Characterization of thermostable β-amylase isozymes from Lactobacillus fermentum

Kocabay, Samet; Çetinkaya, Sevil; Akkaya, Birnur; Yenidünya, Ali Fazıl

doi:10.1016/j.ijbiomac.2016.08.078

Cited by 8 publications

(8 citation statements)

References 22 publications

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“…According to our previously published articles 21,22 the lactobacillus species were growth in 10 mL sterile MRS broth 1 peptone, 1 meat extract, 0.5 yeast extract, 2 glucose, 0.…”

Section: Survivals Of Bacterial Strain In Low Phmentioning

confidence: 99%

Probiotic Properties of a <i>Lactobacillus fermentum</i> Isolated from New-born Faeces

Kocabay

Çetinkaya

2020

J. Oleo Sci.

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“…According to our previously published articles 21,22 the lactobacillus species were growth in 10 mL sterile MRS broth 1 peptone, 1 meat extract, 0.5 yeast extract, 2 glucose, 0.…”

Section: Survivals Of Bacterial Strain In Low Phmentioning

confidence: 99%

Probiotic Properties of a <i>Lactobacillus fermentum</i> Isolated from New-born Faeces

Kocabay

Çetinkaya

2020

J. Oleo Sci.

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“…Thus, we supposed that the improvement of TDMV fermentation might be related with the enhancement of Lactobacillus sp. because it has been reported that Lactobacillus can produce amylase and protease, including Lactobacillus amylophilus, Lactobacillus amylovorus, Lactobacillus plantarum and Lactobacillus fermentum (Naveena et al, 2005;Rodriguez-Sanoja et al, 2005;Landete et al, 2014;Kanpiengjai et al, 2015;Kocabay et al, 2016). In our other research, metatranscriptomic approach was used to reveal the functions of microbiota in SSF of Chinese cereal vinegar, and the results showed that genera of Lactobacillus contributed a lot of expression of glucosidase, amylase, and protease and peptidase (data not shown).…”

Section: Discussionmentioning

confidence: 90%

Bioaugmentation by Pediococcus acidilactici AAF1-5 Improves the Bacterial Activity and Diversity of Cereal Vinegar Under Solid-State Fermentation

et al. 2021

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Bioaugmentation technology may be an effective strategy to improve the solid-state fermentation rate and utilization of raw materials for traditional vinegar production. The relationship between bacteria and fermentation process was analyzed to rationally design and perform bioaugmented solid-state fermentation of the Tianjin Duliu mature vinegar (TDMV). Fermentation process was highly correlated with Acetobacter, Lactobacillus, and Pediococcus contents, which were the core functional microorganisms in TDMV fermentation. Pediococcus acidilactici AAF1-5 was selected from 20 strains to fortify the fermentation due to its acidity and thermal tolerance. Bioaugmentation was performed in the upper layer of TDMV fermentation. P. acidilactici AAF1-5 colonized and then spread into the lower layer to improve the fermentation. Result showed that the fermentation period was 5 days less than that of the control. Meanwhile, the non-volatile acid, lactic acid, amino nitrogen, and reducing sugar contents in the bioaugmented TDMV increased by 53%, 14%, 32%, and 36%, respectively, compared with those in the control. Bioaugmentation with P. acidilactici AAF1-5 not only improved the utilization of starch from 79% to 83% but also increased the bacterial community diversity.

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“…β-Amylase is classified as a member of the glycosyl hydrolase, family 14 . β-Amylase alone cannot cleave the α-1,6 linkage and produce maltose and β-limit dextrin macromolecules; it promotes the hydrolysis of starch and amylopectin in combination with isoamylase (EC 3.2.1.68, glycogen α-1,6-glucanohydrolase) and pullulanase (EC 3.2.1.41, limit dextrinase, pullulan α-1,6-glucanohydrolase). , β-Amylase is an industrially important glycosidase that is used in the production of high-maltose syrup, food products as an antiaging agent for starchy foods, and infusions and glycosylation of pharmaceutical drugs. − Currently, most of the β-amylases used in the industry are derived from cereals such as barley and soybean, but the demand for cereals is increasing every year, and there are concerns about the stability of supply due to competition with their use in the food industry. Therefore, the searches for and studies of β-amylases from bacteria have been actively conducted, but few of them have been commercialized owing to the problems of yield, thermostability, and food safety…”

Section: Introductionmentioning

confidence: 99%

Biochemical Properties of β-Amylase from Red Algae and Improvement of Its Thermostability through Immobilization

Murakami

Osanai

2022

ACS Omega

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β-Amylase hydrolyzes polysaccharides, such as starch, into maltose. It is used as an industrial enzyme in the production of food and pharmaceuticals. The eukaryotic red alga Cyanidioschyzon merolae is a unicellular alga that grows at an optimum pH of 2.0−3.0 and an optimum temperature of 40−50 °C. By focusing on the thermostability and acid resistance of the proteins of C. merolae, we investigated the properties of β-amylase from C. merolae (hereafter CmBAM) and explored the possibility of using CmBAM as an industrial enzyme. CmBAM showed the highest activity at 47 °C and pH 6.0. CmBAM had a relatively higher specificity for amylose as a substrate than for starch. Immobilization of CmBAM on a silica gel carrier improved storage stability and thermostability, allowing the enzyme to be reused. The optimum temperature and pH of CmBAM were comparable to those of existing β-amylases from barley and wheat. C. merolae does not use amylose, but CmBAM has a substrate specificity for both amylose and amylopectin but not for glycogen. Among the several β-amylases reported, CmBAM was unique, with a higher specificity for amylose than for starch. The high specificity of CmBAM for amylose suggests that isoamylase and pullulanase, which cleave the α-1,6 bonds of starch, may act together in vivo. Compared with several reported immobilized plant-derived β-amylases, immobilized CmBAM was comparable to β-amylase, with the highest reusability and the third-highest storage stability at 30 days of storage. In addition, immobilized CmBAM has improved thermostability by 15−20 °C, which can lead to wider applications and easier handling.

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Characterization of thermostable β-amylase isozymes from Lactobacillus fermentum

Cited by 8 publications

References 22 publications

Probiotic Properties of a <i>Lactobacillus fermentum</i> Isolated from New-born Faeces

Probiotic Properties of a <i>Lactobacillus fermentum</i> Isolated from New-born Faeces

Bioaugmentation by Pediococcus acidilactici AAF1-5 Improves the Bacterial Activity and Diversity of Cereal Vinegar Under Solid-State Fermentation

Biochemical Properties of β-Amylase from Red Algae and Improvement of Its Thermostability through Immobilization

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