Zhang Andong, Ma Yudong, Deng Yue, Zhou Zhiwei, Cao Yue, Yang Bin, Bai Jing, Sun Qun
Key Laboratory of Bio-Resources and Eco-Environment of the Ministry of the Education, College of Life Sciences, Sichuan University, Chengdu 610064, China.
School of China Alcoholic Drinks, Luzhou Vocational and Technical College, Luzhou 646000, China.
Foods. 2023 Jun 15;12(12):2381. doi: 10.3390/foods12122381.
This study was conducted to increase the enzymatic activity of XS-4, which was isolated from the traditional fermented mash of Xianshi soy sauce. The mutation was induced by atmospheric and room-temperature plasma (ARTP), and a mutant strain, mut80, was obtained. mut80 exhibited significant increases in protease and amylase activity by 90.54% and 143.10%, respectively, and the enhanced enzymatic activities were stably maintained after 20 consecutive incubations. Re-sequencing analysis of mut80 revealed that the mutation sites were located in 1518447(AT-T) and 4253106(G-A) in its genome, which was involved in the metabolic pathways of amino acids. The expression of the protease synthetic gene () increased 1.54 times, while that of the amylase gene () increased 11.26 times, as confirmed via RT-qPCR. Using ARTP mutagenesis, the present study proposes a highly efficient microbial resource with enhanced protease and amylase activity provided by , which can potentially be used to improve the efficiency of traditional soy sauce fermentation.
本研究旨在提高从咸式酱油传统发酵醪中分离得到的XS-4的酶活性。采用常压室温等离子体（ARTP）诱变，获得了一株突变菌株mut80。mut80的蛋白酶和淀粉酶活性分别显著提高了90.54%和143.10%，并且在连续传代培养20次后，增强的酶活性仍能稳定保持。对mut80的重测序分析表明，其突变位点位于基因组的1518447（AT-T）和4253106（G-A）处，这与氨基酸代谢途径有关。通过RT-qPCR证实，蛋白酶合成基因（）的表达增加了1.54倍，而淀粉酶基因（）的表达增加了11.26倍。本研究利用ARTP诱变，提出了一种由提供的具有增强蛋白酶和淀粉酶活性的高效微生物资源，其有可能用于提高传统酱油发酵的效率。
