Screening, Identification and Enzymatic Properties Study of Cold-adapted Marine Pectinase-Producing Bacteria

被引：0
|
作者：
Zhao Z. [1 ,2 ]
Liu Y. [2 ,3 ]
Yu S. [2 ,3 ]
Chi X. [2 ,3 ]
Jin S. [3 ]
Chen L. [3 ,4 ]
Zhang Q. [2 ,3 ]
Wang X. [2 ,3 ]
机构：
[1] School of Medicine, Dalian University, Dalian
[2] Liaoning Marine Microbiology Engineering Technology Research Center, Dalian
[3] College of Life Sciences and Technology, Dalian University, Dalian
[4] Shenzhen New Industry Biomedical Engineering Company Limited, Shenzhen
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 10期
关键词：
enzymatic properties; identification; pectinase; screening;
D O I：
10.13386/j.issn1002-0306.2023060215
中图分类号：
学科分类号：
摘要：
Objective: To select novel strains that could degrade pectin at low temperature from marine sediment samples and discover pectinase with potential industrial value. Methods: Take pectin as the only carbon source, screening a high-yielding pectinase strain from sea mud in Bohai Bay, Dalian with the transparent circle method and the 3,5-dinitrosalicylic acid method (DNS method). It analyzed the morphological, physiological and biochemical characteristics, and determined the 16S rDNA sequence. After comparing BLAST homologous gene, it built up a phylogenetic tree, and further studied the enzymatic properties. Results: It screened the strain with high pectinase yield which was named LY-1. Then it analyzed the 16S rDNA sequence and determined that this strain was Streptomyces olivogriseus from the physiological and biochemical index. When strain LY-1 was cultured at 25 ℃ and 180 r/min for 24 hours, the enzyme activity of pectinase was 30.56 U/mL. It showed that the optimal enzyme pH was 8.0, and the optimal enzyme temperature was 20 ℃. Furthermore, the enzymatic activity could still be maintained more than 70% when it was incubated at 60 ℃ for 2 hours, and remained stable in the pH range of 7.0~9.0 with enzyme activity at over 90%. The metal ions Cu2+, Ba2+, Mg2+, Ca2+, K+, and Co2+ could promote the activity of this enzyme, while Mn2+, Zn2+, Hg2+, and Na+ would inhibit its activity. Conclusion: The pectinase produced by strain LY-1 would have the potential to be applied to industrial commercial pectinase. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：133 / 140
页数：7
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