisville, KY, USA
| | - Subhashree Venugopal
- School of Biosciences and Technology, Vellore Institute of Technology, Vellore, India.
| |
Collapse
|
4
|
Mohanasrinivasan V, Mohanapriya A, Potdar S, Chatterji S, Konne S, Kumari S, Keziah SM, Subathra Devi C. In vitro and in silico studies on fibrinolytic activity of nattokinase: A clot buster from Bacillus sp. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/s11515-017-1453-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
5
|
Hang F, Wang Q, Hong Q, Liu P, Wu Z, Liu Z, Zhang H, Chen W. Purification and characterization of a novel milk-clotting metalloproteinase from Paenibacillus spp. BD3526. Int J Biol Macromol 2016; 85:547-54. [DOI: 10.1016/j.ijbiomac.2016.01.028] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Accepted: 01/07/2016] [Indexed: 12/22/2022]
|
6
|
Purification, physico-chemico-kinetic characterization and thermal inactivation thermodynamics of milk clotting enzyme from Bacillus subtilis MTCC 10422. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.065] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
7
|
Production, purification, and characterization of an extracellular acid protease from the marine Antarctic yeast Rhodotorula mucilaginosa L7. Fungal Biol 2015; 119:1129-1136. [DOI: 10.1016/j.funbio.2015.08.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2014] [Revised: 06/02/2015] [Accepted: 08/15/2015] [Indexed: 11/18/2022]
|
8
|
Zhang S, Li H, Uluko H, Liu L, Pang X, Lv J. Investigation of Protease Production by P
seudomonas fluorescens
BJ-10 and Degradation on Milk Proteins. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12496] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shuwen Zhang
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Hongjuan Li
- The School of Food Engineering and Biological Technology; Tianjin University of Science and Technology; Tianjin China
| | - Hankie Uluko
- Faculty of Agriculture; Agricultural Engineering Department; Bunda College of Agriculture; Lilongwe Malawi
| | - Lu Liu
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Xiaoyang Pang
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Jiaping Lv
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| |
Collapse
|
9
|
Zhao X, Wang J, Zheng Z, Zhao A, Yang Z. Production of a Milk-Clotting Enzyme by Glutinous Rice Fermentation and Partial Characterization of the Enzyme. J Food Biochem 2015. [DOI: 10.1111/jfbc.12108] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xiao Zhao
- School of Food Science; Beijing Laboratory of Food Quality and Safety; Beijing Technology and Business University; No. 11 Fu-Cheng Road Hai-Dian District Beijing 100048 China
| | - Ji Wang
- School of Food Science; Beijing Laboratory of Food Quality and Safety; Beijing Technology and Business University; No. 11 Fu-Cheng Road Hai-Dian District Beijing 100048 China
- School of Biological and Agricultural Engineering; Jilin University; Changchun China
| | - Zhe Zheng
- School of Food Science; Beijing Laboratory of Food Quality and Safety; Beijing Technology and Business University; No. 11 Fu-Cheng Road Hai-Dian District Beijing 100048 China
| | - Aimei Zhao
- School of Food Science; Beijing Laboratory of Food Quality and Safety; Beijing Technology and Business University; No. 11 Fu-Cheng Road Hai-Dian District Beijing 100048 China
| | - Zhennai Yang
- School of Food Science; Beijing Laboratory of Food Quality and Safety; Beijing Technology and Business University; No. 11 Fu-Cheng Road Hai-Dian District Beijing 100048 China
| |
Collapse
|
10
|
Jayashree S, Annapurna B, Jayakumar R, Sa T, Seshadri S. Screening and characterization of alkaline protease produced by a pink pigmented facultative methylotrophic (PPFM) strain, MSF 46. JOURNAL OF GENETIC ENGINEERING AND BIOTECHNOLOGY 2014. [DOI: 10.1016/j.jgeb.2014.11.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
11
|
Zhang S, Lv J. Purification and properties of heat-stable extracellular protease from Pseudomonads fluorescens BJ-10. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:1185-90. [PMID: 24876654 PMCID: PMC4033737 DOI: 10.1007/s13197-012-0620-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/06/2011] [Accepted: 01/13/2012] [Indexed: 10/14/2022]
Abstract
Pseudomonas fluorescens BJ-10, a kind of psychrotrophic bacteria, was isolated from raw milk. It produced an extracellular protease of 47 kDa by SDS-PAGE. The crude proteases were purified by ammonium sulfate fractionation, ion-exchange and gel filtration chromatography. The specific activity of purified protease increased 61.38-fold. The optimum pH and temperature were pH 7.0 and 30 °C, respectively. The purified protease was partially inhibited by DL-dithiothreitol, and the activity increased a little upon Fe(2+) addition. The protease showed typical heat-stable behavior. After treatment at 100 °C for 3 min, more than 94% activity remained. This work might lay the foundation for possible relationship between the heat stable protease and gelation of UHT milk.
