Research Note: Sauerkraut Brine: a Potential Substrate for Production of Yeast β-Glucosidase

Sim, So-Yeon; Hang, Y. D.

doi:10.1006/fstl.1996.0055

Cited by 9 publications

(4 citation statements)

References 10 publications

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“…2000), Rhizopus oryzae (25·3 U g −1 h −1 , Takii et al. 2005), Candida peltata (32·5 U g −1 h −1 ; Saha and Bothast 1996) and Candida Molischiana (190 U g −1 h −1 ; Sim and Hang 1996).…”

Section: Discussionunclassified

“…BGL (20 mmol l )1 s )1 ; Kaur et al 2007) and Fusarium oxysporum (323AE3 mmol l )1 s )1 ) (Paul et al 1994). In addition, BGL productivity of F. pinicola (1900 U g )1 h )1 ) with supplemental thiamine was higher than those of other BGL-producing strains including Thermoascus aurantiacus (0AE74 U g )1 h )1 , Gomes et al 2000), Rhizopus oryzae (25AE3 U g )1 h )1 , Takii et al 2005), Candida peltata (32AE5 U g )1 h )1 ; Saha and Bothast 1996) and Candida Molischiana (190 U g )1 h )1 ; Sim and Hang 1996).…”

Section: Discussionmentioning

confidence: 99%

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Thiamine increases β-glucosidase production in the newly isolated strain ofFomitopsis pinicola

Joo

Lee

Sim

et al. 2009

Letters in Applied Microbiology

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Aims: To isolate a high b-glucosidase (BGL)-producing strain and to optimize BGL production in the isolated strain. Methods and Results: A high BGL-producing strain was isolated and identified as Fomitopsis pinicola KMJ812 based on its morphology and a comparison of sequence of its internal transcribed spacer rDNA gene. To increase BGL production, F. pinicola was supplemented with various vitamins. Supplementation with thiamine (20 mg l )1 ) improved BGL production in F. pinicola cultures by 3AE7-fold to give a specific activity of 114AE4 lmol min )1 mg )1 protein, one of the highest among BGL-producing micro-organisms. The increased production of BGL in the thiamine-supplemented culture was confirmed by 2D electrophoresis followed by MS ⁄ MS sequencing. The BGL purified from F. pinicola culture showed the highest catalytic efficiency ever reported. Conclusion: Supplemental thiamine remarkably increased BGL production by a novel BGL-producing strain, F. pinicola KMJ812.Significance and Impact of the Study: Our results provide a high BGL-producing strain and the production media for BGL production, and should contribute to better industrial production of glucose via biological processes.

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Section: Discussionunclassified

Section: Discussionmentioning

confidence: 99%

Thiamine increases β-glucosidase production in the newly isolated strain ofFomitopsis pinicola

Joo

Lee

Sim

et al. 2009

Letters in Applied Microbiology

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“…Os tempos de incubação para a determinação da atividade de β-1,3-glucanase descritos na literatura variam em intervalos de 10 a 20 minutos (GIESE et al, 2005;SIM, HANG, 1996) ou bem maiores como 1 hora (VÁSQUEZ-GARCIDUEÑAS; LEAL-MORALES; HERRERA-ESTRELLA, 1998;DAENEN et al, 2008;PENG et al, 2009 As β-glucanases também podem ter a atividade inibida pela presença de compostos como clorofórmio, benzenóides, organofosfatos e quelantes, entre outros, bem como pela concentração de substrato ou de produtos formados durante a reação (RANA et al, 2003 (YI et al, 2008).…”

Section: Parâmetros Para a Determinação Da Atividade Enzimáticaunclassified

beta-(1,3)-Glucanases Fúngicas: Produção e Aplicações Biotecnológicas.

Bauermeister¹,

Rezende²,

Giese³

et al. 2010

Semina: Tech. Ex.

