Screening, Identification and Enzymatic Properties Study of Cold-adapted Marine Pectinase-Producing Bacteria

ZHAO Ziqi; LIU Yeyu; YU Shuang; CHI Xuemei; JIN Shuhan; CHEN Ligong; ZHANG Qingfang; WANG Xiaohui

doi:10.13386/j.issn1002-0306.2023060215

Volume 45 Issue 10

May 2024

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Science and Technology of Food Industry > 2024 > 45(10): 133-140. > DOI: 10.13386/j.issn1002-0306.2023060215

ZHAO Ziqi, LIU Yeyu, YU Shuang, et al. Screening, Identification and Enzymatic Properties Study of Cold-adapted Marine Pectinase-Producing Bacteria[J]. Science and Technology of Food Industry, 2024, 45(10): 133−140. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060215.

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Screening, Identification and Enzymatic Properties Study of Cold-adapted Marine Pectinase-Producing Bacteria

ZHAO Ziqi^{1, 2,},
LIU Yeyu^{2, 3},
YU Shuang^{2, 3},
CHI Xuemei^{2, 3},
JIN Shuhan³,
CHEN Ligong^{3, 4},
ZHANG Qingfang^{2, 3},
WANG Xiaohui^{2, 3, ,}

1.
School of Medicine, Dalian University, Dalian 116000, China
2.
Liaoning Marine Microbiology Engineering Technology Research Center, Dalian 116622, China
3.
College of Life Sciences and Technology, Dalian University, Dalian 116622, China
4.
Shenzhen New Industry Biomedical Engineering Company Limited, Shenzhen 518000, China

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Received Date: June 24, 2023
Available Online: March 17, 2024

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Abstract

Abstract

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.
- pectinase,
- screening,
- identification,
- enzymatic properties

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References (34)

References

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