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细胞固定,以增强来自Bacillus amyloliquefacien和优质奶酪的乳凝酶生产
Eman A Karam1, Mohamed E Hassan2, Nouran A Elattal2
1Microbial Chemistry Department, National Research Centre, Dokki, Cairo, Egypt.
Microbial cell factories
|October 17, 2024
概括
研究人员从蜂蜜中发现了Bacillus amyloliquefaciens,作为一种具有成本效益的乳凝酶来源. 将这些微生物固定在酸盐珠中提高了酶的稳定性和活性,这对于工业奶酪生产非常有价值.
科学领域:
- 微生物学 微生物学
- 生物技术是生物技术.
- 酶学 是一种酶学.
背景情况:
- 传统的乳凝酶来源于年轻的反动物,价格昂贵且供应有限.
- 这项研究的目的是寻找奶酪制造中的乳凝固的可持续替代方案.
- 从蜂蜜中分离的细菌被选为乳凝固酶的生产.
研究的目的:
- 为了确定乳凝酶的成本有效的微生物来源.
- 通过细胞固定来提高这些酶的稳定性和可重复使用性.
- 评估固定对酶特性和奶酪质量的影响.
主要方法:
- 从蜂蜜中分离出细菌的选,以检测牛奶凝结活动.
- 使用16S rRNA测序 (Bacillus amyloliquefaciens) 识别最有效的产生酶的微生物.
- 在酸珠中的细菌细胞的固定.
主要成果:
- 鉴定出Bacillus amyloliquefaciens是主要的酶生产者.
- 固定细胞在五次重复使用周期后保持活力,并且在更高温度 (55°C+) 上表现出增强的稳定性.
- 固定化将pH活性优化至7-7.5,减少激活能量,改善酶半衰期,产生更紧的奶酪.
结论:
- 确定了一种更便宜,更稳定的乳凝酶来源.
- 细胞固定成功地改善了Bacillus amyloliquefaciens的刚性和稳定性.
- 这种固定酶为工业奶酪生产提供了一个有前途的替代方案.
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