PRODUCTION AND BIOCHEMICAL CHARACTERIZATION OFSCLEROTINIA SCLEROTIORUMα-AMYLASE ScAmy1: ASSAY IN STARCH LIQUEFACTION TREATMENTS

Proteomic Analysis Reveals the Importance of Exudates on Sclerotial Development in Sclerotinia sclerotiorum

Sclerotinia sclerotiorum is a ubiquitous necrotrophic pathogenic fungus causing significant losses in a broad range of plant species. Sclerotia formed by S. sclerotiorum play important roles in both the fungal life cycle and the disease development cycle. Sclerotial exudation during sclerotial development is a characteristic feature of this fungus. In this study, a proteome-level investigation of proteins present in sclerotial exudates was conducted by high-throughput LC-MS/MS analysis. A total of 258 proteins were identified, in which 193 were annotated by GO annotation and 54 were classified by KEGG analysis. Four proteins related to plant cell wall degradation were further validated by measuring the corresponding enzymatic activity of the sclerotial exudates and/or by assessing the gene expression during sclerotial development. Results indicated that the proteins identified in sclerotial exudates help in the development of sclerotia and contribute to host cell necrosis caused by S. sclerotiorum. Furthermore, we proposed that sclerotial exudates can degrade plant cell walls to release carbohydrates that provide nutrition for fungal growth and possibly facilitate fungal cell wall assembly in developing sclerotia. This study also provides new insights on the morphogenesis and pathogenicity of other sclerotia-forming fungi.

Enhanced amylase production by a Bacillus subtilis strain under blue light-emitting diodes

A chemotrophic, aerobic bacterial strain, Bacillus subtilis B2, was used to produce amylase by submerged fermentation under different light sources. SDS-PAGE indicated that the 55 kDa enzyme belonged to the α-amylase group. B2 was incubated in basal media with 1% soluble starch (pH 7.0) under blue, green, red, and white light-emitting diodes (LEDs), and white fluorescent light. Fermentation under blue LEDs maximized amylase production (180.59 ± 1.6 U/mL at 24 h). Production at 48 h increased to 310.56 ± 1.6 U/mL with 5% glucose as a simple carbon source and to 300.51 ± 1.7 U/mL with 5% groundnut oil cake as an agricultural waste substrate. Activity and stability of the amylase were greatest at pH 7.0 and 45-55 °C. Na⁺, Ca²⁺, Mg²⁺, Co²⁺, Ba²⁺, and K⁺ increased activity, while Ni²⁺, Hg²⁺, Mn²⁺, Cu²⁺, Fe³⁺, and Zn²⁺ inhibited activity. EDTA, PMSF and DTNB reduced activity by 50% or more, while tetrafluoroethylene and 1,10-phenanthroline reduced activity by 30%. The amylase was highly tolerant of the surfactants, compatible with organic solvents, oxidizing agents and the reducing agents reduced activity. These properties suggest utility of amylase produced by B. subtilis B2 under blue LED-mediated fermentation for industrial applications.