dc.creator | Gazikalović, Ivana | |
dc.creator | Jovanović, Jelena | |
dc.creator | Šekuljica, Nataša | |
dc.creator | Luković, Nevena | |
dc.creator | Jakovetić Tanasković, Sonja | |
dc.creator | Knežević-Jugović, Zorica | |
dc.date.accessioned | 2023-03-21T14:16:52Z | |
dc.date.available | 2023-03-21T14:16:52Z | |
dc.date.issued | 2020 | |
dc.identifier.isbn | 978-608-4565-14-7 | |
dc.identifier.uri | http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6254 | |
dc.description.abstract | In modern times wheat gluten has drawn attention to many research groups.
Wheat gluten represents one of the most widely used proteins in the food
industry. It is a byproduct of the starch industry and has a higher percentage
of protein content compared to other plant-based protein sources. In order to
help reduce the allergenicity of wheat gluten, bacterial enzymes have been
proven to have beneficial results in wheat gluten treatment. In search for
an extracellular peptidase producing strain we have tested Bacillus subtilis
TMF-1 isolate, which has previously been proven to have several enzyme
activities. B. subtilis TMF-1 isolate has a food grade status, making it safe
for application in the food industry. Thus, the aim of this research was to
examine the possibility of utilizing mentioned strain in terms of glutendegrading
enzyme production.
Tested strain was first streaked onto several agar plates in order to detect
extracellular peptidase activity. Bacterial isolate has then been sequentially
transferred to the same growth medium several times. Conditions varied for
the submerged fermentation in 25 mL flasks were pH value of fermentation
broth, concentration of gluten powder (0 - 10 g/L) in fermentation broth
and concentration of peptone (0 - 1 g/L). Shaking flasks containing the
fermentation broth with the bacterial strain were kept for 48 h at 37 0C.
The results obtained show that the isolate has the possibility of thriving
in low acidic to neutral pH values of the fermentation broth. Varied gluten concentrations showed that even 1 g/L of gluten powder was sufficient for the
bacterial strain to manifest extracellular proteolytic enzyme activity. Peptone
concentrations were also varied, but even the minimal presence of peptone
has proven beneficial for bacterial growth and proteolytic activity.
This research show that the B. subtilis TMF-1 isolate has proteolytic activity
specific for wheat gluten as substrate and that it may be used in further
research in order to utilize its enzymatic production abilities for lowering
wheat gluten allergenicity. | sr |
dc.language.iso | en | sr |
dc.publisher | Skopje : Consulting and training center - KEY | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200287/RS// | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200135/RS// | sr |
dc.relation | Scientific and Technological Collaboration of the Republic of Serbia and PR China - Project #I-1 (Title: Development of new biological processes in the value added utilization of agro-industrial waste) | sr |
dc.relation | Innovation Project / LAVGLU - Innovative processes of production cereals-based functional products enriched with non-allergenic proteins and bioactive peptides | sr |
dc.rights | restrictedAccess | sr |
dc.source | Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress | sr |
dc.subject | Wheat gluten | sr |
dc.subject | Enzymatic hydrolysis | sr |
dc.subject | Submerged fermentation | sr |
dc.subject | Optimization | sr |
dc.subject | Enzyme production | sr |
dc.subject | Bacillus subtilis | sr |
dc.subject | Proteolytic enzyme | sr |
dc.title | Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate | sr |
dc.type | conferenceObject | sr |
dc.rights.license | ARR | sr |
dc.citation.epage | 86 | |
dc.citation.spage | 85 | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_technorep_6254 | |
dc.type.version | publishedVersion | sr |