Enhancement of transglutaminase production in Streptomyces mobaraensis DSM 40587 by non-nutritional stress conditions: Effects of heat shock, alcohols, and salt treatments

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• 作者：Lili Zhang (1)
  Lanwei Zhang (1) lanweizhang@yahoo.com.cn
  Huaxi Yi (1)
  Ming Du (1)
  Yingchun Zhang (1)
  Xue Han (1)
  Zhen Feng (2)
  Jingyan Li (1)
  Yuehua Jiao (1)
  Yanhe Zhang (3)
  Chunfeng Guo (1)
• 关键词：Key words Streptomyces mobaraensis &#8211 ; Transglutaminase Production &#8211 ; Heat Shock &#8211 ; Salt Stress &#8211 ; Alcohols Treatment
• 刊名：Korean Journal of Chemical Engineering
• 出版年：2012
• 出版时间：July 2012
• 年：2012
• 卷：29
• 期：7
• 页码：913-917
• 全文大小：573.2 KB
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• 作者单位：1. School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090 China2. College of Food Science, Northeast Agricultural University, Harbin, 150090 China3. National Key Laboratory of Veterinary Biotechnology, Harbin Veterinary Research Institute, Chinese Academy of Agricultural Sciences, Harbin, 150001 China
• ISSN：1975-7220

文摘

Stress-mediated bioprocess is a strategy designed to enhance biological target productivity. In this study, an attempt was made to enhance transglutaminase (TGase) production by Streptomyces mobaraensis by using different stress conditions including heat shock, alcohols and salt stress. Results showed that the effects of stress on TGase production depended on the type applied. For heat shock, TGase production (1.32 U/ml) was recorded maximum in the culture treated at 48 h post inoculation in water bath at 60 掳C for 1 min. For alcohols treatment, the maximum activity of TGase (1.77 and 1.75 U/ml) was obtained when 3% methanol was added into the medium at 0 or 24 h of fermentation. However, a 3.5-fold increased production of TGase (3.8 U/ml) was observed in the medium supplemented with 0.2 mol/l MgCl₂ compared with the basic medium at the beginning of fermentation. In conclusion, TGase production from S. mobaraensis was improved by heat shock, methanol and salt stress treatments, MgCl₂ stress was the most effective.