从咖啡樱桃中分离出的内生菌株所产果胶裂解酶的特性分析
Characterization of pectin lyase produced by an endophytic strain isolated from coffee cherries.
作者信息
Sakiyama C C, Paula E M, Pereira P C, Borges A C, Silva D O
机构信息
Departamento de Microbiologia, BIOAGRO, Universidade Federal de Viçosa, MG, Brazil.
出版信息
Lett Appl Microbiol. 2001 Aug;33(2):117-21. doi: 10.1046/j.1472-765x.2001.00961.x.
AIMS
The effect of endophytic bacterial activity on the quality of coffee beverage was studied.
METHODS AND RESULTS
A survey of the micro-organisms in coffee cherries was performed before harvesting, and their growth on the main nutrients available in coffee cherries was determined in vitro.
CONCLUSION
Many endophytic bacteria were isolated from surface-sterilized coffee cherries. One of the pectinolytic strains was physiologically and phenotypically characterized, and was tentatively identified by partial 16S rDNA sequencing as Paenibacillus amylolyticus. This endophytic strain produced an extracellular pectinase with maximal activity at 40 degrees C and pH 7.9, and was thermostable up to 45 degrees C. EDTA and metal ions had little effect on pectin lyase activity. Km and Vmax values were 4.6 mg ml(-1) and 94.0 10(-8) mol min(-1) ml(-1), respectively.
SIGNIFICANCE AND IMPACT OF THE STUDY
Pectin lyases have been found in fungi but rarely in bacteria, and this isolate is a promising tool for regulation studies of these enzymes.
目的
研究内生细菌活性对咖啡饮品品质的影响。
方法与结果
在收获前对咖啡果实中的微生物进行了调查，并在体外测定了它们在咖啡果实中主要可利用养分上的生长情况。
结论
从表面消毒的咖啡果实中分离出许多内生细菌。对其中一株解果胶菌株进行了生理和表型特征分析，并通过部分16S rDNA测序初步鉴定为解淀粉类芽孢杆菌。该内生菌株产生一种胞外果胶酶，在40℃和pH 7.9时活性最高，在45℃以下具有热稳定性。EDTA和金属离子对果胶裂解酶活性影响较小。Km和Vmax值分别为4.6 mg ml(-1)和94.0×10(-8) mol min(-1) ml(-1)。
研究的意义和影响
果胶裂解酶已在真菌中发现，但在细菌中很少见，该分离株是研究这些酶调控的一个有前途的工具。
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