Optimization of fermentation conditions for microbial transglutaminase production by Streptoverticillium cinnamoneum KKP 1658 using response surface methodology (RSM).

IF 2.4 4区 生物学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Vitaliy Kolotylo, Kamil Piwowarek, Alicja Synowiec, Marek Kieliszek
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引用次数: 0

Abstract

Microbial transglutaminase (MTG) is an enzyme widely used in the food industry because it creates cross-links between proteins, enhancing the texture and stability of food products. Its unique properties make it a valuable tool for modifying the functional characteristics of proteins, significantly impacting the quality and innovation of food products. In this study, response surface methodology was employed to optimize the fermentation conditions for microbial transglutaminase production by the strain Streptoverticillium cinnamoneum KKP 1658. The effects of nitrogen dose, cultivation time, and initial pH on the activity of the produced transglutaminase were investigated. The significance of the examined factors was determined as follows: cultivation time > nitrogen dose > pH. The interaction between nitrogen dose and cultivation time was found to be crucial, having the second most significant impact on transglutaminase activity. Optimal conditions were identified as 48 h of cultivation with a 2% nitrogen source dose and an initial medium pH of approximately 6.0. Under these conditions, transglutaminase activity ranged from 4.5 to 5.5 U/mL. The results of this study demonstrated that response surface methodology is a promising approach for optimizing microbial transglutaminase production. Future applications of transglutaminase include the development of modern food products with improved texture and nutritional value, as well as its potential use in regenerative medicine for creating biomaterials and tissue scaffolds. This topic is particularly important and timely as it addresses the growing demand for innovative and sustainable solutions in the food and biomedical industries, contributing to an improved quality of life.

利用响应面法(RSM)优化肉桂链霉菌 KKP 1658 生产微生物转谷氨酰胺酶的发酵条件。
微生物转谷氨酰胺酶(MTG)是一种广泛应用于食品工业的酶,因为它能在蛋白质之间产生交联,从而增强食品的质地和稳定性。它的独特性质使其成为改变蛋白质功能特性的重要工具,对食品的质量和创新产生重大影响。本研究采用响应面方法优化了桂皮链霉菌(Streptoverticillium cinnamoneum KKP 1658)生产微生物转谷氨酰胺酶的发酵条件。研究了氮剂量、培养时间和初始 pH 对生产的转谷氨酰胺酶活性的影响。所研究因素的显著性如下:培养时间 > 氮剂量 > pH 值。氮剂量和培养时间之间的相互作用至关重要,对转谷氨酰胺酶活性的影响次之。确定的最佳条件是培养 48 小时,氮源剂量为 2%,初始培养基 pH 值约为 6.0。在这些条件下,转谷氨酰胺酶的活性范围为 4.5 至 5.5 U/mL。这项研究的结果表明,响应面方法是优化微生物转谷氨酰胺酶生产的一种可行方法。转谷氨酰胺酶的未来应用包括开发具有更好质地和营养价值的现代食品,以及其在再生医学中用于制造生物材料和组织支架的潜力。这一课题尤为重要和及时,因为它满足了食品和生物医药行业对创新和可持续解决方案日益增长的需求,有助于提高生活质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Folia microbiologica
Folia microbiologica 工程技术-生物工程与应用微生物
CiteScore
5.80
自引率
0.00%
发文量
82
审稿时长
6-12 weeks
期刊介绍: Unlike journals which specialize ever more narrowly, Folia Microbiologica (FM) takes an open approach that spans general, soil, medical and industrial microbiology, plus some branches of immunology. This English-language journal publishes original papers, reviews and mini-reviews, short communications and book reviews. The coverage includes cutting-edge methods and promising new topics, as well as studies using established methods that exhibit promise in practical applications such as medicine, animal husbandry and more. The coverage of FM is expanding beyond Central and Eastern Europe, with a growing proportion of its contents contributed by international authors.
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