This study demonstrated that Bacillus licheniformis HDYM-03 and Bacillus megaterium HDYM-09, isolated from a liquid sample of fl ax retting pool, were able to produce pectinolytic enzymes using polysaccharides as subs...This study demonstrated that Bacillus licheniformis HDYM-03 and Bacillus megaterium HDYM-09, isolated from a liquid sample of fl ax retting pool, were able to produce pectinolytic enzymes using polysaccharides as substrates. Bacillus megaterium HDYM-09 produced pectin lyase that exhibited the highest activity of 2116.71 ± 11.55 U/mL. Bacillus licheniformis HDYM-03 produced pectate lyase that exhibited the highest activity of 611.21 ± 14.54 U/mL. Based on these fi ndings, we constructed four retting systems to degrade the pectin substance. The results showed that the content of galacturonic acid in the mixed system was 529.21 μg/mL, the content of reducing sugar was 98.14 mg/mL, and the weight loss ratio of cells reached 19.49%, which were signifi cantly higher than those in other systems. The mixed system has more advantages, and the utilization rate of degumming was higher, which further ensured that the degumming can be carried out effi ciently and quickly. The mixed system exhibits feasible applications in the fi ber and textile industry.展开更多
Nodular structures were formed by rhizobia on oilseed rape roots following treatment with pectinolytic bacteria. Nodules developed within 50 days.Photomicrograph of nodule cells showed that the capsulated bacteria wer...Nodular structures were formed by rhizobia on oilseed rape roots following treatment with pectinolytic bacteria. Nodules developed within 50 days.Photomicrograph of nodule cells showed that the capsulated bacteria were intrarellular.Rhizobia reisolated from the root nodules retained not only the ability of nodulation but also the characteristic of resistance to 100 μg neomycin mL-1.A low nitrogenaSe activity of the nodules was determined by the method of acetylene reduction.展开更多
[Objectives]This study was conducted to discuss the effect of chitin treatment on softening of Actinidia arguta Huanyou No.1 as the test material.[Methods]Huanyou No.1 was sprayed with chitin,and the changes of some p...[Objectives]This study was conducted to discuss the effect of chitin treatment on softening of Actinidia arguta Huanyou No.1 as the test material.[Methods]Huanyou No.1 was sprayed with chitin,and the changes of some physiological and biochemical indexes in fruit softening were investigated.[Results]Chitin treatment significantly improved single fruit weight,increased soluble solid content,but decreased titratable acid content and significantly reduced the content of cellulose and hemicellulose;and the chitin treatment significantly inhibited the breakdown of pectin,cellulose and hemicellulose,and inhibited the activities of PG enzyme andβ-Gal enzyme.[Conclusions]Chitin spray treatment could increase the yield of A.arguta,and improve its quality and storage property.展开更多
Caatinga passion fruit waste(CPFW):Wheat bran has shown reliable performance for enzyme production.However,the mixture of wheat bran and CPFW may provide all nutrient sources needed by Aspergillus niger for pectinase ...Caatinga passion fruit waste(CPFW):Wheat bran has shown reliable performance for enzyme production.However,the mixture of wheat bran and CPFW may provide all nutrient sources needed by Aspergillus niger for pectinase generation.This work investigates the production of pectinolytic enzymes using a substrate composed of CPFW:Wheat bran using Aspergillus niger FSDE16 via semi-solid-state fermentation(SSSF).A blend of wheat bran:CPFW(1:1,g/g)with 60%moisture content was inoculated with 106 spores/mL for 144 h.Substrates were fermented using the 7 combinations of temperature(25-75℃)and pH(3-6)dispose in an experimental design.Upon the completion of fermentation,all analyses were conducted including the enzymatic production,optimal activity,and enzymatic thermostability.Afterwards,grape juice clarification was conducted,and the clarified juice was evaluated considering viscosity reduction,yield increase,turbidity reduction,yield increase,colour,and phenolic profile.Results demonstrate that enzyme stability was achieved within the temperature range of 30-40℃,with optimal activity recorded at 50℃(42.7 U/g).The application of crude enzymatic extract in grape juice clarification led to an increase of yield(>280%),and a viscosity(>80%)and turbidity(>98%)reduction.The clarification treatment revealed a significant increase in the phenolic compounds evaluated,except epi-catechin gallate,Pro-B2,and resveratrol,which reduced their concentrations.The clarification resulted in a colour intensity reduction.This study underscores the potential of using food waste for enzyme production,presenting a sustainable approach with implications for cost reduction and waste management in the food industry.展开更多
基金supported by the National Natural Science Foundation of China (Nos. 31270534, 31770538)the National Natural Science Youth Foundation of China (No. 31300355)the Post-Doctorate Foundation of Heilongjiang Province (No. LBH-Z15214)
文摘This study demonstrated that Bacillus licheniformis HDYM-03 and Bacillus megaterium HDYM-09, isolated from a liquid sample of fl ax retting pool, were able to produce pectinolytic enzymes using polysaccharides as substrates. Bacillus megaterium HDYM-09 produced pectin lyase that exhibited the highest activity of 2116.71 ± 11.55 U/mL. Bacillus licheniformis HDYM-03 produced pectate lyase that exhibited the highest activity of 611.21 ± 14.54 U/mL. Based on these fi ndings, we constructed four retting systems to degrade the pectin substance. The results showed that the content of galacturonic acid in the mixed system was 529.21 μg/mL, the content of reducing sugar was 98.14 mg/mL, and the weight loss ratio of cells reached 19.49%, which were signifi cantly higher than those in other systems. The mixed system has more advantages, and the utilization rate of degumming was higher, which further ensured that the degumming can be carried out effi ciently and quickly. The mixed system exhibits feasible applications in the fi ber and textile industry.