Collapse
Affiliation(s)
- Shuwen Zhang
- />Key Laboratory of Agro-Food Processing and Quality Control, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Beijing, 100193 People’s Republic of China
- />Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences(CAAS), Beijing, 100193 People’s Republic of China
| | - Jiaping Lv
- />Key Laboratory of Agro-Food Processing and Quality Control, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Beijing, 100193 People’s Republic of China
- />Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences(CAAS), Beijing, 100193 People’s Republic of China
| |
Collapse
|
12
|
Joshi S, Satyanarayana T. Biotechnology of cold-active proteases. BIOLOGY 2013; 2:755-83. [PMID: 24832807 PMCID: PMC3960895 DOI: 10.3390/biology2020755] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/05/2013] [Revised: 04/17/2013] [Accepted: 04/24/2013] [Indexed: 11/17/2022]
Abstract
The bulk of Earth's biosphere is cold (<5 °C) and inhabited by psychrophiles. Biocatalysts from psychrophilic organisms (psychrozymes) have attracted attention because of their application in the ongoing efforts to decrease energy consumption. Proteinases as a class represent the largest category of industrial enzymes. There has been an emphasis on employing cold-active proteases in detergents because this allows laundry operations at ambient temperatures. Proteases have been used in environmental bioremediation, food industry and molecular biology. In view of the present limited understanding and availability of cold-active proteases with diverse characteristics, it is essential to explore Earth's surface more in search of an ideal cold-active protease. The understanding of molecular and mechanistic details of these proteases will open up new avenues to tailor proteases with the desired properties. A detailed account of the developments in the production and applications of cold-active proteases is presented in this review.
Collapse
Affiliation(s)
- Swati Joshi
- Department of Microbiology, University of Delhi South Campus, New Delhi 110021, India.
| | - Tulasi Satyanarayana
- Department of Microbiology, University of Delhi South Campus, New Delhi 110021, India.
| |
Collapse
|
13
|
Queiroga AC, Pintado ME, Malcata FX. Search for novel proteolytic enzymes aimed at textile and agro-industrial applications: An overview of current and novel approaches. BIOCATAL BIOTRANSFOR 2012. [DOI: 10.3109/10242422.2012.650856] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
14
|
Savitha S, Sadhasivam S, Swaminathan K, Lin FH. Fungal protease: Production, purification and compatibility with laundry detergents and their wash performance. J Taiwan Inst Chem Eng 2011. [DOI: 10.1016/j.jtice.2010.05.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
15
|
Purification and properties of a milk-clotting enzyme produced by Bacillus amyloliquefaciens D4. KOREAN J CHEM ENG 2010. [DOI: 10.1007/s11814-010-0347-8] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
16
|
Ismail B, Nielsen S. Invited review: Plasmin protease in milk: Current knowledge and relevance to dairy industry. J Dairy Sci 2010; 93:4999-5009. [DOI: 10.3168/jds.2010-3122] [Citation(s) in RCA: 125] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2010] [Accepted: 07/18/2010] [Indexed: 11/19/2022]
|
17
|
Abstract
Proteases are hydrolytic enzymes which catalyze the total hydrolysis of proteins in to amino acids. Although proteolytic enzymes can be obtained from animals and plants but microorganisms are the preferred source for industrial applications in view of scientific and economical advantage. Among various groups of microbes, psychrotrophs are ideal candidates for enzymes production keeping in mind that enzymes active at low temperature and stable under alkaline condition, in presence of oxidants and detergents are in large demand as laundry additive. The proteases from psychrotrophs also find application in environmental bioremediation, food and molecular biology. During the previous two decades, proteases from psychrotrophs have received increased attention because of their wide range of applications, but the full potential of psychrotrophic proteases has not been exploited. This review focuses attention on the present status of knowledge on the production, optimization, molecular characteristics, applications, substrate specificity, and crystal structure of psychrotrophic proteases. The review will help in making strategies for exploitation of psychrotrophic protease resources and improvement of enzymes to obtain more robust proteases of industrial and biotechnological significance.
