Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate
Samo za registrovane korisnike
2020
Autori
Gazikalović, IvanaJovanović, Jelena
Šekuljica, Nataša
Luković, Nevena
Jakovetić Tanasković, Sonja
Knežević-Jugović, Zorica
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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 h...as 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.
Ključne reči:
Wheat gluten / Enzymatic hydrolysis / Submerged fermentation / Optimization / Enzyme production / Bacillus subtilis / Proteolytic enzymeIzvor:
Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress, 2020, 85-86Izdavač:
- Skopje : Consulting and training center - KEY
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200287 (Inovacioni centar Tehnološko-metalurškog fakulteta u Beogradu doo) (RS-MESTD-inst-2020-200287)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200135 (Univerzitet u Beogradu, Tehnološko-metalurški fakultet) (RS-MESTD-inst-2020-200135)
- 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)
- Innovation Project / LAVGLU - Innovative processes of production cereals-based functional products enriched with non-allergenic proteins and bioactive peptides
Kolekcije
Institucija/grupa
Tehnološko-metalurški fakultetTY - CONF AU - Gazikalović, Ivana AU - Jovanović, Jelena AU - Šekuljica, Nataša AU - Luković, Nevena AU - Jakovetić Tanasković, Sonja AU - Knežević-Jugović, Zorica PY - 2020 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6254 AB - 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. PB - Skopje : Consulting and training center - KEY C3 - Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress T1 - Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate EP - 86 SP - 85 UR - https://hdl.handle.net/21.15107/rcub_technorep_6254 ER -
@conference{ author = "Gazikalović, Ivana and Jovanović, Jelena and Šekuljica, Nataša and Luković, Nevena and Jakovetić Tanasković, Sonja and Knežević-Jugović, Zorica", year = "2020", 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.", publisher = "Skopje : Consulting and training center - KEY", journal = "Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress", title = "Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate", pages = "86-85", url = "https://hdl.handle.net/21.15107/rcub_technorep_6254" }
Gazikalović, I., Jovanović, J., Šekuljica, N., Luković, N., Jakovetić Tanasković, S.,& Knežević-Jugović, Z.. (2020). Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate. in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress Skopje : Consulting and training center - KEY., 85-86. https://hdl.handle.net/21.15107/rcub_technorep_6254
Gazikalović I, Jovanović J, Šekuljica N, Luković N, Jakovetić Tanasković S, Knežević-Jugović Z. Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate. in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress. 2020;:85-86. https://hdl.handle.net/21.15107/rcub_technorep_6254 .
Gazikalović, Ivana, Jovanović, Jelena, Šekuljica, Nataša, Luković, Nevena, Jakovetić Tanasković, Sonja, Knežević-Jugović, Zorica, "Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate" in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress (2020):85-86, https://hdl.handle.net/21.15107/rcub_technorep_6254 .