Characterization of Ca2+-activated cell-bound proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentation

Sinsuwan, Sornchai; Rodtong, Sureelak; Yongsawatdigul, Jirawat

doi:10.1016/j.lwt.2008.02.002

Cited by 13 publications

(11 citation statements)

References 38 publications

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“…; Sinsuwan et al . ). Release of the bound enzyme from its natural environment during storage or use could defeat the very advantage of using the naturally immobilized enzyme.…”

Section: Resultsmentioning

confidence: 97%

“…Furthermore, natural immobilization has higher recovery and yield compared with chemical or physical immobilization (Mustranta et al 1993). Naturally immobilized enzymes invariably show very high stability against adverse pH and temperature compared to free enzymes (Samartsev et al 2000;Sinsuwan et al 2008). Release of the bound enzyme from its natural environment during storage or use could defeat the very advantage of using the naturally immobilized enzyme.…”

Section: Stability Of Cat During Storagementioning

confidence: 99%

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Enhancing Gallic Acid Content in Green Tea Extract by Using Novel Cell-Associated Tannase of B acillus massiliensis

Palabhanvi

Belur

2012

Journal of Food Biochemistry

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Gallic acid content in green tea extract was enhanced by using a novel cell‐associated tannase of Bacillus massiliensis. Biomass that contains tannase was used for this study. The activity of the cell‐associated tannase was stable during 1 week of storage in the refrigerator. Response surface methodology was applied based on central composite design to determine the effects of three independent variables (pH, temperature and incubation time) and their mutual interactions. A total of 16 experiments were conducted; and a statistical model was developed, which predicted 475.74 mg/L gallic acid production at pH 6.2, 36C and incubation period of 16.71 h. The subsequent verification experiments confirmed the validity of the model. Under optimal conditions, 84.7% of the total hydrolyzable tannins were converted to gallic acid and glucose. This naturally immobilized tannase was stable enough to be used for up to 12 runs. Practical Applications The current study shows that naturally immobilized tannase of Bacillus massiliensis can be used instead of artificially immobilized tannase. Such naturally immobilized tannase has many advantages as it avoids expensive and laborious isolation, purification and immobilization. Ease of separation of cell‐associated enzyme from the reaction mixture and absence of any detectable extracellular tannase activity after enzymatic treatment are some of the encouraging facts. Stability during storage up to 7 days, 85% tannic acid hydrolyzing efficiency, activity at pH 3.5–8.0 and operational stability for 12 runs are some of the interesting features of this naturally immobilized enzyme. However, its application for tea treatment will be limited until Bacillus massiliensis gets “Generally Recognized As Safe” status. It can be employed, however, for production of gallic acid from agro residues and production of propyl gallate.

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“…; Sinsuwan et al . ). Release of the bound enzyme from its natural environment during storage or use could defeat the very advantage of using the naturally immobilized enzyme.…”

Section: Resultsmentioning

confidence: 97%

Section: Stability Of Cat During Storagementioning

confidence: 99%

Enhancing Gallic Acid Content in Green Tea Extract by Using Novel Cell-Associated Tannase of B acillus massiliensis

Palabhanvi

Belur

2012

Journal of Food Biochemistry

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“…In fish sauce production, prolongation of the fermentation period leads to high TN and accumulation of metabolites and chemically occurring substances in the fermentation and aging . Comparing pH of mature–unblended samples to those blended samples, the significant changes of pH were observed, i.e.…”

Section: Resultsmentioning

confidence: 99%

Volatile aroma components of Thai fish sauce in relation to product categorization

Wichaphon

Thongthai

Assavanig

et al. 2011

Flavour & Fragrance J

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Numerous investigations on aroma characteristics of fish sauce in particular samples have been conducted extensively; however, the relation of those volatile aroma profiles and aroma characteristics to quality and categorization of the product have never been reported. This study explored the contribution of volatile aroma components on product quality categorization of 52 Thai fish sauce samples. First, odour-active compounds were investigated by dynamic headspace gas chromatography-olfactometry (GC-O) from eight selected samples with four different qualities, including mature-unblended samples, premium-grade samples, first-grade samples and second-grade samples. Eleven odour-active compounds, i.e. acetic acid, propanoic acid, 2-methylpropanoic acid, butanoic acid, 3-methylbutanoic acid, dimethyl trisulfide, 3-(methylthio)propanal, 1-octen-3-ol, 2-butanol, trimethylamine and n-propanol, contributed to the aroma characteristics of Thai fish sauce. A combination score was assigned to express the integration of flavour dilution on dynamic headspace dilution analysis and intensity of odour perceived on GC-O. The combination scores were analysed with principal component analysis to categorize these eight selected samples. Furthermore, these odour-active compounds detected as released volatile compounds from 52 fish sauce samples were applied for categorization of 52 samples. As a result, both combination scores and relative concentrations of these odour-active compounds could discriminate the fish sauce products according to their conventional grading which is based on total nitrogen of the sample.

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“…SK33 was lower than that from Virgibacillus sp. SK37 and B. subtilis IFO3027, which showed the optimal activity at 65 and 55 °C, respectively (Shimizu and others 1983; Sinsuwan and others 2008a).…”

Section: Resultsmentioning

confidence: 99%

“…Cell‐associated proteinases from Virgibacillus sp. SK37 have been characterized using whole cells and showed high activity toward anchovy actomyosin at NaCl concentrations up to 20% (Sinsuwan and others 2008a). However, cell‐associated proteinases from Virgibacillus sp.…”

Section: Introductionmentioning

confidence: 99%

Evidence of Cell‐Associated Proteinases from Virgibacillus sp. SK33 Isolated from Fish Sauce Fermentation

Sinsuwan

Rodtong

Yongsawatdigul

2011

Journal of Food Science

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The cell-associated proteinases could be extracted from Virgibacillus sp. SK 33 using lysozyme. The extracted enzyme could be applied to hydrolyze food proteins at NaCl content as high as 25%. In addition, this study demonstrated that not only extracellular but also cell-associated proteinases are key factors contributing to protein-degrading ability at high salt environment of Virgibacillus sp. SK 33.

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Characterization of Ca2+-activated cell-bound proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentation

Cited by 13 publications

References 38 publications

Enhancing Gallic Acid Content in Green Tea Extract by Using Novel Cell-Associated Tannase of B acillus massiliensis

Enhancing Gallic Acid Content in Green Tea Extract by Using Novel Cell-Associated Tannase of B acillus massiliensis

Volatile aroma components of Thai fish sauce in relation to product categorization

Evidence of Cell‐Associated Proteinases from Virgibacillus sp. SK33 Isolated from Fish Sauce Fermentation

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