Food and Fermentation Industries >

2023 , Vol. 49 >Issue 18: 224 - 231

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034219

Limonoid-induced high production of limonin invertase in Aspergillus tabin UA13

  • CHEN Yuting ,
  • LI Wenjie ,
  • YANG Ruixin ,
  • LEI Shengjiao ,
  • WANG Shunshun ,
  • YANG Dandan ,
  • OUYANG Nongfei
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  • 1(College of Biological and Pharmaceutical, China Three Gorges University, Yichang 443002, China)
    2(College of International Education, Henan University of Technology, Zhengzhou 450000, China)

Received date: 2022-11-05

  Revised date: 2022-12-04

  Online published: 2023-10-25

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Abstract

Limonoid compounds existed in citrus are the major contributors to the bitter taste of citrus fruits. Limonin, the most representative limonoid compounds, produce an extraordinarily bitter taste after processing of fresh fruits without obvious bitter taste. The enzymatic method is suitable for removal of bitter components in citrus processed products nowadays. In this study, limonin is applied to induce the limonin invertase production in an Aspergillus tabin strain UA13, which was previously isolated in our laboratory and bred by atmospheric room temperature plasma (ARTP) mutagenesis. Furthermore, the fermentation and enzyme production were optimized and the substrate's affinity for the enzyme was investigated. The results demonstrated that the activity of limonin invertase by A. tabin UA13 reached up to 48.52 U/mL in 1 L fermentor at optimized conditions with 9.0 mg/L limonin induction, 10% (v/v) inoculum size, initial pH 5.0, 250 r/min stirring speed and 30 ℃ fermentation temperature. The results of limonin’s affinity for the enzyme displayed that the Km value of limonin converting enzyme was 0.622 mmol/L. This indicated that the enzyme-substrate affinity of limonin invertase produced by the A. tabin was significantly increased after limonin induction. Moreover, with high heat resistance and acid resistance, limonin invertase in this study is commercially potential and has prospective applications in the citrus processing industry for juice and concentrate.

Key words： limonin; induction; invertase; Aspergillus tabin; fermentation optimization; citrus juice

Cite this article

CHEN Yuting , LI Wenjie , YANG Ruixin , LEI Shengjiao , WANG Shunshun , YANG Dandan , OUYANG Nongfei . Limonoid-induced high production of limonin invertase in Aspergillus tabin UA13[J]. Food and Fermentation Industries, 2023 , 49(18) : 224 -231 . DOI: 10.13995/j.cnki.11-1802/ts.034219

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