Immobilization of thermostable trehalose synthase for the production of trehalose

Cho, Youn-Jeung; Park, Oh-Jin; Shin, Hyun‐Jae

doi:10.1016/j.enzmictec.2005.10.004

Cited by 32 publications

(23 citation statements)

References 19 publications

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“…Q36 [9 -11]. The other approach involves a trehalose synthase (EC 5.4.99.16) from thermophilic bacteria, Thermus aquaticus or Pimelobacter sp., which catalyzes the formation of trehalose from maltose by intramolecular transglucosylation [11,12]. Although the enzymatic transformation has many advantages, the enzyme productivity of themophilic bacteria is very low, and cultivation of the microorganism is very difficult.…”

Section: Discussionmentioning

confidence: 99%

Optimization of trehalose production by a novel strain Brevibacterium sp. SY361

Lei

Huang

et al. 2008

J. Basic Microbiol.

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Trehalose production by a novel strain of Brevibacterium sp. SY361 was optimized in submerged fermentation. Different chemical and physical parameters such as carbon and nitrogen sources, inoculum level, initial pH, incubation temperature, aeration and time-course of fermentation, were studied in order to increase trehalose productivity. An optimal production medium containing 3% (w/v) glucose, 0.9% (v/v) corn steep liquor, 0.5% (w/v) KH(2)PO(4) and 0.4% (w/v) MgSO(4).7 H(2)O was found suitable for trehalose production. An optimal volume of medium in a 500 ml flask was 80 ml. The optimal levels of other parameters were 4.0% (v/v) of inoculum, initial pH of 6.0, incubation temperature of 28-32 degrees C and time-course of 60 h. Optimized parameters gave a maximum trehalose of 12.2 mg/ml with a conversion rate of 58.4%.

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Section: Discussionmentioning

confidence: 99%

Optimization of trehalose production by a novel strain Brevibacterium sp. SY361

Lei

Huang

et al. 2008

J. Basic Microbiol.

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“…So far, TCA (0.5 M), ethanol, heat shock treatment and hot water (80°C) have been used for extraction of trehalose from fungal cells [9,10,14,17]. However, none of these methods is economical, and they need a large amount of toxic TCA.…”

Section: Dmentioning

confidence: 99%

“…The non-reducing disaccharide trehalose is widely present among microorganisms and invertebrates [6,10]. Trehalose has many physiological roles within the cells.…”

Section: Introductionmentioning

confidence: 99%

Trehalose accumulation from cassava starch and release by a highly thermosensitive and permeable mutant of Saccharomycopsis fibuligera

Wang

Zhao

et al. 2011

J Ind Microbiol Biotechnol

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Highly thermosensitive and permeable mutants are the mutants from which intracellular contents can be released when they are incubated both in low osmolarity water and at non-permissive temperature (usually 37°C). After mutagenesis by using nitrosoguanidine, a highly thermosensitive and permeable mutant named A11-b was obtained from Saccharomycopsis fibuligera A11-12, a trehalose overproducer in which the acid protease gene has been disrupted. Of the total trehalose, 73.8% was released from the mutant cells suspended in distilled water after they had been treated at 37°C overnight. However, only 10.0% of the total trehalose was released from the cells of S. fibuligera A11-12 treated under the same conditions. The cell volume of the mutant cells suspended in distilled water and treated at 37°C overnight was much bigger than that of S. fibuligera A11-12 treated under the same conditions. The cell growth and trehalose accumulation of the mutant were almost the same as those of S. fibuligera A11-12 during the cultivation at the flask level and in a 5-l fermentor. Both could accumulate around 28.0% (w/w) trehalose from cassava starch. After purification, the trehalose crystal from the aqueous extract of the mutant was obtained.

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“…However, it must be added to their growth medium and assimilated to be effective. It is known to have a primary function as a reserve carbohydrate and as a protective agent against various physical and chemical stresses such as high temperature, freezing, low dehydration and high osmotic pressures (Cho et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Drying of micro-encapsulated lactic acid bacteria — Effects of trehalose and immobilization on cell survival and release properties

Chen

2009

J. Ocean Univ. China

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Lactic acid bacteria (LAB) were encapsulated with alginate, gelatin and trehalose additives by the extrusion method and dried at 4 ℃. The microcapsules were generally spherical and had a wrinkled surface with a size of 1.7 mm ± 0.2 mm. Trehalose as a carbohydrate source in the culture medium could reduce acid production and performed no function in the positive proliferation of LAB. Using trehalose as a carbohydrate source and protective medium simultaneously had a benefit in the protection of LAB cells during the storage at 4 ℃. The density of live LAB cells could be 10 7 CFU g -1 after 8 weeks of storage. Cells of LAB could be continuously released from the capsules from the acidic (pH 1.2) to neutral conditions (pH 6.8). The release amounts and proliferation speeds of LAB cells in neutral medium were much larger and faster than those in acidic conditions. Additionally, immobilization of LAB could improve the survival of cells when they were exposed to acidic medium (pH 1.2) with a survival rate of 76 %.

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Immobilization of thermostable trehalose synthase for the production of trehalose

Cited by 32 publications

References 19 publications

Optimization of trehalose production by a novel strain Brevibacterium sp. SY361

Optimization of trehalose production by a novel strain Brevibacterium sp. SY361

Trehalose accumulation from cassava starch and release by a highly thermosensitive and permeable mutant of Saccharomycopsis fibuligera

Drying of micro-encapsulated lactic acid bacteria — Effects of trehalose and immobilization on cell survival and release properties

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