Selection of Non-Mycotoxigenic Inulinase Producers in the Group of Black Aspergilli for Use in Food Processing.

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Sanja Stojanović, Jelena Stepanović, Bojana Špirović Trifunović, Nataša Duduk, Biljana Dojnov, Bojan Duduk, Zoran Vujčić
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引用次数: 1

Abstract

Research background: Inulinases are used for fructooligosaccharide production and they are of interest for both scientific community and industry. Black aspergilli represent a diverse group of species that has use for enzyme production, in particular some species are known as potent inulinase producers. Finding new potential producers from the environment is as important as improving the production with known strains. Safe use of enzymes produced by aspergilli in food industry is placed ahead of their benefit for inulinase production.

Experimental approach: Here we show a specific approach to finding/screening of newly isolated fungal inulinase producers that combines a newly developed screening method and an equally important assessment of the toxigenic potential of the fungus. In this study 39 black aspergilli collected from different substrates in Serbia were identified and assessed for inulinase production.

Results and conclusions: The most common species were Aspergillus tubingensis (51.2%), followed by A. niger (23.1%), A. welwitschiae (23.1%) and A. uvarum (2.6%). The isolates for inulinase production were selected using a cheap and easy, fast and non-hazardous alternative inulinase screening test developed in this work. Enzymatic activity of selected inulinase-producing strains was confirmed spectrophotometrically. Since some A. niger and A. welwitschiae strains are able to produce mycotoxins ochratoxin A (OTA) and fumonisins (FB), the toxigenic potential of selected inulinase producers was assessed analytically and genetically. Fungal enzyme producer can be considered safe for use in food industry only after comparing the results of both approaches for investigating toxic potential, the direct presence of mycotoxins in the enzyme preparation (analytically) and the presence of mycotoxin gene clusters (genetically). In some strains the absence of OTA and FB production capability was molecularly confirmed by the absence of complete or critical parts of biosynthetic gene clusters, respectively. The two best inulinase producers and mycotoxin non-producers (without mycotoxin production capability as additional safety) were selected as potential candidates for further development of enzyme production.

Novelty and scientific contribution: The presented innovative approach for the selection of potential fungal enzyme producer shows that only non-toxigenic fungi could be considered as useful in food industry. Although this study was done on local isolates, the approach is applicable globally.

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食品加工中黑曲霉类群中不产霉菌毒素菊粉酶的选择。
研究背景:菊粉酶用于低聚果糖的生产,是科学界和工业界都感兴趣的酶。黑曲霉代表了一组不同的物种,它们用于酶的生产,特别是一些物种被称为强效菊粉酶的生产者。从环境中寻找新的潜在生产者与改善已知菌株的生产同样重要。曲霉菌生产的酶在食品工业中的安全使用优先于它们在菊粉酶生产中的效益。实验方法:在这里,我们展示了一种特殊的方法来寻找/筛选新分离的真菌菊粉酶生产者,结合了一种新开发的筛选方法和对真菌产毒潜力的同等重要的评估。在这项研究中,从塞尔维亚不同底物收集的39种黑曲霉进行了鉴定和评估,以生产菊粉酶。结果与结论:最常见的菌种为塔bingaspergillus tubingensis(51.2%),其次为黑曲霉(23.1%)、welwitschiae(23.1%)和uvarum(2.6%)。采用本研究开发的一种廉价、简便、快速、无害的替代菊粉酶筛选方法筛选生产菊粉酶的分离株。采用分光光度法测定了所选菊糖酶产菌的酶活性。由于一些黑曲霉和威氏曲霉菌株能够产生真菌毒素赭曲霉毒素A (OTA)和伏马毒素(FB),因此对选定的菊粉酶产生菌的产毒潜力进行了分析和遗传评估。只有在比较了两种方法的毒性潜力调查结果、酶制剂中真菌毒素的直接存在(分析)和真菌毒素基因簇的存在(遗传)之后,才能认为真菌酶生产者在食品工业中的使用是安全的。在一些菌株中,缺乏OTA和FB的生产能力分别通过缺乏完整或关键部分的生物合成基因簇得到分子证实。选择了两个最佳菊粉酶生产者和霉菌毒素非生产者(没有霉菌毒素生产能力作为额外的安全性)作为进一步开发酶生产的潜在候选者。新颖性和科学贡献:提出了一种选择潜在真菌酶生产者的创新方法,表明只有非产毒真菌才能被认为在食品工业中有用。虽然这项研究是针对本地分离株进行的,但该方法适用于全球。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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