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来自Arthrocnemum macrostachyum的型培养菌:水果蔬菜果汁加工的潜力

Amal S Alswat¹, Ohud Muslat Alharthy¹, Seham Saeed Alzahrani¹

¹Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia.

|November 27, 2024

概括

从沼泽植物中分离出来的耐盐细菌产生点酶酶. 这些酶有效地澄清排毒果汁,保持高抗氧化剂含量,展示了食品工业应用的潜力.

科学领域:

微生物学微生物学
生物技术是生物技术.
食品科学食品科学食品科学

背景情况:

居住在植物根球中的性细菌是新型酶的来源.
果汁分解酶 (pectinases) 对于果汁澄清至关重要.
排毒果汁通常需要澄清以提高消费者的吸引力和稳定性.

研究的目的:

从 *Arthrocnemum macrostachyum* 的根球中分离和鉴定耐盐的细菌.
为了评估细菌pectinases在澄清排毒果汁中的有效性.
探索这些酶在食品加工中的生物技术应用.

主要方法:

从盐沼土中分离和选含有性细菌的细菌.
使用16S rDNA测序和植物遗传学分析识别细菌菌株.
在不同的盐度下,酶测定点酶活性和优化.
纯化pectinases的应用用于排毒果汁澄清和分析果汁质量.

主要成果:

两种耐盐的细菌菌株,被确定为 *Bacillus paralicheniformis * (ASA21) 和 *Paenibacillus * sp. (ASA29),已经被分离出来.
菌株ASA29在2.5%的NaCl下显示出高的pectinase产量 (14.1 IUmL-1),在3%的NaCl下具有最佳活性.
来自ASA29的pectinase在2-3小时内实现了超过96%的排毒果汁澄清,保持了含量和抗氧化活性.

结论:

来自植物根球的盐耐受性解细菌提供了可持续的工业酶来源.
细菌酸酶是有效的澄清排毒果汁,即使是那些含盐量高的.
这项研究证明了极端友好酶在食品工业中的生物技术潜力.

关键词:

抗氧化作用的抗氧化作用.排毒果汁排毒果汁是什么意思盐的耐受性盐的耐受性总的类化合物总量

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