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Targeting Cysteine Thiols for in Vitro Site-specific Glycosylation of Recombinant Proteins

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Urease production by Streptococcus thermophilus.

Teresa Zotta¹, Annamaria Ricciardi, Rocco Rossano

¹Dipartimento di Biologia, Difesa e Biotecnologie Agro-forestali, Università degli Studi della Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy.

Food Microbiology

|November 13, 2007

Summary

Streptococcus thermophilus was identified as a urease-producing lactic acid bacterium. Urease activity was enhanced by cell permeabilization and optimal at pH 6.0-7.0, showing potential for urea removal in beverages.

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Area of Science:

Microbiology
Enzymology
Food Science

Background:

Urea removal from alcoholic beverages is crucial for quality control.
Identifying novel urease sources from lactic acid bacteria (LAB) is of interest.

Purpose of the Study:

To screen LAB for urease production.
To characterize the urease from Streptococcus thermophilus for potential applications.

Main Methods:

Screening of 205 LAB strains from 27 species for urease activity.
Assessing urease activity under various pH conditions and with cell permeabilization.
Evaluating urease production during fermentation with and without pH control.

Main Results:

Only Streptococcus thermophilus strains exhibited urease production.
Cell permeabilization significantly increased urease activity.
Optimal urease activity was observed between pH 6.0-7.0, with retained activity at pH 3.0 and 8.0.
Urease production was dependent on urea presence and fermentation pH, with higher biomass and total activity at pH 6.0-6.5.

Conclusions:

Streptococcus thermophilus is a viable source of urease for biotechnological applications.
Optimized conditions for urease production and activity can be achieved through cell permeabilization and controlled fermentation pH.
This urease has potential for urea removal in alcoholic beverages and other industrial processes.