New sources of halophilic lipases: Isolation of bacteria from Spanish and Turkish saltworks

Gutiérrez-Arnillas, Esther; Rodríguez, Ana; Sanromán, M.A.; Deive, Francisco J.

doi:10.1016/j.bej.2016.01.015

Cited by 32 publications

(9 citation statements)

References 40 publications

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“…After incubation at 37°C for 5 days, the Petri plate was checked under ultraviolet light. Fluorescent orange halos in the medium were accepted as positive lipase activity [37]. Starch medium (starch, 10 g; beef extract, 3 g; agar, 20 g; distilled water, 1000 mL; pH 7) was used for amylase test.…”

Section: Biochemical Tests (Catalase Oxidasementioning

confidence: 99%

Gıda Tuzlarında Halotolerant Bakterilerin İncelenmesi

Birbir

HELVA

Çağlayan

2022

International Journal of Advances in Engineering and Pure Sciences

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Twenty-five food salts, collected from seven-country, were examined for moisture contents and ash contents, pH values, total numbers of bacteria, and total numbers of bacteria halotolerant bacteria. The growth and biochemical reactions of halotolerant bacteria at different NaCl concentrations, pH, and temperature values were investigated. The efficacy of dry-heat sterilization and high-pressure steam sterilization for the inactivation of bacteria was examined using six food salts. Moisture contents, ash contents, and pH values of salts were respectively found as 2.3-3.7%, 95-97%, and 6.37-9.94. Total numbers of bacteria and halotolerant bacteria were detected as between 1-58 CFU/g and 1-40 CFU/g on Modified Nutrient Agar media, respectively. While bacteria were found in twenty salt samples, halotolerant bacteria were detected in seventeen samples. One hundred thirty- eight rod-shaped halotolerant bacteria were isolated from seventeen samples. One hundred eighteen and twenty isolates were found Gram-positive and Gram-negative, respectively. While 131 isolates were motile, seven isolates were observed as non-motile. All isolates grew in both absence of NaCl and presence of 10% NaCl, pH 5, 7, and 9, 24°C, and 37°C. Eighty-six isolates showed different pigmentations. Ammonia production was detected at sixty isolates. Catalase, oxidase, protease, lipase, amylase, caseinase were produced by 138, 83, 84, 48, 92, 100 isolates, respectively. Fifty-seven percent of halotolerant bacteria formed endospores. All bacteria in six salts were killed using both dry-heat sterilization (175oC for 2 hours) and high-pressure steam sterilization (121oC for 30 minutes). In conclusion, we suggest using dry-heat sterilization or high-pressure steam sterilization to kill Gram-negative halotolerant bacteria containing endotoxin and Gram-positive halotolerant bacteria with endospores in food salts to prevent food spoilage and foodborne diseases in humans.

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Section: Biochemical Tests (Catalase Oxidasementioning

confidence: 99%

Gıda Tuzlarında Halotolerant Bakterilerin İncelenmesi

Birbir

HELVA

Çağlayan

2022

International Journal of Advances in Engineering and Pure Sciences

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“…The t was found to be in the range of 2.0-2.6 h which indicated that the pigment production was mostly growth dependent and also justified the higher magnitude of α compared to β. In the study by Don & Shoparwe [28], production kinetics showed that lag time between the hyaluronic acid production and cell growth of S. zooepidemicus varied from 0.49 to 2.16 h. The Luedeking-Piret model was also successfully implemented by Gutiérrez-Arnillas et al [51] to elucidate the metabolic characteristics of lipolytic enzymes synthesized by halophilic microorganisms. The study further reported the product to be a secondary metabolite based on the values of α and β.…”

Section: β-Cryptoxanthin Productionmentioning

confidence: 99%

Growth profiling, kinetics and substrate utilization of low-cost dairy waste for production of β-cryptoxanthin by Kocuria marina DAGII