Collapse
Affiliation(s)
- Ramesh Chand Kasana
- Institute of Himalayan Bioresource Technology (CSIR), Palampur (HP)-176061, India.
| |
Collapse
|
18
|
Zhang G, Wang H, Zhang X, Ng T. Helvellisin, a novel alkaline protease from the wild ascomycete mushroom Helvella lacunosa. J Biosci Bioeng 2009; 109:20-4. [PMID: 20129076 DOI: 10.1016/j.jbiosc.2009.06.022] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2009] [Revised: 06/09/2009] [Accepted: 06/29/2009] [Indexed: 11/19/2022]
Abstract
A 33.5-kDa serine protease designated as helvellisin was isolated from dried fruiting bodies of the wild ascomycete mushroom Helvella lacunosa. It was purified by using a procedure which entailed ion exchange chromatography on DEAE-cellulose, CM-Sepharose, Q-Sepharose, and FPLC-gel filtration on Superdex 75. The protease was characterized by unique N-terminal amino acid sequence, thermostability and pH stability. The protease exhibited a pH optimum of 11.0 and a temperature optimum of 65 degrees C, with about 40% activity remaining at 87 degrees C and pH 5 and 13. Helvellisin demonstrated a protease activity of 14600 U/mg toward casein. The K(m) of the purified protease for casein was 3.81 mg/ml at pH 11.0 and 37 degrees C. The V(max) was 5.35x10(-2) mg ml(-1) min(-1). It was adversely affected by phenylmethylsulfonyl fluoride, suggesting that it is serine protease. The activity of the protease was enhanced by Mg(2+), Fe(2+) and Mn(2+), but was curtailed by Cu(2+), Hg(2+) and Fe(3+). It was devoid of antifungal and ribonuclease activities.
Collapse
Affiliation(s)
- Guoqing Zhang
- State Key Laboratory for Agrobiotechnology and Department of Microbiology, China Agricultural University, Beijing, China
| | | | | | | |
Collapse
|
19
|
Wang SL, Yang CH, Liang TW, Yen YH. Optimization of conditions for protease production by Chryseobacterium taeanense TKU001. BIORESOURCE TECHNOLOGY 2008; 99:3700-7. [PMID: 17764929 DOI: 10.1016/j.biortech.2007.07.036] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2007] [Revised: 07/13/2007] [Accepted: 07/13/2007] [Indexed: 05/17/2023]
Abstract
A protease-producing bacterium was isolated and identified as Chryseobacterium taeanense TKU001. An extracellular metalloprotease with novel properties of solvent- and surfactant-stable was purified from the culture supernatant of C. taeanense TKU001 with shrimp shell wastes as the sole carbon/nitrogen source. The optimized condition for protease production was found when the culture was shaken at 37 degrees C for 3 days in 50 mL of medium containing 0.5% shrimp shell powder (SSP) (w/v), 0.1% K2HPO4, and 0.05% MgSO4.7H2O. Two extracellular proteases (FI and FII) were purified and characterized, and their molecular weights, pH and thermal stabilities were determined. The molecular masses of TKU001 protease FI and FII determined by SDS-PAGE and gel filtration were approximately 41 kDa and 75 kDa, respectively. The optimum pH, optimum temperature, pH stability, and thermal stability of TKU001 protease FI were 8, 60 degrees C, pH 6-9, and 60 degrees C, respectively. The optimum pH, optimum temperature, pH stability, and thermal stability of TKU001 protease FII were 7, 60 degrees C, pH 7-9, and 50 degrees C, respectively. TKU001 protease FI and FII were both inhibited completely by EDTA, indicating that the TKU001 protease FI and FII were metalloproteases. TKU001 protease FI and FII retained more than 75% of its original protease activity after preincubation for 10 days at 4 degrees C in the presence of 25% most tested organic solvents. Additionally, the TKU001 protease FI retained 79%, 80%, and 110% of its original activity in the presence of 2% Tween 20, 2% Tween 40, and 2% Triton X-100, respectively. However, at the same condition, the activity of TKU001 protease FII retained 100%, 100%, and 121% of its original activity, respectively. This is the first report of C. taeanense being able to use shrimp shell wastes as the sole carbon/nitrogen source for proteases production. The novelties of the TKU001 protease include its high stability to the solvents and surfactants. These unique properties make it an ideal choice for application in detergent formulations and enzymatic peptide synthesis.
