Agitation, aeration and shear stress as key factors in inulinase production by Kluyveromyces marxianus

Silva-Santisteban, Bernardo Onagar Yépez; Filho, Francisco Maugeri

doi:10.1016/j.enzmictec.2004.12.008

Cited by 129 publications

(78 citation statements)

References 23 publications

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“…Changes in enzyme activity are also observed in conditions when the morphological changes in cells are not yet visible [52,71,78,[80][81][82][83][84], which means that the deformation of cells as well as the damages and destruction of the cell membrane are a manifestation of the extreme stress, while the inner structures of the cell react to the hydrodynamic stress at much lower values of the turbulence intensity. If the enzyme activity of cells changes, then the amount and content of the metabolism product also must change.…”

Section: Figmentioning

confidence: 99%

“…Thus Priede et al [76] established that the increasing turbulence intensity decreased the growth rate of A. Niger biomass, while the morphologically altered (larger diameter, more ramified) hyphae synthesised more citric acid, which was the purpose of this biosynthesis process. In the process of cultivating Kluyveromyces marxianus, the activity of inulinase increased proportionally to the stirrer rotational speed [81]. The authors assumed that the reason for this phenomenon was an increase in oxygen transfer, although their results clearly demonstrated that the increase of aeration did not influence the activity of inulinase, while the increase of shear stress (up to a certain level) increased it, and then, at the values of shear stress, which ensured the maximum increase of K LA , the enzyme activity began to decrease.…”

Section: Some Other Aspects Of Turbohypobiosismentioning

confidence: 99%

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Excess turbulence as a cause of turbohypobiosis in cultivation of microorganisms

2007

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Abstract:The present review describes the influence of different types of mixing systems under excess turbulence conditions on microorganisms. Turbohypobiosis phenomena were described by applying a method for measurement of the kinetic energy of flow fluctuations based on the piezoeffect. It can be assumed that the shear stress effect (the state of turbohypobiosis) plays a role mainly when alternative mechanisms in cells cannot ensure a normal physiological state under stress conditions. Practically any system (inner construction of a bioreactor, culture and cultivation conditions, including mixing) requires its own optimisation to achieve the final goal, namely, the maximum product and/or biomass yields from substrate (Y P/S or/and Y X/S ), respectively. Data on the biotechnological performance of cultivation as well as power input, kinetic energy (e) of flow fluctuations, air consumption rate, rotational speed, tip speed, etc. do not correlate directly if the mixing systems (impellers-baffles) are dissimilar. Even the widely used specific power consumption cannot be relied upon for scaling up the cultivation performance using dissimilar mixing systems. A biochemical explanation for substrate and product transport via cell walls, carbon pathways, energy generation and utilisation, etc. furnishes insight into cellular interactions with turbulence of different origin for different types of microorganisms (single cells, mycelia forming cells, etc.

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Section: Figmentioning

confidence: 99%

Section: Some Other Aspects Of Turbohypobiosismentioning

confidence: 99%

Excess turbulence as a cause of turbohypobiosis in cultivation of microorganisms

2007

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“…A agitação e a aeração são importantes uma vez que suprem a demanda de oxigênio para o microrganismo no processo fermentativo, mantêm as células em suspensão e aumenta as condições de mistura e transferência de calor e massa no meio (AIBA; OKABE; OKADA, 1973). Essas condições de mistura influenciam fortemente a produção de enzimas, o que leva ao aumento da quantidade de produto obtido por esta via (SILVA-SANTISTEBAN;MAUGERI FILHO, 2005). Assim, este trabalho teve por objetivo estudar o efeito da agitação sobre a produção de FOS em biorreator utilizando o micro-organismo B. subtilis natto.…”

Section: Introductionunclassified

Efeito da Agitação sobre a Produção de Fruto-oligossacarídeo por Bacillus subtilis natto

