Alahmad Aljammas Houthail, Yazji Sabah, Azizieh Abdulhakim
Department of Food Sciences, Faculty of Agricultural Engineering, Damascus University, Damascus, Syria.
J Genet Eng Biotechnol. 2022 May 30;20(1):82. doi: 10.1186/s43141-022-00358-9.
Protease is one of the most important industrial enzymes. The importance of protease bioproduction comes from meeting the increasing demand for this enzyme especially in the cheese industry. Rhizomucor miehei protease is the preferred substitute for the traditional rennet. Solid-state fermentation (SSF) shows promising results in enzyme production. An optimization strategy was applied to optimize the production of Rhizomucor miehei protease in a solid medium. The components of the fermentation medium were screened by using the one-factor-at-a-time (OFAT) approach. The optimization process then was performed by using the response surface methodology (RSM) approach based on five factors (fermentation time, temperature, pH, moisture content, nitrogen concentration) at five levels. Specific milk clotting activity and milk clotting activity/proteolytic activity ratio were considered as response variables in the optimization process.
Among several combinations, wheat bran was selected as the best substrate. Casein was selected based on preliminary screening of nitrogen sources. The optimal conditions identified by RSM analysis were found to be 81.21 h, 41.11°C, 6.31, 80%, and 1.33% for fermentation time, temperature, pH, moisture content, and casein concentration, respectively. The performed fermentation process under the optimized conditions gave an enzymatic extract with the values of 5.11 mg/mL, 2258.13 Soxhlet unit/mL, 441.90 Soxhlet unit/mg, 1.14 protease unit/mg, and 388.66 for protein content, milk clotting activity, specific clotting activity, specific proteolytic activity, and milk clotting activity/proteolytic activity ratio, respectively. The aforementioned values were close to the predicted values.
The high milk clotting activity and the relatively low proteolytic activity signify higher specificity of the produced enzyme, which is favorable in cheese making. The observed results reveal the efficiency of the applied statistical approaches in obtaining desired values of response variables and minimizing experimental runs, as well as achieving good predictions for response variables.
蛋白酶是最重要的工业酶之一。蛋白酶生物生产的重要性源于满足对该酶日益增长的需求,尤其是在奶酪行业。米黑根毛霉蛋白酶是传统凝乳酶的首选替代品。固态发酵(SSF)在酶生产方面显示出有前景的结果。应用一种优化策略来优化米黑根毛霉蛋白酶在固体培养基中的生产。通过一次一个因素(OFAT)方法筛选发酵培养基的成分。然后基于五个因素(发酵时间、温度、pH、水分含量、氮浓度)在五个水平上使用响应面法(RSM)进行优化过程。在优化过程中,将比凝乳活性和凝乳活性/蛋白水解活性比视为响应变量。
在几种组合中,麦麸被选为最佳底物。基于氮源的初步筛选选择了酪蛋白。通过RSM分析确定的最佳条件分别为发酵时间81.21小时、温度41.11°C、pH 6.31、水分含量80%和酪蛋白浓度1.33%。在优化条件下进行的发酵过程得到的酶提取物,其蛋白质含量、凝乳活性、比凝乳活性、比蛋白水解活性和凝乳活性/蛋白水解活性比的值分别为5.11毫克/毫升、2258.13索氏单位/毫升、441.90索氏单位/毫克、1.14蛋白酶单位/毫克和388.66。上述值接近预测值。
高凝乳活性和相对较低的蛋白水解活性表明所生产的酶具有更高的特异性,这在奶酪制作中是有利的。观察结果揭示了所应用的统计方法在获得响应变量的期望数值、最小化实验次数以及实现对响应变量的良好预测方面的效率。