Collapse
Affiliation(s)
- San-Lang Wang
- Graduate Institute of Life Sciences, Tamkang University, 151 Ying-Chuan Road, Tamsui 251, Taiwan.
| | | | | | | |
Collapse
|
20
|
Alvarez VM, von der Weid I, Seldin L, Santos ALS. Influence of growth conditions on the production of extracellular proteolytic enzymes in Paenibacillus peoriae NRRL BD-62 and Paenibacillus polymyxa SCE2. Lett Appl Microbiol 2006; 43:625-30. [PMID: 17083708 DOI: 10.1111/j.1472-765x.2006.02015.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AIMS To analyse the extracellular protease profile of two Paenibacillus species, Paenibacillus peoriae and Paenibacillus polymyxa, as well as how different growth media influenced its expression. METHODS AND RESULTS Both bacteria were cultured in five media [Luria-Bertani broth, glucose broth, thiamine/biotin/nitrogen broth (TBN), trypticase soy broth and a defined medium] for 48 h at 32 degrees C. Our results showed a heterogeneous protease secretion pattern whose expression was dependent on medium composition. However, TBN induced the most quantitative and qualitative protease production on both Paenibacillus. The proteases were detected in neutral-alkaline pH range, being totally inhibited by 1,10-phenanthroline, a zinc-metalloprotease inhibitor. We also analysed the protease expression during the growth and, at least to P. peoriae, the most elevated protease activity was measured at 96 h, in which the highest number of spores and a low concentration of viable cells were observed. CONCLUSIONS The results presented add P. peoriae and P. polymyxa to the list of neutral-alkaline extracellular protease producers. SIGNIFICANCE AND IMPACT OF THE STUDY Paenibacillus species are ubiquitous in nature, are capable to form resistant spores and to produce several hydrolytic enzymes, including proteases. However, only few data concerning the production of these enzymes are available. Proteases produced by Paenibacillus strains may represent new sources for biotechnological use.
Collapse
Affiliation(s)
- V M Alvarez
- Departamento de Microbiologia Geral, Instituto de Microbiologia Prof. Paulo de Góes (IMPPG), Centro de Ciências da Saúde (CCS), Universidade Federal do Rio de Janeiro (UFRJ), Ilha do Fundão, Rio de Janeiro, Brazil
| | | | | | | |
Collapse
|
21
|
Wang SL, Kao TY, Wang CL, Yen YH, Chern MK, Chen YH. A solvent stable metalloprotease produced by Bacillus sp. TKU004 and its application in the deproteinization of squid pen for β-chitin preparation. Enzyme Microb Technol 2006. [DOI: 10.1016/j.enzmictec.2005.12.007] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
22
|
Wang SL, Yeh PY. Production of a surfactant- and solvent-stable alkaliphilic protease by bioconversion of shrimp shell wastes fermented by Bacillus subtilis TKU007. Process Biochem 2006. [DOI: 10.1016/j.procbio.2006.02.018] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
23
|
|
24
|
Bleach-resistant alkaline protease produced by a Bacillus sp. isolated from the Korean polychaete, Periserrula leucophryna. Process Biochem 2004. [DOI: 10.1016/s0032-9592(03)00260-7] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
25
|
Matta H, Punj V. An immunoassay for detection of heat-stable proteases from thermoduric psychrotrophic Bacillus spp. of dairy origin. Microbiol Res 2000; 155:197-203. [PMID: 11061187 DOI: 10.1016/s0944-5013(00)80032-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
A homogeneous preparation of a thermostable protease from Bacillus sp. B-17 was used to raise an antiserum in rabbits. IgG of this antiserum was used to study the antigenic relationship of proteases in cell-free extracts of 21 bacilli of milk origin. Based on immunological cross reactivity, the 21 bacilli were divided into 3 serological subgroups. To raise antibodies of broader specificity, protease from Bacillus sp. B-11 (group II) and B-3 (group III) were purified, mixed with purified B-17 protease, and an antiserum was raised against this mixture. IgG of this antiserum was purified (IgG anti-bacilli protease). A sandwich ELISA was standardized using IgG anti-bacilli protease as capture antibody. The assay could detect 1.2 ng ml(-1) of protease in milk or buffer, but the assay failed to detect 4 of 21 bacilli proteases. The results suggest that this assay is useful for the detection of proteases of Bacillus spp. in dairy industry.
Collapse
Affiliation(s)
- H Matta
- Department of Microbiology, College of Basic Sciences, Himachal Pradesh Agricultural University, Palampur, India
| | | |
Collapse
|
26
|
MATTA HITTU, PUNJ V. Isolation and identification of lipolytic, psychrotrophic, spore forming bacteria from raw milk. INT J DAIRY TECHNOL 1999. [DOI: 10.1111/j.1471-0307.1999.tb02072.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|