Magri¹,

Pan²,

Fontoura³

et al. 2015

Anais Do v Simpósio De Bioquímica E Biotecnologia

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RESUMO Os fruto-oligossacarídeos (FOS) são oligômeros de frutose produzidos através daPalavras-chave: fruto-oligossacarídeos, agitação, biorreator, Bacillus subtilis natto. INTRODUÇÃOFruto-oligossacarídeos são oligômeros de frutose com baixo grau de polimerização, formados por ligações β (21) e sintetizados por enzimas como a levanasacarase. São produzidos por processos fermentativos, sendo o Bacillus subtilis relatado como um promissor produtor a partir da sacarose (BERTÉ et al., 2013). Os FOS destacam-se devido às suas propriedades fisiológicas, como prebióticos, imunomoduladores, antioxidantes, entre outras (THAKUR et al., 2012;HSIA et al., 2012). Além disso, são caracterizados pela metade da doçura da sacarose (JALAN et al., 2013), se tornando adequados para uso em alimentos de baixa caloria e para o consumo por pessoas com diabetes. Essas propriedades conferem aos FOS inúmeras aplicações em diversas áreas industriais.A produção é influenciada por diversos fatores como a composição do meio de fermentação, pH, agitação, entre outros (SÁNCHEZ et al., 2008;GANAIE;GUPTA;KANGO, 2013). A agitação e a aeração são importantes uma vez que suprem a demanda de oxigênio para o microrganismo no processo fermentativo, mantêm as células em suspensão e aumenta as condições de mistura e transferência de calor e massa no meio (AIBA; OKABE; OKADA, 1973). Essas condições de mistura influenciam fortemente a produção de enzimas, o que leva ao aumento da quantidade de produto obtido por esta via (SILVA-SANTISTEBAN; MAUGERI FILHO, 2005). Assim, este trabalho teve por objetivo estudar o efeito da agitação sobre a produção de FOS em biorreator utilizando o micro-organismo B. subtilis natto.

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“…The cultures were grown at initial pH 3.5. Fermentation was carried out by using 10% (v/v) of the pre-inoculum medium described above, which corresponds to 1x10 6 CFU/mL and incubating at 30 o C in a rotating shaker (PSYCROTHERM, New Brunswick Scientific, NJ) at 150 rpm for 72 hours (Silva-Santisteban and Maugeri, 2005).…”

Section: Microorganism Medium and Fermentationsmentioning

confidence: 99%

“…3.2.1.7) are enzymes that can be used in the production of high fructose syrups (HFS) via the enzymatic hydrolysis of inulin (Silva-Santisteban and Maugeri, 2005) and in the synthesis of fructooligosaccharides (FOS), since the enzyme has significant transfructosylating activity at high sucrose concentrations (Goosen et al, 2008). Recent studies have shown that the use of immobilized inulinase enhances its temperature and pH stability in buffer solutions (Santos et al, 2007) and allows reuse of the enzyme for several cycles (Singh et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Comparative studies of the stability of free and immobilized inulinase from Kluyveromyces marxianus NRRL Y-7571 in aqueous-organic solutions

Risso

Mazutti²,

Costa

et al. 2010

Braz. J. Chem. Eng.

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-Enzymes have been extensively used in organic solvents to catalyze a variety of reactions of biological and industrial significance. In this work, the characteristics of free and immobilized inulinase were investigated in buffered solutions of butyl acetate. The influences of the organic solvent content on the optimal temperature and pH, the stabilities to temperature and pH and the kinetic parameters were systematically evaluated. The results showed that the organic solvent content had no effect on the optimal pH, either in the free or immobilized inulinase. For the immobilized enzyme, the optimal temperatures ranged from 55°C to 60°C, depending on the content of butyl acetate. At higher butyl acetate content, the stability of the immobilized enzyme increased for both pH and temperature. The organic solvent showed the tendency to increase the values of the kinetic parameters K m and v max for both free and immobilized inulinase.

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Agitation, aeration and shear stress as key factors in inulinase production by Kluyveromyces marxianus

Cited by 129 publications

References 23 publications

Excess turbulence as a cause of turbohypobiosis in cultivation of microorganisms

Excess turbulence as a cause of turbohypobiosis in cultivation of microorganisms

Efeito da Agitação sobre a Produção de Fruto-oligossacarídeo por Bacillus subtilis natto

Comparative studies of the stability of free and immobilized inulinase from Kluyveromyces marxianus NRRL Y-7571 in aqueous-organic solutions

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