Food and Fermentation Industries >

2021 , Vol. 47 >Issue 12: 176 - 181

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026545

Screening of lactic acid bacteria and breeding of high acid producing strain by ARTP mutation

  • LIN Yang ,
  • BULIGEN·Jialengbieke ,
  • SUN Jian ,
  • TAN Huilin ,
  • ZHOU Jie ,
  • LIU Shaojie ,
  • WANG Wei ,
  • GU Meiying ,
  • ZHANG Zhidong
Expand
  • 1(School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Institute of Microbiology, Xinjiang Academy of Agricultural Sciences,Xinjiang Key Laboratory of Special Environmental Microbiology, Urumqi 830091, China)
    3(Food Safety Testing Center of Aksu Prefecture in Xinjiang, Aksu 843000, China)
    4(Inspection and Testing Center of Aksu Prefecture, Aksu 843000, China)

Received date: 2020-12-25

  Revised date: 2021-01-25

  Online published: 2021-07-22

Fold

Abstract

In order to obtain high-quality lactic acid bacteria, the atmospheric and room temperature plasma (ARTP) mutagenesis method was used to screen high acid-producing isolates with high-protease activity. Twelve strains of lactic acid bacteria were isolated from four kinds of traditional yogurt in Xinjiang. Based on 16S rRNA gene sequences analysis, the isolates were identified as four species in genus Lactiplantibacillus and genus Streptococcus. Five protease-producing strains were screened out by clear circle method and enzyme activity measurement. Lactiplantibacillus delbrueckii subsp. Bulgaricus Y8 with the highest protease activity and weak acid production capacity was mutagenized by ARTP, after which a strain Y8-6 with stable protease activity and high acid production was obtained. These laid the foundation for the further development of related high-quality lactic acid bacteria resources and their application in the food fermentation industry.

Key words： lactic acid bacteria; protease; acid production; atmospheric and room temperature plasma mutagenesis

Cite this article

LIN Yang , BULIGEN·Jialengbieke , SUN Jian , TAN Huilin , ZHOU Jie , LIU Shaojie , WANG Wei , GU Meiying , ZHANG Zhidong . Screening of lactic acid bacteria and breeding of high acid producing strain by ARTP mutation[J]. Food and Fermentation Industries, 2021 , 47(12) : 176 -181 . DOI: 10.13995/j.cnki.11-1802/ts.026545

