Purification of extracellular acid protease and analysis of fermentation metabolites by Synergistes sp. utilizing proteinaceous solid waste from tanneries

Kumar, A. Ganesh; Nagesh, Narayana; Prabhakar, T. G.; Sekaran, G.

doi:10.1016/j.biortech.2007.05.001

Cited by 54 publications

(33 citation statements)

References 32 publications

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“…The results showed the optimum temperature of protease from P.pentosaceus 220 was around 35℃. It was in line with several other reports showing that the optimum temperature of acidic protease from bacteria and fungi was in the range of 35 _ 40℃ (Kumar et al, 2008;Li et al, 2014). But the optimum temperature of acidic protease from P.pentosaceus 220 was lower than that from Aspergillus clavatus (50℃) (Silva et al, 2011) and…”

Section: Effect Of Temperature On the Protease Activity And Stabilitysupporting

confidence: 92%

“…Lactis LB12 (53 kDa) (Guo et al, 2009), Bacillus subtilis (44 kDa) (Yang et al, 2000), Synergistes sp. (60 kDa) (Kumar et al, 2008), Monascus purpureus CCRC31499 (40 kDa) (Liang et al, 2006), but higher than those produced by Bacillus proteolysicus CFR3001 (29 kDa) (Bhaskar et al, 2007), Aspergillus clavatus (30.4 kDa) and Aspergillus oryzae LK-101 (26 kDa) (Lee et al, 2010).…”

Section: (Data Not Shown)mentioning

confidence: 87%

“…(Kumar et al, 2008), Ustilago maydis (Mercado-Flores et al, 2003) were not sensitive to chelating agent of EDTA.…”

Section: Effect Of Metal Ions On Protease Activitymentioning

confidence: 89%

“…The optimum pH of protease from P.pentosaceus 220 was lower than those acidic protease from Synergistes sp. (pH 5.5 _ 6.5) (Kumar et al, 2008)), Rhizopus oryzae (pH5.5) (Kumar et al, 2005),…”

Section: (Data Not Shown)mentioning

confidence: 99%

“…Due to the contribution of protease produced by microorganism to the formation of texture and flavor of fermented food and its wide industrial application, a number of proteases from several different strains including bacteria and fungi were purified and characterized (Hsiao et al, 2014;Kumar et al, 2008;Kumar et al, 2005;Lee et al, 2010;Li et al, 2014;Mercado-Flores et al, 2003;Shankar et al, 2011;Silva et al, 2011). Pediococcus pentosaceus is kind of LAB widely existed in fermented meat and usually used as starter strains in manufacture of various fermented fish (Asiedu and Sanni, 2002;Glatman et al, 2000;Riebroy et al, 2008;Xu et al, 2010;Yin and Jiang, 2001).…”

Section: Introductionmentioning

confidence: 99%

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Purification and Characterization of an Extracellular Acidic Protease of <i>Pediococcus pentosaceus</i> Isolated from Fermented Fish

Dai

Zang

et al. 2015

FSTR

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Protease from lactic acid bacteria is of great importance to flavor and texture quality of fermented foods. An acidic protease from Pediococcus pentosaceus 220 was purified to homogeneity with a 11.5-fold increase in specific activity and 13.4% of recovery by precipitation with ammonium sulfate ( . The enzyme activity was also strongly inhibited by Sodium dodecyl sulfate and EDTA. It could be deduced that the purified enzyme was an acidic metalloprotease.

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Section: Effect Of Temperature On the Protease Activity And Stabilitysupporting

confidence: 92%

Section: (Data Not Shown)mentioning

confidence: 87%

“…(Kumar et al, 2008), Ustilago maydis (Mercado-Flores et al, 2003) were not sensitive to chelating agent of EDTA.…”

Section: Effect Of Metal Ions On Protease Activitymentioning

confidence: 89%

Section: (Data Not Shown)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Purification and Characterization of an Extracellular Acidic Protease of <i>Pediococcus pentosaceus</i> Isolated from Fermented Fish

Dai

Zang

et al. 2015

FSTR

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The psychrotrophic yeast Sporobolomyces roseus LOCK 1119 as a source of a highly active aspartic protease for the in vitro production of antioxidant peptides

Białkowska

Krysiak

Florczak

et al. 2018

Biotech and App Biochem

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A psychrotrophic yeast strain producing a cold-adapted protease at low temperature was classified as Sporobolomyces roseus. In standard YPG medium, S. roseus LOCK 1119 synthesized an extracellular protease with an activity of approximately 560 U/L. Optimization of medium composition and process temperature considerably enhanced enzyme biosynthesis; an approximate 70% increase in activity (2060 U/L). The native enzyme was purified to homogeneity by cation exchange chromatography followed by a size exclusion step, resulting in a 103-fold increase in specific activity (660 U/mg) with 25% recovery. The enzyme displayed 10%-30% of its maximum activity at 0-25 °C, with the optimum temperature being 50°C. Protease G8 was strongly inactivated by pepstatin A, an aspartic protease inhibitor. The enzyme was used to hydrolyze four natural substrates, and their antioxidant activities were evaluated against 1,1-diphenyl-2-picrylhydrazyl. The highest antioxidant activity (69%) was recorded for beef casein.

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Influence of fermentation metabolites on redox potential in anaerobic digestion of proteinaceous solid wastes by Synergistes sp.

Kumar

Kirubagaran

Nagesh

et al. 2010

Engineering in Life Sciences

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The anaerobic digestion of animal fleshing from tannery solid waste was investigated with regard to hydrolytic enzymes, protease and lipase, fermentative enzyme deaminase, soluble protein and amino acids, redox potential (Eh), volatile fatty acids, ammonia and carbon dioxide up to 120 h of retention time. The release of these fermentation metabolites at various retention times greatly influenced the Eh. In the hydrolytic phase, the maximum value of Eh was −50 mV and it reached the minimum of −350 mV in 24 h in the fermentative phase. The minimum and maximum values of Eh were −387 and −452 mV at 80 h of anaerobic digestion. The release of extracellular metabolites was confirmed by HPLC and GC‐MS. In this study, we have found that the ammonia and pH had a substantial influence on the Eh during the anaerobic digestion of animal fleshing.

show abstract

Purification of extracellular acid protease and analysis of fermentation metabolites by Synergistes sp. utilizing proteinaceous solid waste from tanneries

Cited by 54 publications

References 32 publications

Purification and Characterization of an Extracellular Acidic Protease of <i>Pediococcus pentosaceus</i> Isolated from Fermented Fish

Purification and Characterization of an Extracellular Acidic Protease of <i>Pediococcus pentosaceus</i> Isolated from Fermented Fish

The psychrotrophic yeast Sporobolomyces roseus LOCK 1119 as a source of a highly active aspartic protease for the in vitro production of antioxidant peptides

Influence of fermentation metabolites on redox potential in anaerobic digestion of proteinaceous solid wastes by Synergistes sp.

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