Purification and characterization of the pectin lyase and protease produced byPenicillium velutinum grown onEichhornia crassipes under solid state fermentation

Abstract

Penicillium velutinum van Beyma grown on water hyacinth Eichhornia crassipes (Mart.) Solms. wastes as a rich organic source under conditions of solid state fermentation was selected in a preliminary screening for producing interesting levels of pectin lyase (PL) and protease. Addition of some natural additives to the fermentation medium improved the potentiality of enzymes production. PL and protease secreted by P. velutinum under these conditions were purified to electrophoretic homogeneity using ammonium sulphate fractionation and 2-step-column chromatography. The purified PL expressed its maximal activity at 50 °C and pH value of 5.5, showed good stability in the pH range of 5.5 to 6.0 and its midpoint of thermal inactivation (Tm) was 65 °C after 45 min of exposure. Protease expressed its maximal activity at 65 °C and pH value of 7.0, showed good stability in the pH range of 6.5 to 7.5 and its Tm was 75 °C after 45 min of exposure. Ions of Ca, Na and K showed a stimulatory effect and ions of Zn and Mn showed an inhibitory effect. Moreover, Ag and Hg showed complete inhibitory effect on the two enzymes activity. Molecular mass of the purified PL and protease was found to be 42 and 63 kDa respectively.

Improving of hydrolases biosythesis by solid-state fermentation of Penicillium camemberti on rapeseed cake

“… 32 . In any case, we found that ammonium sulfate maximized protease production, in contrast to previous studies indicating that peptone or yeast extract was more advantageous 19 , 30 , 37 , 38 .…”

Adding Value to the Oil Cake as a Waste from Oil Processing Industry: Production of Lipase and Protease by Candida utilis in Solid State Fermentation

“…However, a dissimilar trend of lipase and protease production was also reported when the same strain of Penicillium simplicissimum was grown in castor bean waste under SSF conditions, which is in contrast to our findings [31]. The opposite profile of lipase and protease production by Pseudomonas aeruginosa was also reported by Mahanta et al [32] in SSF using Jatropha seed cake as substrate, indicating that the maximum protease and lipase production was observed on the 3rd and 5th day of fermentation, respectively. This suggests that kinetic parameters of enzyme production may vary according to culture conditions, particularly strain and substrate used.…”

“…Adding additional olive oil in the culture media did not increase the lipase production (data not shown). The maximum production of lipase and protease from C. utilis in SSF using unsupplemented olive cake was 14.31 and 58 Ug -1 of substrate, respectively, comparable or higher that the lipase or protease activity obtained with other microorganisms and solid substrates [12,13,30,32]. Nevertheless, lipolytic activity seems to be much lower than this produced by C. rugosa in SSF by using coconut oil cake as a Fig.…”

The First Comprehensive Biodiversity Study of Culturable Fungal Communities Inhabiting Cryoconite Holes in the Werenskiold Glacier on Spitsbergen (Svalbard Archipelago, Arctic)

“…All four species are well known for their wide metabolic abilities and are constantly reported as being useful in industry and biotechnology. Some notable examples are: the fermentation of katsuobushi into karebushi (traditional Japanese cuisine) by A. pseudoglaucus [ 74 ]; the production of volatile compounds for traditional Chinese dry sausages by A. pseudoglaucus [ 75 ]; the production of mycophenolic acid by A. pseudoglaucus [ 76 ]; bioremediation by A. sydowii [ 77 , 78 , 79 ]; the production of monoterpenoids by A. sydowii [ 80 ]; the production of different polyketides by A. sydowii and P. velutinum [ 80 , 81 , 82 ]; the production of xylanases by A. sydowii [ 83 ]; the production of fructooligosaccharides by P. expansum [ 84 ]; the production of patulin, citrinin, and lipases by P. expansum [ 85 , 86 , 87 ]; and the production of pectin lyase and protease by P. velutinum [ 88 ]. The isolation and characterization of novel environmental strains of microorganisms that are already known for their biotransformation abilities may lead to the further improvement and better understanding of biotechnological processes, especially in the case of extremophilic strains (such as those in the Arctic), which might possess cold-adapted variants (protein muteins) of already known enzymes.…”