Optimization of Fermentation Conditions, Enzymatic Properties and Degradation Products of Agarase Produced by Marine Bacterium Sphingomonas sp. Q2
This study was aimed at optimization of the fermentation conditions for agarase production by Sphingomonas sp.Q2 which was isolated from Gracilaria and characterization of its enzymatic properties and degradation products. The optimum fermentation conditions were determined by response surface analy...
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The editorial department of Science and Technology of Food Industry
2023-09-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090058 |
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| author | Xiqian QIAN Leke QIAO Hongfeng ZHANG Xiaolu JIANG Peng WANG Jingliang ZHANG |
| author_facet | Xiqian QIAN Leke QIAO Hongfeng ZHANG Xiaolu JIANG Peng WANG Jingliang ZHANG |
| author_sort | Xiqian QIAN |
| collection | DOAJ |
| description | This study was aimed at optimization of the fermentation conditions for agarase production by Sphingomonas sp.Q2 which was isolated from Gracilaria and characterization of its enzymatic properties and degradation products. The optimum fermentation conditions were determined by response surface analysis. The agarase was purified by (NH4)2SO4 precipitation and column separation and its enzymatic properties was investigated. The results indicated that the optimal culture medium components for agarase production were agar 4.42 g/L, K2HPO4 1.30 g/L, NaCl 10.51 g/L. The highest enzyme activity of 1085.71 U/mL was obtained ,which was 1.58 times compared with the initial activity. The crude enzyme was purified 7 times with 112048.82 U/mg of enzyme activity. The recovery rate of agarase was 48.04%. The enzyme had optimal temperature and pH of 40 ℃ and 6.5, respectively. The enzyme activity remained above 90% when stored at the optimum temperature for 8 h. The capital hydrolysates were identified as neoagarotetraose by MS and 13C-NMR. The agarase showed a good thermal stability and high stability, which laid the foundation for the development and application of functional oligosaccharides agar. |
| first_indexed | 2024-03-12T01:54:16Z |
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| id | doaj.art-6f8cba722c8d4a5ba3e77661dd7b982f |
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| issn | 1002-0306 |
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| last_indexed | 2024-03-12T01:54:16Z |
| publishDate | 2023-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj.art-6f8cba722c8d4a5ba3e77661dd7b982f2023-09-08T06:41:53ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-09-01441813914610.13386/j.issn1002-0306.20220900582022090058-18Optimization of Fermentation Conditions, Enzymatic Properties and Degradation Products of Agarase Produced by Marine Bacterium Sphingomonas sp. Q2Xiqian QIAN0Leke QIAO1Hongfeng ZHANG2Xiaolu JIANG3Peng WANG4Jingliang ZHANG5Ocean University of China, College of Food Science and Engineering, Qingdao 266003, ChinaQingdao Institute of Marine Biomedicine, Qingdao 266100, ChinaQingdao Hailaimei Company, Qingdao 266400, ChinaOcean University of China, College of Medicine, Qingdao 266003, ChinaOcean University of China, College of Food Science and Engineering, Qingdao 266003, ChinaQingdao Institute of Marine Biomedicine, Qingdao 266100, ChinaThis study was aimed at optimization of the fermentation conditions for agarase production by Sphingomonas sp.Q2 which was isolated from Gracilaria and characterization of its enzymatic properties and degradation products. The optimum fermentation conditions were determined by response surface analysis. The agarase was purified by (NH4)2SO4 precipitation and column separation and its enzymatic properties was investigated. The results indicated that the optimal culture medium components for agarase production were agar 4.42 g/L, K2HPO4 1.30 g/L, NaCl 10.51 g/L. The highest enzyme activity of 1085.71 U/mL was obtained ,which was 1.58 times compared with the initial activity. The crude enzyme was purified 7 times with 112048.82 U/mg of enzyme activity. The recovery rate of agarase was 48.04%. The enzyme had optimal temperature and pH of 40 ℃ and 6.5, respectively. The enzyme activity remained above 90% when stored at the optimum temperature for 8 h. The capital hydrolysates were identified as neoagarotetraose by MS and 13C-NMR. The agarase showed a good thermal stability and high stability, which laid the foundation for the development and application of functional oligosaccharides agar.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090058sphingomonas sp. q2agarasefermentation optimizationseparation and purificationenzymatic propertiesdegradation products |
| spellingShingle | Xiqian QIAN Leke QIAO Hongfeng ZHANG Xiaolu JIANG Peng WANG Jingliang ZHANG Optimization of Fermentation Conditions, Enzymatic Properties and Degradation Products of Agarase Produced by Marine Bacterium Sphingomonas sp. Q2 Shipin gongye ke-ji sphingomonas sp. q2 agarase fermentation optimization separation and purification enzymatic properties degradation products |
| title | Optimization of Fermentation Conditions, Enzymatic Properties and Degradation Products of Agarase Produced by Marine Bacterium Sphingomonas sp. Q2 |
| title_full | Optimization of Fermentation Conditions, Enzymatic Properties and Degradation Products of Agarase Produced by Marine Bacterium Sphingomonas sp. Q2 |
| title_fullStr | Optimization of Fermentation Conditions, Enzymatic Properties and Degradation Products of Agarase Produced by Marine Bacterium Sphingomonas sp. Q2 |
| title_full_unstemmed | Optimization of Fermentation Conditions, Enzymatic Properties and Degradation Products of Agarase Produced by Marine Bacterium Sphingomonas sp. Q2 |
| title_short | Optimization of Fermentation Conditions, Enzymatic Properties and Degradation Products of Agarase Produced by Marine Bacterium Sphingomonas sp. Q2 |
| title_sort | optimization of fermentation conditions enzymatic properties and degradation products of agarase produced by marine bacterium sphingomonas sp q2 |
| topic | sphingomonas sp. q2 agarase fermentation optimization separation and purification enzymatic properties degradation products |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090058 |
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