Isolation of xylanase-producing yeast Pseudozyma tsukubaensis from chrysanthemum

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-03-01 DOI:10.1007/s10068-025-01840-z

Jeong-Ah Yoon, Eun-Hee Park, Yi-Yong Yoon, Myoung-Dong Kim

引用次数: 0

Abstract

Yeast strains showing xylanase activity were explored from various natural sources, such as flowers and soil. A yeast strain showing high xylanase activity on the Remazol Brilliant Blue-xylan plate was isolated from the flower of yellow chrysanthemum and identified as Pseudozyma tsukubaensis through analysis of the nucleotide sequence of the internal transcribed spacer region of 18S ribosomal RNA. P. tsukubaensis MBY/L1662 exhibited higher tolerance to fermentation inhibitors than the control strain. The maximum xylanase activity of 3,244.11 ± 210.01 U/mg protein was obtained for P. tsukubaensis MBY/L1662 grown at pH 5 and 10 g/L xylose. The ability of P. tsukubaensis MBY/L1662 to degrade xylan will be a critical stepping stone for its various applications.

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菊花产木聚糖酶酵母菌的分离

从各种天然来源，如花和土壤中探索了具有木聚糖酶活性的酵母菌株。从黄菊花中分离到一株在Remazol Brilliant blue -木聚糖板上表现出高木聚糖酶活性的酵母菌，通过对18S核糖体RNA内部转录间隔区核苷酸序列的分析，鉴定为tsukubaensis假酵母菌。筑波p.b ukubaensis MBY/L1662对发酵抑制剂的耐受性高于对照菌株。在pH为5、木糖浓度为10 g/L的条件下，筑波p.b ubaensis MBY/L1662的木聚糖酶活性最高，为3244.11±210.01 U/mg蛋白。筑波p.b ukubaensis MBY/L1662对木聚糖的降解能力将成为其广泛应用的重要基础。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.