References

[1] KAPRASOB R, KERDCHOECHUEN O, LAOHAKUNJIT N, et al.Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria[J].Process Biochemistry, 2017, 59:141-149.
[2] JIA H, REN S P, WANG X.Heat-killed probiotic regulates the body's regulatory immunity to attenuate subsequent experimental autoimmune arthritis[J].Immunology Letters, 2019, 216(10):1-9.
[3] SUN F D, HU Y Y, YIN X Y, et al.Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages[J].Process Biochemistry, 2020, 89:37-45.
[4] 何捷, 曾小群, 吕鸣春, 等.新疆酸奶中高产蛋白酶与产脂肪酶乳酸菌的筛选[J].食品科学, 2015, 36(17):130-133.
HE J, ZENG X Q, LYU M C, et al.Screening of lactic acid bacteria with high protease and lipase activities from Xinjiang traditional yogurt[J].Food Science, 2015, 36(17):130-133.
[5] LIU K Y, FANG H, CUI F J, et al.ARTP mutation and adaptive laboratory evolution improve probiotic performance of Bacillus coagulans[J].Applied Microbiology and Biotechnology, 2020, 104(14):6 363-6 373.
[6] NYABAKO B A, FANG H, CUI F J, et al.Enhanced acid tolerance in Lactobacillus acidophilus by atmospheric and room temperature plasma (ARTP) coupled with adaptive laboratory evolution (ALE)[J].Applied Biochemistry and Biotechnology, 2020, 191(4):1 499-1 514.
[7] OTTENHEIM C O, NAWRATH M, WU J C.Microbial mutagenesis by atmospheric and room-temperature plasma (ARTP):The latest development[J].Bioresources and Bioprocessing, 2018, 5(1):1-14.
[8] GAO C C, YANG F, LIU Y.Plasma mutation breeding of high yield γ-aminobutyric acid lactic acid bacteria[J].Gene Science and Engineering, 2017, 1(1):8-18.
[9] 陈瑞龙.植物乳杆菌细菌素高产菌株的诱变选育、抑菌机理及应用[D].南京:南京农业大学, 2018.
CHEN R L.Screening of high-yield bacteriocin producing strains induced by mutations and the antimicrobial mechanism and applicationg of plantaricin[D].Nanjing:Nanjing Agricultural University, 2018.
[10] 刘云鹏, 尤升波, 马德源, 等.高产蛋白酶菌的筛选及对螺旋藻发酵物活性的影响[J/OL].食品与发酵工业, 2020.https://doi.org/10.13995/j.cnki.11-1802/ts.025770.
LIU Y P, YOU S B, MA D Y, et al.Screening of high-yielding proteinase bacteria and its effect on the bioactivity of spirulina fermentation products[J/OL].Food and Fermentation Industries, 2020.https://doi.org/10.13995/j.cnki.11-1802/ts.025770.
[11] 东秀珠, 蔡妙英.常见细菌系统鉴定手册[M].北京:科学出版社, 2001.
DONG X Z, CAI M Y.Handbook of Systematic Identification of Common Bacteria[M].Beijing:Science Press, 2001.
[12] 刘晓静, 楚敏, 朱静, 等.一株库车小白杏采后软腐病原细菌的分离鉴定及验证[J].食品与发酵工业, 2020, 46(18):105-110.
LIU X J, CHU M, ZHU J, et al.Isolation, identification and verification of a decay pathogenic bacterium in Kuqa apricot[J].Food and Fermentation Industries, 2020, 46(18):105-110.
[13] 张国华, 张纬珍, 梁武龙, 等.一株高产胞外多糖乳酸菌的鉴定及其特性研究[J].中国食品学报, 2020, 20(12):229-238.
ZHANG G H, ZHANG W Z, LIANG W L, et al.Studies on identification and characterization of a high-yield exopolysaccharides lactic acid bacteria[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(12):229-238.
[14] 王子靖海, 李家欣, 朱运平, 等.传统发酵豆腐酸浆中高产酸乳酸菌的分离鉴定及特性分析[J].中国酿造, 2019, 38(12):14-19.
WANG Z J H, LI J X, ZHU Y P, et al.Isolation, identification and characterization of high yield acid-producing lactic acid bacteria from traditionally fermented soy-whey[J].China Brewing, 2019, 38(12):14-19.
[15] 郭佳欣, 张培基, 刘丁玉, 等.常压室温等离子体诱变选育高产核黄素枯草芽孢杆菌[J].食品与发酵工业, 2020, 46(4):28-33.
GUO J X, ZHANG P J, LIU D Y, et al.Screening of high-yield riboflavin Bacillus subtilis strain by atmospheric and room temperature plasma[J].Food and Fermentation Industries, 2020, 46(4):28-33.
[16] 王曼, 杨琛, 覃晓玉, 等.鲊肉粉中乳酸菌和葡萄球菌的筛选及鉴定[J].食品与发酵工业, 2021,47(5):22-27.
WANG M, YANG C, QIN X Y, et al.Screening and identification of lactic acid bacteria and Staphylococcus in fermented meat rice[J].Food and Fermentation Industries, 2021,47(5):22-27.
[17] 杨行, 王莉, 郭丽君, 等.新疆喀什地区传统酸奶中乳酸菌的分离鉴定及产酸能力评价[J].食品与发酵工业, 2020, 46(2):102-107.
YANG H, WANG L, GUO L J, et al.Screening and identification of lactic acid bacteria from traditional yoghurt in Kashi region and its acid-producing characteristics[J].Food and Fermentation Industries, 2020, 46(2):102-107.
[18] 李丹阳, 李宇辉, 高云云, 等.新疆哈萨克族风干肉中产蛋白酶乳酸菌的筛选及酶学特性研究[J].食品与发酵工业, 2020, 46(9):57-63.
LI D Y, LI Y H, GAO Y Y, et al.Screening of protease-producing lactic acid bacteria from Xinjiang Kazakh air-dried meat and their enzymatic characteristics[J].Food and Fermentation Industries, 2020, 46(9):57-63.
[19] SHARMA M, GAT Y, ARYA S, et al.A review on microbial alkaline protease:An essential tool for various industrial approaches[J].Ind Biotechnol, 2019, 15(2):69-78.
[20] 李博, 谷新晰, 卢海强, 等.发酵花生酸奶益生乳杆菌菌株筛选及其蛋白酶活性[J].中国食品学报, 2017, 17(4):272-279.
LI B, GU X X, LU H Q, et al.Screening of probiotic Lactobacillus strains for peanut yoghurt fermentation and its protease activities[J].Journal of Chinese Institute of Food Science and Technology, 2017, 17(4):272-279.
[21] SUN F D, HU Y Y, CHEN Q, et al.Purification and biochemical characteristics of the extracellular protease from pediococcus pentosaceus isolated from Harbin dry sausages[J].Meat Science, 2019, 156(1):156-165.
[22] 刘小翠, 安志鹏, 杨莹, 等.小米发酵液中高发酵性能乳酸菌的分离筛选与鉴定[J].食品科技, 2020, 45(8):15-19.
LIU X C, AN Z P, YANG Y, et al.Isolation and identification of high fermentation performance lactic acid bacteria in fermentation broth of millet[J].Food Science and Technology, 2020, 45(8):15-19.
[23] AZAT R, LIU Y, LI W, et al.Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese[J].Journal of Zhejiang University-Science B (Biomedicine & Biotechnology), 2016, 17(8):597-609.
[24] AN J, GAO F L, MA Q Y, et al.Screening for enhanced astaxanthin accumulation among spirulina platensis mutants generated by atmospheric and room temperature plasmas[J].Algal Research, 2017, 25(1):464-472.
[25] XIN R Y, XIE W C, XU Z Y, et al.Efficient extraction of chitin from shrimp waste by mutagenized strain fermentation using atmospheric and room-temperature plasma[J].International Journal of Biological Macromolecules, 2020, 155(1):1 561-1 568.
[26] CAO S, ZHOU X, JIN W B, et al.Improving of lipid productivity of the oleaginous microalgae chlorella pyrenoidosa via atmospheric and room temperature plasma (ARTP)[J].Bioresource Technology, 2017, 244(5):1 400-1 406.
[27] TAN Y Y, FANG M Y, JIN L H, et al.Culture characteristics of the atmospheric and room temperature plasma-mutated spirulina platensis mutants in CO2 aeration culture system for biomass production[J].Journal of Bioscience and Bioengineering, 2015, 120(4):438-443.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.