Optimization of asparaginase production from Zymomonas mobilis by continuous fermentation
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Scientiarum Biological Sciences |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/31057 |
Resumo: | Asparaginase is an enzyme used in clinical treatments as a chemotherapeutic agent and in food technology to prevent acrylamide formation in fried and baked foods. Asparaginase is industrially produced by microorganisms, mainly gram-negative bacteria. Zymomonas mobilis is a Gram-negative bacterium that utilizes glucose, fructose and sucrose as carbon source and has been known for its efficiency in producing ethanol, sorbitol, levan, gluconic acid and has recently aroused interest for asparaginase production. Current assay optimizes the production of Z. mobilis asparaginase by continuous fermentation using response surface experimental design and methodology. The studied variables comprised sucrose, yeast extract and asparagine. Optimized condition obtained 117.45 IU L-1 with dilution rate 0.20 h-1, yeast extract 0.5 g L-1, sucrose 20 g L-1 and asparagine 1.3 g L-1. Moreover, carbon:nitrogen ratio (1:0.025) strongly affected the response of asparaginase activity. The use of Z. mobilis by continuous fermentation has proved to be a promising alternative for the biotechnological production of asparaginase. |
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Optimization of asparaginase production from Zymomonas mobilis by continuous fermentationsucroseasparagineyeast extractenzymemicrobial productionfactorial designAsparaginase is an enzyme used in clinical treatments as a chemotherapeutic agent and in food technology to prevent acrylamide formation in fried and baked foods. Asparaginase is industrially produced by microorganisms, mainly gram-negative bacteria. Zymomonas mobilis is a Gram-negative bacterium that utilizes glucose, fructose and sucrose as carbon source and has been known for its efficiency in producing ethanol, sorbitol, levan, gluconic acid and has recently aroused interest for asparaginase production. Current assay optimizes the production of Z. mobilis asparaginase by continuous fermentation using response surface experimental design and methodology. The studied variables comprised sucrose, yeast extract and asparagine. Optimized condition obtained 117.45 IU L-1 with dilution rate 0.20 h-1, yeast extract 0.5 g L-1, sucrose 20 g L-1 and asparagine 1.3 g L-1. Moreover, carbon:nitrogen ratio (1:0.025) strongly affected the response of asparaginase activity. The use of Z. mobilis by continuous fermentation has proved to be a promising alternative for the biotechnological production of asparaginase. Universidade Estadual De Maringá2016-10-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/3105710.4025/actascibiolsci.v38i2.31057Acta Scientiarum. Biological Sciences; Vol 38 No 2 (2016); 163-168Acta Scientiarum. Biological Sciences; v. 38 n. 2 (2016); 163-1681807-863X1679-9283reponame:Acta Scientiarum Biological Sciencesinstname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/31057/pdfCopyright (c) 2016 Acta Scientiarum. Biological Sciencesinfo:eu-repo/semantics/openAccessMenegat, Francieli BortoluzziBaldo, CristianiCelligoi, Maria Antonia Pedrine ColaboneBuzato, João Batista2022-02-20T22:00:44Zoai:periodicos.uem.br/ojs:article/31057Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/oai||actabiol@uem.br1807-863X1679-9283opendoar:2022-02-20T22:00:44Acta Scientiarum Biological Sciences - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Optimization of asparaginase production from Zymomonas mobilis by continuous fermentation |
title |
Optimization of asparaginase production from Zymomonas mobilis by continuous fermentation |
spellingShingle |
Optimization of asparaginase production from Zymomonas mobilis by continuous fermentation Menegat, Francieli Bortoluzzi sucrose asparagine yeast extract enzyme microbial production factorial design |
title_short |
Optimization of asparaginase production from Zymomonas mobilis by continuous fermentation |
title_full |
Optimization of asparaginase production from Zymomonas mobilis by continuous fermentation |
title_fullStr |
Optimization of asparaginase production from Zymomonas mobilis by continuous fermentation |
title_full_unstemmed |
Optimization of asparaginase production from Zymomonas mobilis by continuous fermentation |
title_sort |
Optimization of asparaginase production from Zymomonas mobilis by continuous fermentation |
author |
Menegat, Francieli Bortoluzzi |
author_facet |
Menegat, Francieli Bortoluzzi Baldo, Cristiani Celligoi, Maria Antonia Pedrine Colabone Buzato, João Batista |
author_role |
author |
author2 |
Baldo, Cristiani Celligoi, Maria Antonia Pedrine Colabone Buzato, João Batista |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Menegat, Francieli Bortoluzzi Baldo, Cristiani Celligoi, Maria Antonia Pedrine Colabone Buzato, João Batista |
dc.subject.por.fl_str_mv |
sucrose asparagine yeast extract enzyme microbial production factorial design |
topic |
sucrose asparagine yeast extract enzyme microbial production factorial design |
description |
Asparaginase is an enzyme used in clinical treatments as a chemotherapeutic agent and in food technology to prevent acrylamide formation in fried and baked foods. Asparaginase is industrially produced by microorganisms, mainly gram-negative bacteria. Zymomonas mobilis is a Gram-negative bacterium that utilizes glucose, fructose and sucrose as carbon source and has been known for its efficiency in producing ethanol, sorbitol, levan, gluconic acid and has recently aroused interest for asparaginase production. Current assay optimizes the production of Z. mobilis asparaginase by continuous fermentation using response surface experimental design and methodology. The studied variables comprised sucrose, yeast extract and asparagine. Optimized condition obtained 117.45 IU L-1 with dilution rate 0.20 h-1, yeast extract 0.5 g L-1, sucrose 20 g L-1 and asparagine 1.3 g L-1. Moreover, carbon:nitrogen ratio (1:0.025) strongly affected the response of asparaginase activity. The use of Z. mobilis by continuous fermentation has proved to be a promising alternative for the biotechnological production of asparaginase. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-10-24 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/31057 10.4025/actascibiolsci.v38i2.31057 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/31057 |
identifier_str_mv |
10.4025/actascibiolsci.v38i2.31057 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/31057/pdf |
dc.rights.driver.fl_str_mv |
Copyright (c) 2016 Acta Scientiarum. Biological Sciences info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2016 Acta Scientiarum. Biological Sciences |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Biological Sciences; Vol 38 No 2 (2016); 163-168 Acta Scientiarum. Biological Sciences; v. 38 n. 2 (2016); 163-168 1807-863X 1679-9283 reponame:Acta Scientiarum Biological Sciences instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum Biological Sciences |
collection |
Acta Scientiarum Biological Sciences |
repository.name.fl_str_mv |
Acta Scientiarum Biological Sciences - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actabiol@uem.br |
_version_ |
1799317396446511104 |