Purification and Characterization of a Novel Cold-Active Lipase from the Yeast &lt;b&gt;&lt;i&gt;Candida zeylanoides&lt;/i&gt;&lt;/b&gt;

Čanak, Iva; Berkics, Adrienn; Bajcsi, N.; Kovacs, Mark S.; Belák, Ágnes; Teparić, Renata; Maráz, Anna; Mrša, Vladimir

doi:10.1159/000442818

Cited by 8 publications

(5 citation statements)

References 35 publications

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“…First, the microbial diversity and volatile profiles of Smen samples collected from different households were investigated. As expected, there were important differences in the results obtained by each microbiological approach, as culture-dependent approaches revealed certain lactobacilli and enterococci as well as yeast species, in agreement with previous studies [44][45][46][47][48] in samples matured for up to one year, with counts up to ~6 and ~4 log 10 CFU/g, respectively. In contrast, metagenetic analysis, because it is based on total DNA either derived from live and dead cells, provided a general overview of microbial species that left their DNA signature during Smen manufacture and maturation.…”

Section: Discussionsupporting

confidence: 91%

Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter

et al. 2022

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In Algeria, Smen is a fermented butter produced in households using empirical methods. Smen fermentation is driven by autochthonous microorganisms; it improves butter shelf-life and yields highly fragrant products used as ingredients in traditional dishes as well as in traditional medicine. The present study is aimed at investigating microbial diversity and dynamics during Algerian Smen fermentation using both culture-dependent and culture-independent approaches, as well as by monitoring volatile organic compound production. To reach this goal, fifteen Smen samples (final products) produced in households from different regions in Algeria were collected and analyzed. In addition, microbial and volatile compound dynamics at the different stages of Smen manufacturing were investigated for one Smen preparation. The results showed that Smen is a microbiologically safe product, as all hygiene and safety criteria were respected. The dominant microorganisms identified by both techniques were LAB and yeasts. Lactococcus spp. and Streptococcus thermophilus were the main bacterial species involved in spontaneous raw milk fermentation preceding butter-making, while lactobacilli and enterococci were the only bacteria found to be viable during Smen maturation. Regarding fungal diversity, yeast species were only recovered from two mature Smen samples by culturing, while different species (e.g., Geotrichum candidum, Moniliella sp.) were identified in all samples by the culture-independent approach. Using microbial analysis of a single batch, many of these were found viable during manufacturing. Concerning the volatile profiles, they were highly diverse and characterized by a high prevalence of short chain fatty acids, methylketones, and esters. Correlation analysis between microbial diversity and volatile profiles showed that several yeast (Moniliella sp., K. marxianus) and LAB (e.g., Lactococcus spp., S. thermophilus) species were strongly correlated with one or more volatile organic compound families, including several ethyl esters and methyl ketones that can be linked to pleasant, sweetly floral, fruity, buttery, and creamy odors. This study clearly identified key microorganisms involved in Smen fermentation and maturation that could be used in the future for better fermentation control and improvement of quality attributes.

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Section: Discussionsupporting

confidence: 91%

Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter

et al. 2022

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“…LipY8p showed considerable stability over the pH ranges 5–9 with optimal activity at pH 7.5 ( Fig. 4 B), which is similar to the lipases from Rhizomucor endophyticus [ 32 ] and Candida zeylanoides [ 29 ]. The wide range of stability of the lipase indicated its potential use in both acidic and alkaline conditions.…”

Section: Resultsmentioning

confidence: 60%

“…SYBC WU-3 and Candida albicans [ 7 , 27 , 28 ]. The optimal temperature of LipY8p is lower than many reported cold-active lipases [ 10 , 12 , 14 , [29] , [30] , [31] , [32] , [33] , [34] ], but higher than the lipase from Microbacterium luteolum [ 35 ]. Moreover, similar to these reported cold-active lipases [ 7 , 27 ], the activity of LipY8p drastically declined as the temperature rose above 25 °C and approached inactivition at temperatures above 45 °C ( Fig.…”

Section: Resultsmentioning

confidence: 94%

Cold-active extracellular lipase: Expression in Sf9 insect cells, purification, and catalysis

Zhang

Hao

et al. 2019

Biotechnology Reports

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“…PF 16 T [46]. The optimal catalytic temperature of Lipase 1 and Lipase 2 was much lower than that of most reported cold-active lipases [47][48][49][50][51][52][53][54][55], which indicates that the deep-sea cold seep is an ideal source to screen novel cold-active enzymes. Notably, most of the cold-active lipases exhibit high catalytic activities at low temperature but have a trade-off of low stability [46,56].…”

Section: Discussionmentioning

confidence: 91%

Characterization of Two Unique Cold-Active Lipases Derived from a Novel Deep-Sea Cold Seep Bacterium

et al. 2021

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The deep ocean microbiota has unexplored potential to provide enzymes with unique characteristics. In order to obtain cold-active lipases, bacterial strains isolated from the sediment of the deep-sea cold seep were screened, and a novel strain gcc21 exhibited a high lipase catalytic activity, even at the low temperature of 4 °C. The strain gcc21 was identified and proposed to represent a new species of Pseudomonas according to its physiological, biochemical, and genomic characteristics; it was named Pseudomonas marinensis. Two novel encoding genes for cold-active lipases (Lipase 1 and Lipase 2) were identified in the genome of strain gcc21. Genes encoding Lipase 1 and Lipase 2 were respectively cloned and overexpressed in E. coli cells, and corresponding lipases were further purified and characterized. Both Lipase 1 and Lipase 2 showed an optimal catalytic temperature at 4 °C, which is much lower than those of most reported cold-active lipases, but the activity and stability of Lipase 2 were much higher than those of Lipase 1 under different tested pHs and temperatures. In addition, Lipase 2 was more stable than Lipase 1 when treated with different metal ions, detergents, potential inhibitors, and organic solvents. In a combination of mutation and activity assays, catalytic triads of Ser, Asp, and His in Lipase 1 and Lipase 2 were demonstrated to be essential for maintaining enzyme activity. Phylogenetic analysis showed that both Lipase 1 and Lipase 2 belonged to lipase family III. Overall, our results indicate that deep-sea cold seep is a rich source for novel bacterial species that produce potentially unique cold-active enzymes.

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Purification and Characterization of a Novel Cold-Active Lipase from the Yeast <b><i>Candida zeylanoides</i></b>

Cited by 8 publications

References 35 publications

Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter

Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter

Cold-active extracellular lipase: Expression in Sf9 insect cells, purification, and catalysis

Characterization of Two Unique Cold-Active Lipases Derived from a Novel Deep-Sea Cold Seep Bacterium

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