从从原始水牛牛奶中分离的Bacillus subtilis BH-01中优化素生产
Marwa A K Mansour1, Salah G Ali1, Manal A M Hassan2
1Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Assiut, 71524, Egypt.
BMC microbiology
|February 10, 2025
概括
来自水牛奶的新型Bacillus subtilis菌株BH-01有效地产生L-氨酸并表现出益生菌特征. 统计优化提高了L-氨酸的产量,表明了食品和制药应用的潜力.
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:
- 氨酸是一种非必需的氨基酸,具有潜在的健康益处.
- 益生菌细菌提供健康优势,并越来越多地用于功能性食品.
- 识别新型微生物菌株以提高有价值化合物的生产至关重要.
研究的目的:
- 通过一种新型细菌分离物优化L-氨酸的生产.
- 为了评估孤立菌株的益生菌特性.
- 通过使用统计设计来确定影响L-素生产的关键因素.
主要方法:
- 从原始水牛牛奶中分离和识别产生L-氨酸的细菌.
- 评估益生菌性质,包括对胃/肠道状况的耐受性和抗菌活性.
- 使用Plackett-Burman和Box-Behnken设计,优化L-氨酸的生产和阿基因脱敏酶 (ADI) 活性.
主要成果:
- 细菌细菌菌株AUMC B-498 (BH-01) 被分离并鉴定出来.
- 该菌株表现出显著的益生菌潜力,耐受低pH值和胆盐,以及对抗性病原体的广泛抗菌活性.
- 统计优化确定了关键因素 (温度,L-氨酸,潜伏期,) 并最大限度地提高了L-氨酸的产量至63.5μg/L和ADI活性至1.42U/mL.
结论:
- 细菌细菌BH-01具有有前途的益生菌特性和显著的L-素生产能力.
- 优化生产条件显著提高了L-氨酸的产量.
- 该菌株是食品,生物技术和制药行业应用的有价值候选品.
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