Mitra¹,

Dutta²

2018

R. Soc. open sci.

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The dairy industry produces enormous amount of cheese whey containing the major milk nutrients, but this remains unutilized all over the globe. The present study investigates the production of β-cryptoxanthin (β-CRX) by Kocuria marina DAGII using cheese whey as substrate. Response surface methodology (RSM) and an artificial neural network (ANN) approach were implemented to obtain the maximum β-CRX yield. Significant factors, i.e. yeast extract, peptone, cheese whey and initial pH, were the input variables in both the optimizing studies, and β-CRX yield and biomass were taken as output variables. The ANN topology of 4-9-2 was found to be optimum when trained with a feed-forward back-propagation algorithm. Experimental values of β-CRX yield (17.14 mg l−1) and biomass (5.35 g l−1) were compared and ANN predicted values (16.99 mg l−1 and 5.33 g l−1, respectively) were found to be more accurate compared with RSM predicted values (16.95 mg l−1 and 5.23 g l−1, respectively). Detailed kinetic analysis of cellular growth, substrate consumption and product formation revealed that growth inhibition took place at substrate concentrations higher than 12% (v/v) of cheese whey. The Han and Levenspiel model was the best fitted substrate inhibition model that described the cell growth in cheese whey with an R2 and MSE of 0.9982% and 0.00477%, respectively. The potential importance of this study lies in the development, optimization and modelling of a suitable cheese whey supplemented medium for increased β-CRX production.

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“…The need to synthesize value-added products in a more sustainable way led biocatalysis to be regarded as a competitive option against chemical processes [1][2][3][4]. However, due to the fact that operating conditions of industrial processes are generally very different from those required by biocatalysts, the application of biocatalysts is still limited.…”

Section: Introductionmentioning

confidence: 99%

“…Because of that, the isolation and selection of new strains of lipase-producing microorganism have been intensively investigated [43][44][45][46][47][48]. It has been reported the isolation of these microorganisms from different sources such as agro industrial waste [43], saltworks [1], vegetable oil processing factory [44], dairy plants [45], soil contaminated with oils [46,47] and petrol spilled soil [48]. In this sense, the isolation of microorganisms from extreme environments, with the ability to produce lipolytic enzymes, becomes very important.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Thermophilic Microorganisms in the Geothermal Water Flow of El Chichón Volcano Crater Lake

Ovando-Chacón

Tacias-Pascacio

Ovando-Chacon

et al. 2020

Water

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This study reports for the first time the isolation, identification and characterization of lipase-producing thermophilic strain from the geothermal water of the El Chichón volcano crater lake. Two strains were identified by 16S rRNA sequencing as Geobacillus jurassicus CHI2 and Geobacillus stearothermophilus CHI1. Results showed that G. jurassicus CHI2 is Gram-positive, able to ferment maltose, fructose and sucrose and to hydrolyze starch and casein; while G. stearothermophilus CHI1 showed to be Gram-variable, able to ferment maltose and fructose and to hydrolyze starch. Colonies of both strains presented irregular shape, umbilicated elevation of gummy texture and cells presented flagellar movement to survive in fluids with high temperature and mass gradients due to complex phenomena of heat and mass transfer present in the geothermal fluids. Lipase production for G. stearothermophilus CHI1 was also evaluated. It was found that this strain possesses a growth associated with extracellular lipase production with a high activity of 143 U/mL at 8.3 h of incubation time, superior to the activities reported for other microorganisms of genus Geobacillus; for this reason, it can be said that the thermal flow of the El Chichón volcano crater lake can be a useful source of lipase-producing thermophilic bacteria.

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New sources of halophilic lipases: Isolation of bacteria from Spanish and Turkish saltworks

Cited by 32 publications

References 40 publications

Gıda Tuzlarında Halotolerant Bakterilerin İncelenmesi

Gıda Tuzlarında Halotolerant Bakterilerin İncelenmesi

Growth profiling, kinetics and substrate utilization of low-cost dairy waste for production of β-cryptoxanthin by Kocuria marina DAGII

Characterization of Thermophilic Microorganisms in the Geothermal Water Flow of El Chichón Volcano Crater Lake

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