在传统发酵大豆 (Thua Nao) 中分离的Bacillus物种中的生物聚合物-Levan特性
Rungnapha Wannasutta1, Sudarat Laopeng1, Siriporn Yuensuk1
1Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand.
ACS omega
|January 20, 2025
概括
研究人员从发酵大豆中探索了细菌levans,发现Bacillus菌株产生高分子量,热稳定的生物聚合物,具有抗氧化和潜在的益生菌性质. 这些电梯显示出各种工业应用的前景.
科学领域:
- 微生物学和生物技术
- 聚合物科学 聚合物科学
- 食品科学 食品科学 食品科学
背景情况:
- 细菌levans是多功能,可生物降解的果糖生物聚合物,具有重要的工业潜力.
- 发酵大豆是富含多糖生成细菌的丰富来源.
- 研究特定细菌菌株的levansucrase活性和levon生产对于优化生物聚合物应用至关重要.
研究的目的:
- 调查从发酵大豆和耶路撒冷桃中分离的细菌菌株中levansucrase活性和levansucrase生产.
- 描述产生的levans的物理化学和功能性质.
- 评估这些细菌levans的潜在的益生菌作用和抗氧化活性.
主要方法:
- 隔离和选细菌菌株 (KKSB4,KKSB6,KKSB7,5.18) 进行levansucrase活动.
- 使用不同度的糖糖优化酶活性.
- 使用FTIR,13C NMR,分子量测定,热稳定性分析,水/油容量,抗氧化剂测定 (DPPH,ABTS,FRAP) 和益生菌评价的levans的表征.
主要成果:
- 西蒙菌KKSB4,大菌KKSB6和大菌菌株5.18在30%的砂糖中显示出高水平糖酶活性;KKSB6在20%的最佳状态.
- 鉴定证实了具有高分子量 (10^7-10^8 Da),优异的热稳定性 (>200 °C) 和高水/油容量 (>100%) 的 levan 结构 (FTIR, 13C NMR).
- 莱万斯表现出显著的抗氧化活性 (DPPH,ABTS清理) 并促进了Streptococcus thermophilus的生长,表明了益生菌的潜力.
结论:
- 菌KKSB4和Bacillus velezensis KKSB6是生产具有多样性特性的功能性levans的优秀候选者.
- 产生的levans具有宝贵的特性,包括热稳定性,高持有能力,抗氧化剂和益生菌潜力.
- 这些发现支持细菌levans在各种行业的应用,包括食品和制药.
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