THE PROPERTIES OF THE CONIDIA OF STRAINS OF THE ACTINOMYCETE &lt;i&gt;STREPTOMYCES LUCENSIS&lt;/i&gt; AND &lt;i&gt;STREPTOMYCES VIOLACEUS&lt;/i&gt; DURING STORAGE AT LOW TEMPERATURES

Sharova, N. Yu.; Выборнова, Т. В.; Принцева, А. А.; Manzhieva, Bairta S.

doi:10.21323/2618-9771-2018-1-3-27-32

Cited by 2 publications

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“…The collection of microorganisms of the All-Russian Research Institute of Food Additives (VNIIPD) contains the Streptomyces lucensis VKPM Ac-1743 and Streptomyces violaceus VKPM Ac-1734 strains -producers of glycosidase inhibitors, which are biologically active substances and potential food micro-ingredients [8]. Earlier studies have shown that during short-term storage for 30 days at a low temperature of 12 °C, the strains retained their viability and inhibitory activity [9].…”

Section: Introductionmentioning

confidence: 99%

Features of low-temperature storage of streptomyces strains - producers of glycosidaz inhibitors

Принцева¹,

Sharova²,

Выборнова

et al. 2019

Food systems

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The aim of the work is to study the inhibitory activity of the Streptomyces lucensis VKPM Ac-1743 and Streptomyces violaceus VKPM Ac-1734 strains stored at –18 °C in a 15 % glycerol solution and in a 0.9 % sodium chloride solution.The object of the study was the actinomycete strains of S. lucensis VKPM Ac-1743 and S. violaceus VKPM Ac-1734 producers of glycosidase inhibitor, which is a micro-ingredient for creating products with a low glycemic index. The storage time was nine months. Bookmark storage was performed by flushing with a taped agar starchcontaining environment of Capek. For comparison, we studied the properties of cultures stored at +4 °C without cryoprotectant.Deep cultivation of Streptomyces strains was carried out in a periodic manner on a medium containing corn starch hydrolyzate under the Multitron incubator shaker (INFORS,Switzerland).Inhibitory activity was determined in inactivated native solutions by a colorimetric method with respect to pancreatic α-amylase, a test glycosidase involved in carbohydrate metabolism, and whose activity was chosen as a criterion for assessing the hypoglycemic action of the inhibitor. The proteinase activity of the inactivated native solution was determined by a modified method using a casein substrate.The experimental data were processed using the methods of mathematical statistics and Excel XP programs.As a result of the research, it was established that the actinomycete strains of S. lucensis and S. violaceus, the producers of glycosidase inhibitors, can maintain inhibitory activity during low-temperature storage for nine months.For the S. lucensis actinomycete strain, stored in a 15 % glycerol solution at – 18 °C, the maximum inhibitory activity is 48 hours in the biotechnological process and is (3686 ± 300) IU/cm3 native solution, and for theviolaceus strain – (3150 ± 200) IU/cm³of the native solution, respectively.For the strain of actinomycete S. lucensis, stored in 0.9 % sodium chloride solution at a temperature of – 18 °C, the maximum inhibitory activity accounts for 72 h of the biotechnological process and is (2600 ± 200) IU/cm³ of the native solution, and for the strain S. violaceus the maximum inhibitory activity accounts for 24 hours of the biotechnological process and is (3530 ± 200) IU/cm³ of the native solution.At a storage temperature of +4 °C, the inhibitory activity for the strain of actinomycete S. lucensis is (560 ± 20) IU/cm³of native solution, and for the strain of S. violaceus – (1747 ± 100) IU/cm³ of native solution, respectively. On the basis of the data obtained, it can be concluded that a temperature of –18 °C is preferred for long-term storage.During the cultivation of Streptomyces strains, proteinase activity ranged from (0,012 ± 0,001) U/cm³ to (0,072 ± 0,002) U/cm³.The obtained data can be applied in further studies to develop conditions for long-term storage of collection crops.

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Section: Introductionmentioning

confidence: 99%

Features of low-temperature storage of streptomyces strains - producers of glycosidaz inhibitors

Принцева¹,

Sharova²,

Выборнова

et al. 2019

Food systems

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Low–Temperature Storage and the Viability Preservation of Streptomyces

Выборнова¹,

Выборнова

Шарова³

et al. 2019

Food Processing: Techniques and Technology

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The most effective way to store microorganisms of different taxonomic groups is at low temperatures from minus 12°C to minus 150°C. The present research features the influence of low temperature (minus 12°C and 18°C) on the viability of collection strains of actinomycetes Streptomyces lucensis VKPM Ac-1743 and Streptomyces violaceus VKPM Ac-1734, producers of glycosidase inhibitors. The strains were stored without a cryoprotector in a 15% glycerol solution and 0.9% sodium chloride aqueous liquid. The research objective was to check their ability to keep their inhibitor activity against pancreatic amylase during corn starch hydrolysate fermentation. The experiment made it possible to determine the titer (CFU in 1 cm3 of the initial inoculum) and inhibitory activity against pancreatic α-amylase. It was revealed that Streptomyces lucensis and Streptomyces violaceus strains in cell initial concentrations of 107 and 108 CFU/cm3 maintained high viability level during four months conservation in 15% glycerol solution and 0.9% sodium chloride aqueous solution at the temperatures of minus 12 °C and minus 18 °C. Most cells survived at the conservation in a 15% glycerol solution at minus 18 °C. The inhibitor activity level in cultural liquid was higher in Streptomyces lucensis and Streptomyces violaceus strains kept in 15% glycerol solution at low the temperatures than in those kept in a 0.9% sodium chloride solution. The cultures kept in a 15% glycerol solution at minus 18 °C had higher inhibitor activity indicators 2600 ± 200 IU/cm3 . The research proved that low-temperature storage of Streptomyces produces no negative effect on the viability and biosynthetic activity of the cultures.

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THE PROPERTIES OF THE CONIDIA OF STRAINS OF THE ACTINOMYCETE <i>STREPTOMYCES LUCENSIS</i> AND <i>STREPTOMYCES VIOLACEUS</i> DURING STORAGE AT LOW TEMPERATURES

Cited by 2 publications

References 1 publication

Features of low-temperature storage of streptomyces strains - producers of glycosidaz inhibitors

Features of low-temperature storage of streptomyces strains - producers of glycosidaz inhibitors

Low–Temperature Storage and the Viability Preservation of Streptomyces

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