来自Bacillus菌株的酶的潜在抗微生物和果汁澄清活性
Khondoker Moazzem Hossain1, Umama Khan2, S M Mahbubur Rahman1
1Biotechnology and Genetic Engineering Discipline, Life Science School, Khulna University, Khulna-9208, Bangladesh.
Biotechnology reports (Amsterdam, Netherlands)
|October 22, 2024
概括
研究人员通过潜水发酵确定了五种Bacillus物种,用于通过潜水发酵经济生产粉酶. 这种酶显示出对果汁澄清和抗菌应用的潜力,为化学品提供了天然替代品.
科学领域:
- 微生物学和生物技术
- 酶技术 酶技术是一种
- 工业微生物学 工业微生物学
背景情况:
- 氨酶是一种水解酶,具有多种工业应用.
- 通过浸泡发酵的细菌生产粉酶提供了一个经济的方法.
- 对优化工业酶生产而言,特征化氨基酶产生细菌至关重要.
研究的目的:
- 识别和描述米土中的氨酶产生细菌.
- 评估细菌粉酶在果汁澄清中的潜力.
- 为了评估产生的氨酶的抗微生物特性.
主要方法:
- 使用16S rRNA测序进行细菌鉴定.
- 使用3,5-丁酸盐酸 (DNS) 试验测量氨基酶活性.
- 通过布拉德福德蛋白质试验量化蛋白质和使用硫酸沉的酶部分净化.
- 优化发酵条件 (时间,pH,基质) 和确定酶活性最佳温度.
主要成果:
- 鉴定出了五种细菌 (B. licheniformis,B. amyloliquifaciens,B. cereus,B. subtilis,B. paramycoides) 的物种.
- 与原始提取物相比,部分纯化粉酶的活性增强了1.6倍 (1484.94 U/ml).
- 在72小时,pH值7以2%的粉基质达到最佳产量;在65°C时具有显著的热友性活性.
- 氨酶减少了54.18%的果汁度,并显示出明显的抗菌活性,对抗大肠杆菌和Mucor sp.
结论:
- 来自米厂土壤的细菌菌株是大规模粉酶生产的可行来源.
- 描述的氨酶显示出在果汁澄清中的工业应用的巨大潜力.
- 该酶表现出有希望的抗微生物特性,为病原体控制提供了合成化学品的天然替代品.
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