Department of Molecular Biology and Genetics, Faculty of Arts and Sciences, Yıldız Technical University, Davutpasa Campus, 34220, Esenler, Istanbul, Turkey.
World J Microbiol Biotechnol. 2021 Jan 11;37(2):23. doi: 10.1007/s11274-020-02976-2.
Searching for novel enzymes that could be active in organic solvents has become an area of interest in recent years. Olive brine naturally provides a suitable environment for the survival of halophilic and acidophilic microorganisms and the resulting genome is thought to be a gene source for determining the halophilic and acidophilic proteins that are active in a non-aqueous organic solvent medium, and so it has been used in several biotechnological and industrial applications. In this study, microbial analysis of natural, cracked green olive brine from the southern region of Turkey has been made by next-generation sequencing of the brine metagenome for the first time in the literature. The number of reads assigned to fungal operational taxonomic units was the highest percentage (73.04%) with the dominant representation of Ascomycota phylum (99% of fungi). Bacterial OTU was 3.56% of the reads and Proteobacteria phylum was 65% of the reads. The lipase production capacity of the yeasts that were grown on the media containing elevated concentrations of NaCl (1-3 M) was determined on a Rhodamine B-including medium. Molecular identification of the selected yeasts was performed and 90% of sequenced yeasts had a high level of similarity with Candida diddensiae, whereas 10% showed similarity to Candida boidinii. The hydrolytic lipase activities using olive oil were analyzed and both yeasts showed cell-bound lipase activity at pH 3.0.
近年来，寻找能够在有机溶剂中发挥活性的新型酶已成为研究热点。橄榄盐水自然为嗜盐和嗜酸微生物的生存提供了适宜的环境，而由此产生的基因组被认为是决定在非水有机溶剂介质中具有活性的嗜盐和嗜酸蛋白的基因来源，因此已在几项生物技术和工业应用中得到了应用。在这项研究中，首次通过下一代测序对土耳其南部地区天然裂化绿橄榄盐水的宏基因组进行了微生物分析。与真菌分类操作单元相关的读取数最高，占 73.04%，其中优势代表为子囊菌门（真菌的 99%）。细菌 OTU 占读取数的 3.56%，变形菌门占读取数的 65%。在含有高浓度 NaCl（1-3 M）的培养基上生长的酵母的脂肪酶生产能力在含有 Rhodamine B 的培养基上进行了测定。对所选酵母进行了分子鉴定，测序的酵母中有 90%与毕赤酵母高度相似，而 10%与博伊丁假丝酵母相似。用橄榄油分析水解脂肪酶活性，两种酵母在 pH 值为 3.0 时均表现出细胞结合脂肪酶活性。
