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.

引用

页码：133 / 140

页数：7

共 34 条

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