Characterization and optimization of lipase activity produced by Pseudomonas monteilli 2403-KY120354 isolated from ground beef

Rasmey, Abdel‐Hamied M.; Aboseidah, Akram A.; Gaber, Salha; Mahran, Fatma

doi:10.5897/ajb2016.15820

Cited by 12 publications

(7 citation statements)

References 33 publications

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“…Furthermore, the presence of these metallic ions that are naturally found in meat, may enhance the activity of certain lipases [41]. Importantly, nitrite-free sausages had the highest pH among analysed batches that is closest to the optimum activity of many microbial lipases (pH from 6 to 9) [42,43].…”

Section: Chemical Analysesmentioning

confidence: 99%

Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

Simunovic

Đorđević

Lakicević

et al. 2022

Journal of Food Quality

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This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant ( P < 0.01 ) differences in lightness ( L ∗ ), redness ( a ∗ ), and yellowness ( b ∗ ) of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant ( P < 0.01 ) differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.

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Section: Chemical Analysesmentioning

confidence: 99%

Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

Simunovic

Đorđević

Lakicević

et al. 2022

Journal of Food Quality

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“…The result obtained from the effect of temperature on activity and stability indicated the optimum temperature of LipAMS8 was like that of soluble enzyme which shows highest activity at lower temperature and diminishes as the temperature increases as it evident in other cold-active Pseudomonas lipase (Salwoom et al, 2019). Various research conducted reported the optimum temperature of Pseudomonas lipase within the range of (30 0 C-45 0 C) (Abdel-Hamied et al, 2017). LipAMS8 CatIBs half-life in this current study revealed its high stability to withstand long duration of incubation up to 10 hours with significant residual activity up to 50%.…”

Section: Effect Of Temperature On Activity and Stability Of Lipams8 C...mentioning

confidence: 50%

“…Many report shows that the optimum activity of microbial lipase is observed at pH (7 to 9) (Zhao et al, 2021). It has also been reported that, many Pseudomonas lipase have optimum pH at 6.5 (Abdel-Hamied et al, 2017).…”

Section: Effect Of Ph On Activity and Stability Of Lipams8 Catibsmentioning

confidence: 94%

Catalytically Active Inclusion Bodies of Recombinant LipAMS8 lipase from Antarctic Pseudomonas sp

Bello,

Sabri,

Yahaya

et al. 2024

Preprint

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Heterologous expression of some recombinant protein in E. coli. triggered the formation of inclusion bodies. Recent studies revealed that the aggregated proteins formed are folded correctly and retain their native-like structure, hence possessing catalytic activity. LipAMS8 lipase originally isolated from Antarctic Pseudomonas was overexpressed in E. coli. BL21(De3)/pET32b and resulted in the formation of inclusion bodies. The inclusion bodies were isolated using mild solubilising agents, 50 mM Tris-HCl, 50 mM NaCl, and 1% Triton-X 100 (pH 8.0). Scanning electron microscopy (SEM) analysis depicted the particles as rod-like structures ranging from 1 µm to 100 nm. Biochemical characterisation of the inclusion bodies showcased their catalytic activity, optimum temperature, pH stability, metal ion interaction, and high tolerance to organic solvents. Retaining significant residual activity up to 50% over a range of pH and temperature. Storage stability of LipAMS8 CatIBs at 40C and 250C revealed that it could retain more than 50% of its activity for up to thirteen and eight weeks respectively. This indicated the novelty of the inclusion bodies of LipAMS8 lipase, which is expressed naturally and displays outstanding properties of high activity, pH stability, and extreme tolerance to organic solvents. LipAMS8 lipase CatIBs are catalytically active inclusion bodies that occur naturally as the recombinant enzyme in heterologous expression and can influence the production of cold-active lipase which is highly demanded in various industries for their production processes.

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“…As shown in Table 2, the highest production of lipase (225 U/ml) was recorded for strain 3 after 24 h; thus, it was selected for further study. In a parallel study by Rasmey et al (2017), it was reported that the highest lipase activity (20.0 ± 0.29 U/mL) was recorded for Pseudomonas monteilii using olive oil as the substrate in the medium. Similarly, the highest lipase activity (2.33 ± 0.12 U) was indicated by Staphylococcus sp.…”

Section: Resultsmentioning

confidence: 97%

“…Lo Giudice et al (2006) studied the effectiveness of different isolated bacteria for their lipolytic activity on Tween and tributyrin by hydrolytic plate assay, and they reported that among the strains tested for lipid hydrolysis, only 7 isolates were unable to utilize the media, while the remaining hydrolyzed at least one substrate, and the diameters of the halos were generally 9–29 mm using Tween. In a parallel study, Rasmey et al (2017) reported that among the 56 tested isolates, only 24 isolates were recorded as lipase producers with lipolytic zone diameters of 18–32 mm.…”

Section: Resultsmentioning

confidence: 99%

Production of Cold-Active Lipase by Free and Immobilized Marine Bacillus cereus HSS: Application in Wastewater Treatment

2018

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Lipases are enzymes that have the potential to hydrolyze triacylglycerol to free fatty acids and glycerol and have various applications. The aim of the present study was to isolate and screen marine bacteria for lipase production, optimize the production, and treat wastewater. A total of 20 marine bacterial isolates were obtained from the Mediterranean Sea and were screened for lipase production. All isolates were found to have lipolytic ability. The differences between the isolates were studied using RAPD-PCR. The most promising lipase producer (isolate 3) that exhibited the highest lipolytic hydrolysis (20 mm) was identified as Bacillus cereus HSS using 16S rDNA analysis and had the accession number MF581790. Optimization of lipase production was carried out using the Plackett–Burman experimental design with cotton seed oil as the inducer under shaking conditions at 10°C. The most significant factors that affected lipase production were FeSO4, KCl, and oil concentrations. By using the optimized culture conditions, the lipase activity increased by 1.8-fold compared with basal conditions. Immobilization by adsorption of cells on sponge and recycling raised lipase activity by 2.8-fold compared with free cells. The repeated reuse of the immobilized B. cereus HSS maintained reasonable lipase activity. A trial for the economic treatment of oily wastewater was carried out. Removal efficiencies of biological oxygen demand, total suspended solids, and oil and grease were 87.63, 90, and 94.7%, respectively, which is promising for future applications.

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Characterization and optimization of lipase activity produced by Pseudomonas monteilli 2403-KY120354 isolated from ground beef

Cited by 12 publications

References 33 publications

Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

Catalytically Active Inclusion Bodies of Recombinant LipAMS8 lipase from Antarctic Pseudomonas sp

Production of Cold-Active Lipase by Free and Immobilized Marine Bacillus cereus HSS: Application in Wastewater Treatment

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