Optimization of Fermentation Conditions for Cell Envelope Proteinase Produced by Lactobacillus Plantarum LP69
References
- 1. Agyei, D.&Danquah, M.K.(2010).In-depth characterization of Lactobacillus delbrueckii subsp. lactis 313 for growth and cell-envelope-associated proteinase production. Biochem Eng J, 64,61-68.10.1016/j.bej.2012.03.006
- 2. Agyei, D.&He, L.Z. (2015). Evaluation of cross-linked enzyme aggregates of lactobacillus cell-envelope proteinases, for protein degradation. Food and Bioproducts Processing, 94, 59-69.10.1016/j.fbp.2015.01.004
- 3. Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry,72,248–254.DOI: 10.1016/0003-2697(76)90527-3.10.1016/0003-2697(76)90527-3
- 4. Chen, H., Huang, J., Cao, B. Y., Chen, L., Song, N. (2018). Study of extraction and enzymatic properties of cell-envelope proteinases from a novel wild Lactobacillus plantarum LP69. Catalysts, 8(8), 325. DOI: 10.3390/catal8080325.10.3390/catal8080325
- 5. Chen, H., Hui, Y.X., Chen, L., Wan, H.C., Shu, G.W. & Li, H. (2015). Effect of probiotic Lactobacillus strains on Antioxidant activity from fermented goat milk. Carpathian Journal of Food Science and Technology, 7(2), 109-114.
- 6. Chen, H., Ji, Z., Shu, G.W. & Xing, H. (2012). Effect of probiotic Lactobacillus strains on Angiotensin-I converting enzyme inhibitory activity from fermented goat milk. Adv. Mater. Res,531, 442-445. DOI: 10.4028/www.scientific.net/AMR.531.442.10.4028/www.scientific.net/AMR.531.442
- 7. Christos, G., Papadimitriou. &Anna,V. (2007). Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE) -inhibitory activity. Food Chemistry, 4,1-10.
- 8. Espeche,T.M.B.,Savoy, d.G. G.&Hebert, E. M.(2009). Release of the cell-envelope-associated proteinase of Lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature. Journal of agricultural and food chemistry, 57(18), 8607–8611. DOI: 10.1021/jf901531q.10.1021/jf901531q19754175
- 9. Evivie,S.E., Huo,G.C.& Igene,J.O. (2017).Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics. Food & Nutrition Research,61(1),1318034. DOI: 10.1080/16546628.2017.1318034.10.1080/16546628.2017.1318034547532428659729
- 10. Georgieva, R., Iliev, I.&Haertle,T.(2009).Technological properties of candidate probiotic Lactobacillus plantarum strains[J]. International Dairy Journal, 19(11), 696–702.10.1016/j.idairyj.2009.06.006
- 11. Laloi, P., Atlan, D., Blanc, B., Gilbert, C., Portalier, R. (1991). Cell-wall-associated proteinase of Lactobacillus delbrueckii subsp. bulgaricus CNRZ 397: differential extraction, purification and properties of the enzyme. Appl. Microbiol. Biotechnol., 36, 196–204. DOI: 10.1007/BF0016441910.1007/BF001644191368107
- 12. Liu, S.N., Ye,H.&Zhou,Z.J.(2011).Lactic acid bacteria in traditional fermented Chinese foods. Food Research International, 44(3),643-651.10.1016/j.foodres.2010.12.034
- 13. Ngo, L. T. A., Pham, T. L.&Le, V. V. M. (2008). Purification of endopolygalacturonase from submerged culture of Aspergillus awamori L1 using a two-step procedure: Enzyme precipitation and gel filtration. Int. Food Res. J., 15, 135–140.
- 14. Pang, F.P.&Huo,N.R.(2017).Optimization of Protease-producing Culture Conditions of Lactobacillus helveticus by Response Surface Methodology. China Condiment, 42 (4) 4-8.
- 15. Ren X.F. (2014). Isolation and purification of the cell wall protease from Lactobacillus acidophilus JQ-1 and its hydrolysis of casein to produce ACE inhibitory peptides. Ningbo,Ningbo University.
- 16. Ren, X. F., Pan, D. D., Zeng, X. Q., Zhao, Z. W. &Zhu, D. D.(2014). Optimization of culture conditions and fermentation conditions for Cell Wall Proteinase (CEP) production by Lactobacillus acidophilus. Journal of Chinese Institute of Food Science and Technology, 14(2), 146–153.
- 17. Rolfe, R.D. (2000). The role of probiotic cultures in the control of gastrointestinal health. The Journal of 1.17±0.06U/mg, which provided some references for the future applications of cell-envelope proteases. nutrition, 130(2S Suppl.), 396S–402S. DOI: 10.1093/jn/130.2. 396S.
- 18. Roobab,U., Batool,Z.&Manzoor,M.F.(2020). Sources, formulations, advanced delivery and health benefits of probiotics. Current Opinion in Food Science, 32,17-28. DOI: 10.1016/j.cofs.2020.01.003.10.1016/j.cofs.2020.01.003
- 19. Samartsev, A. A., Astapovich, N. I.&Novik, G. I. (2000). Production of cell-wall-bound proteinases in Bifidobacterium adolescentis 94-BIM. Microbiology, 69(6), 655–658. Doi:10.1023/A:1026697906562.10.1023/A:1026697906562
- 20. Scolari, G., Vescovo, M., Zacconi, C. &Vescovi, F. (2006). Extraction and partial characterization of proteolytic activities from the cell surface of Lactobacillus helveticus Zuc2. Journal of Dairy Science, 89(10), 3800–3809. DOI: 10.3168/jds.S0022-0302(06)72421-3.10.3168/jds.S0022-0302(06)72421-3
- 21. Shu, G.W., Lei, N., Chen, H., Hu, M. & Yang, H. (2016). Application of central composite design to optimize the amount of carbon source and prebiotics for Bifidobacterium bifidum BB01. Acta Universitatis Cibiniensis. Series E: Food Technology, 20(1), 41-52. DOI:10.1515/aucft-2016-000310.1515/aucft-2016-0003
- 22. Siezen,R.J., Tzeneva,V.A.&Castioni,A. (2019). Phenotypic and genomic diversity of Lactobacillus plantarum strains isolated from various. Environmental Microbiology, 12(2010),758–773.
- 23. Tatsuya, U., Jung-Hye, C. &Hor-Gil, H. (2015). Changes in human gut microbiota influenced by probiotic fermented milk ingestion. Journal Dairy Science, 98(6), 3568-3576.DOI: 10.3168/jds.2014-8943.10.3168/jds.2014-894325864056
- 24. Widyastuti,Y. &Febrisiantosa,A. (2014). The role of lactic acid bacteria in milk fermentation. Food and Nutrition Sciences, 5(4),435-442.10.4236/fns.2014.54051
- 25. Zhang C.Y.&Pan D.D. (2016). Study on the culture and extraction conditions of the protease produced by Lactobacillus helveticus. Food Science, 27(10),416-419.
- 26. Zhao, Y., Hong, K.&Zhao,J.X.(2019). Lactobacillus fermentum and its potential immunomodulatory properties. Journal of Functional Foods, 56,21-32. DOI: 10.1016/B978-0-12-374407-4.00265-X.10.1016/B978-0-12-374407-4.00265-X
Language: English
Page range: 135 - 142
Submitted on: Feb 25, 2021
Accepted on: May 10, 2021
Published on: Jun 28, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:
© 2021 Chi Zhang, He Chen, Ni Lei, Guanli Du, Xiangyun Li, Zemin Liu, Jili Cao, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.