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Resumoβ-1,3-Glucanases são enzimas que hidrolisam ligações glicosídicas do tipo β-1,3 presentes em β-D-glucanas, liberando glucose como produto principal. Estas enzimas são produzidas por fungos filamentosos e leveduriformes, assim como bactérias, apresentando amplas aplicações biotecnológicas. O objetivo do presente trabalho foi revisar a literatura publicada sobre β-1,3-glucanases fúngicas, enfatizando-se suas funções nos micro-organismos, alguns parâmetros utilizados para a determinação da atividade enzimática, substratos utilizados e condições de cultivo para a sua produção. Também foram relatadas aplicações destas enzimas na obtenção de oligossacarídeos bioativos, na caracterização da parede celular de micro-organismos, no controle biológico de patógenos de algumas plantas, como aditivos em rações para animais, além de sua adição em vinhos para melhorar as características organolépticas. Palavras-chave: Enzimas. β-glucanas. Fungos filamentosos. Leveduras. Abstractβ-1,3-Glucanases are enzymes that hydrolyze glycosidic linkages of the β-1,3 type present in β-Dglucans, liberating glucose as the main product. These enzymes are produced by filamentous fungi and yeasts, as well as bacteria and have wide biotechnological applications. The objective of this work was to review the published literature on fungal β-1,3-glucanases, emphasizing their biological functions, some parameters used to determine enzyme activity, the current substrates and culture conditions to produce these hydrolases. Also reported are their applications to obtain bioactive oligosaccharides, to structurally characterize microbial cell walls, their use in biological control of some plant pathogens, as feed additives, and also their addition to wines to improve the organoleptic characteristics.

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“…LA fermentation of vegetables is popular in several African, Asian, European and Latin American countries (Nguyen 2000). The most popular is sauerkraut , which is a finely shredded cabbage that has been fermented by various LA bacteria, including Leuconostoc , Lactobacillus and Pediococcus (Sim and Hang 1996). With the popularity of sauerkraut, many other vegetables such as cucumbers, turnips, cauliflower, green tomatoes, French beans, carrots, onions, celery and radishes are also fermented and made into nutritious products (Nguyen 2000).…”

Section: Introductionmentioning

confidence: 99%

Consumer Acceptance of Lactic Acid-Fermented Sweet Potato Pickle

Sivakumar

Panda

Ray

et al. 2010

Journal of Sensory Studies

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The success of any novel food product is largely determined by the consumer acceptance of its sensory quality. The objective of the present study was to evaluate the sensory attributes of lactic acid‐fermented sweet potato (SP) pickles with the prospective consumers to develop a statistical model for predicting consumer acceptance decisions. The pickles prepared from β carotene‐ and anthocyanin‐rich SP varieties in 8 and 10% salt (NaCl) solutions were evaluated for their sensory attributes, i.e., appearance, color, texture, aroma and sourness, by 100 rural consumers from the Orissa State of India during 2008. The consumers liked SP pickle made in 8% NaCl solution. The logistic regression modeling of the sensory and consumer attributes revealed that the sourness (Wald statistic = 11.328, P = 0.001) and aroma (Wald statistic = 8.374, P = 0.004) of the SP pickle determined the consumer acceptability. Analysis also showed that the highly educated consumers were most likely to accept this SP pickle (Wald statistic = 5.038, P = 0.025). PRACTICAL APPLICATIONS The rural people living in the geographically and socially isolated places of developing countries are often plagued by acute malnutrition. Fortifying the staple foods with essential nutrients is an effective strategy to eradicate malnutrition through natural means. Sweet potato (SP) is cultivated extensively in the rain‐fed and hilly tracts of India and is a popular secondary staple food for tribes during off season. Vegetable pickles are popular adjuncts in India, which are consumed regularly along with staple foods. Thus, the pickles prepared from antioxidant‐rich SP can provide essential nutrients like β‐carotene and anthocyanin which can help the rural people to eradicate malnutrition at a cheaper cost. Besides, statistical modeling of the SP pickle acceptance decisions can help the policymakers to identify potential consumer segments for promoting this pickle.

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Research Note: Sauerkraut Brine: a Potential Substrate for Production of Yeast β-Glucosidase

Cited by 9 publications

References 10 publications

Thiamine increases β-glucosidase production in the newly isolated strain ofFomitopsis pinicola

Thiamine increases β-glucosidase production in the newly isolated strain ofFomitopsis pinicola

beta-(1,3)-Glucanases Fúngicas: Produção e Aplicações Biotecnológicas.

Consumer Acceptance of Lactic Acid-Fermented Sweet Potato Pickle

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