文摘Nodular structures were formed by rhizobia on oilseed rape roots following treatment with pectinolytic bacteria. Nodules developed within 50 days.Photomicrograph of nodule cells showed that the capsulated bacteria were intrarellular.Rhizobia reisolated from the root nodules retained not only the ability of nodulation but also the characteristic of resistance to 100 μg neomycin mL-1.A low nitrogenaSe activity of the nodules was determined by the method of acetylene reduction.
文摘[Objectives]This study was conducted to discuss the effect of chitin treatment on softening of Actinidia arguta Huanyou No.1 as the test material.[Methods]Huanyou No.1 was sprayed with chitin,and the changes of some physiological and biochemical indexes in fruit softening were investigated.[Results]Chitin treatment significantly improved single fruit weight,increased soluble solid content,but decreased titratable acid content and significantly reduced the content of cellulose and hemicellulose;and the chitin treatment significantly inhibited the breakdown of pectin,cellulose and hemicellulose,and inhibited the activities of PG enzyme andβ-Gal enzyme.[Conclusions]Chitin spray treatment could increase the yield of A.arguta,and improve its quality and storage property.
基金financial support provided by PROPESQ/UFPB(PVF14848-2021)to the Coordination for the Improvement of Higher Level Personnel(CAPES)for granting a schol-arship during this study+1 种基金to EMBRAPA(The Brazilian Agricultural Research Corporation),Petrolina/PE/Braziland to the Postgraduate Program in Food Science&Technology(PPGCTA),Campus I,at Federal University of Paraíba,(UFPB),Brazil.
文摘Caatinga passion fruit waste(CPFW):Wheat bran has shown reliable performance for enzyme production.However,the mixture of wheat bran and CPFW may provide all nutrient sources needed by Aspergillus niger for pectinase generation.This work investigates the production of pectinolytic enzymes using a substrate composed of CPFW:Wheat bran using Aspergillus niger FSDE16 via semi-solid-state fermentation(SSSF).A blend of wheat bran:CPFW(1:1,g/g)with 60%moisture content was inoculated with 106 spores/mL for 144 h.Substrates were fermented using the 7 combinations of temperature(25-75℃)and pH(3-6)dispose in an experimental design.Upon the completion of fermentation,all analyses were conducted including the enzymatic production,optimal activity,and enzymatic thermostability.Afterwards,grape juice clarification was conducted,and the clarified juice was evaluated considering viscosity reduction,yield increase,turbidity reduction,yield increase,colour,and phenolic profile.Results demonstrate that enzyme stability was achieved within the temperature range of 30-40℃,with optimal activity recorded at 50℃(42.7 U/g).The application of crude enzymatic extract in grape juice clarification led to an increase of yield(>280%),and a viscosity(>80%)and turbidity(>98%)reduction.The clarification treatment revealed a significant increase in the phenolic compounds evaluated,except epi-catechin gallate,Pro-B2,and resveratrol,which reduced their concentrations.The clarification resulted in a colour intensity reduction.This study underscores the potential of using food waste for enzyme production,presenting a sustainable approach with implications for cost reduction and waste management in the food industry.
