Characterization of a cold‐adapted esterase and mutants from a psychotolerant <i>Pseudomonas</i> sp. strain

Dong, Jun; Gasmalla, Mohammed Abdalbasit A.; Zhao, Wei; Sun, Jing‐Tao; Liu, Wenyu; Wang, Mingming; Han, Liang; Yang, Ruijin

doi:10.1002/bab.1525

Cited by 14 publications

(8 citation statements)

References 48 publications

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“…A preculture of yeast in YPD was grown at 28°C for 48 hr (cell concentration of about 10 6 cfu/ml), and 1 μl culture was inoculated in an oxford cup on the ROA medium and cultivated at 28°C for 48 hr. The lipolytic activities was observed as a clear fluorescent zone and transparent halo around each colony in the ROA medium by ultraviolet light (Dong et al., ; Kumar et al., ). Extracellular proteolytic and lipolytic activities of the selected yeasts were calculated by measurement of the hydrolysis or precipitation zone.…”

Section: Methodsmentioning

confidence: 99%

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

et al. 2017

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Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Kazak cheese fermentation, yeasts play important role in flavor formation during ripening. To develop ripening cultures, we isolated 123 yeasts from 25 cheese products in Kazak, and identified 87 isolates by the D1/D2 domain of the large subunit rRNA gene sequence. Pichia kudriavzevii was the dominant yeast in Kazak cheese, followed by Kluyveromyces marxianus and Kluyveromyces lactis. Of these, the ability to exhibit enzyme of dominant isolates and contribution to the typical flavor of cheeses was assessed. Enzyme producing yeast strains were inoculated in Hazak cheese‐like medium and volatile compounds were identified by head space solid phase micro extraction coupled to gas chromatography and mass spectroscopy. Pichia kudriavzevii N‐X displayed the strongest extracellular proteolytic and activity on skim milk agar and produced a range of aroma compounds (ethanol, ethyl acetate, 3‐methylbutanol, and acetic acid) for Kazak cheese flavor, could be explored as ripening cultures in commercial production of Kazak cheeses.

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Section: Methodsmentioning

confidence: 99%

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

et al. 2017

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“…Catalysts 2020, 10, x FOR PEER REVIEW 8 of 18 though EST5 is a mesophilic enzyme, it has high activity at lower temperatures. Recently, many coldactive or cold-resistant esterases have been isolated, mostly from marine environments or psychrophilic organisms [44][45][46][47][48]. To our knowledge, EST5 is the first cold-active esterase that did not come from low-temperature environment.…”

Section: Substrate Specificity and Kinetic Parameters Of Est5mentioning

confidence: 99%

Exploring Metagenomic Enzymes: A Novel Esterase Useful for Short-Chain Ester Synthesis

et al. 2020

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Enzyme-mediated esterification reactions can be a promising alternative to produce esters of commercial interest, replacing conventional chemical processes. The aim of this work was to verify the potential of an esterase for ester synthesis. For that, recombinant lipolytic enzyme EST5 was purified and presented higher activity at pH 7.5, 45 °C, with a Tm of 47 °C. Also, the enzyme remained at least 50% active at low temperatures and exhibited broad substrate specificity toward p-nitrophenol esters with highest activity for p-nitrophenyl valerate with a Kcat/Km of 1533 s−1 mM−1. This esterase exerted great properties that make it useful for industrial applications, since EST5 remained stable in the presence of up to 10% methanol and 20% dimethyl sulfoxide. Also, preliminary studies in esterification reactions for the synthesis of methyl butyrate led to a specific activity of 127.04 U·mg−1. The enzyme showed higher esterification activity compared to other literature results, including commercial enzymes such as LIP4 and CL of Candida rugosa assayed with butyric acid and propanol which showed esterification activity of 86.5 and 15.83 U·mg−1, respectively. In conclusion, EST5 has potential for synthesis of flavor esters, providing a concept for its application in biotechnological processes.

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“…In recent years, ARTP mutagenesis technology has been successfully applied to the breeding of bacteria (Dong et al . 2017), fungi (Cao et al . 2018), yeast (Liu et al .…”

Section: Introductionmentioning

confidence: 99%

“…The first successful mutated strain of ARTP mutagenesis technology application was Streptomyces avermitilis (Wang et al 2010). In recent years, ARTP mutagenesis technology has been successfully applied to the breeding of bacteria (Dong et al 2017), fungi (Cao et al 2018), yeast (Liu et al 2018), microalgae (An et al 2017) and plants (Cao et al 2017). Zhang et al (2018) treated A. niger 3.0421 with ARTP mutagenesis to increase the yield of citric acid, and obtained a mutant AA120, which increased the yield of citric acid by 20Á34%.…”

Section: Introductionmentioning

confidence: 99%

Identification and iterative combinatorial mutagenesis of a new naringinase‐producing strain,Aspergillus tubingensisMN589840

Xia

Zhang

Lei

et al. 2020

Lett Appl Microbiol

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Naringinase was mainly obtained by microbial fermentation, and mutagenesis was a major way for obtaining excellent mutants. The aim of this study was to screen out a high naringinase yielding mutant to enhance the potential application value of its industrialization and compare the effects of different mutagenic methods on the enzyme activity of the strain. A novel producing naringinase strain, Aspergillus tubingensis MN589840, was isolated from mildewed pomelo peel, later subjected to mutagenesis including UV, ARTP and UV‐ARTP. After five rounds iterative mutagenesis, the mutants U1, A6 and UA13 were screened out with 1448·49, 1848·71, 2475·16 U mg−1 enzyme activity, the naringinase productivity raised by 79·08, 123·56 and 206%, respectively. In addition, the naringinase activity of three mutants rose after each round of iterative mutagenesis. These results indicated that the mutagenesis efficiency of UV‐ARTP was higher than that of single ARTP, and both are better than UV. In summary, the iterative UV‐ARTP mutagenesis is an effective strategy for screening high naringinase‐producing strains.

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Characterization of a cold‐adapted esterase and mutants from a psychotolerant Pseudomonas sp. strain

Cited by 14 publications

References 48 publications

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

Exploring Metagenomic Enzymes: A Novel Esterase Useful for Short-Chain Ester Synthesis

Identification and iterative combinatorial mutagenesis of a new naringinase‐producing strain,Aspergillus tubingensisMN589840

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