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从Chlorella pyrenoidosa中提取蛋白质,使用Bacillus spp. 从Jeotgal中分离:菌株分离,表征和发酵
Kyung-Jin Cho1,2, Min-Ung Kim1, Geum-Jae Jeong1,2
1Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea.
Journal of microbiology and biotechnology
|May 15, 2025
概括
使用Bacillus spp.进行微生物发酵. 有效地从Chlorella pyrenoidosa中提取蛋白质. 乙氨基菌F2获得了最高的蛋白质产量,提供了新的食品工业应用.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 甲藻 (Chlorella pyrenoidosa) 是一种富含营养的微藻,具有多样化的应用.
- 从C. pyrenoidosa中提取蛋白质是具有挑战性的,因为它的细胞壁很硬.
- 微生物发酵为工业应用提供了一个可扩展的解决方案.
研究的目的:
- 为了隔离Bacillus spp. 具有Jeotgal.的高酶活性.
- 为了增强从C. pyrenoidosa中提取蛋白质,使用孤立的Bacillus spp. 通过发酵.
- 评估孤立菌株的微生物安全性.
主要方法:
- 隔离和选的百菌种类. 来自基于酶生产 (细胞酶,蛋白酶,脂酶) 的Jeotgal.
- 评估微生物安全性,包括生物源氨基的产生和溶血活性.
- 优化从C. pyrenoidosa中提取蛋白质,使用精选的Bacillus菌株,并量化产量.
主要成果:
- 八种Bacillus物种因其酶能力而被选中.
- 所有选择的菌株都显示了玛血解;四种菌株没有产生生物性胺.
- 乙氨基面菌F2的蛋白质提取率最高,为35.45±1.21% (v/v).
结论:
- 微生物发酵是从C. pyrenoidosa.中提取蛋白质的可行方法.
- 精选的细菌菌株,特别是B. amyloliquefaciens F2,显示出提高蛋白质产量的巨大潜力.
- 这项研究提出了在食品工业中利用C. pyrenoidosa的新方法.
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