ISOLATION AND INDENTIFICATION OF TRICHOSPORON ASAHII FROM KIMCHI AND MEDIUM OPTIMIZATION IN SUBMERGE FERMENTATION

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TABATABAEI YAZDI F.; MORADI S.; ALIZADEH BEHBAHANI B.; VASIEE A.R.; MORTAZAVI S.A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:54 Page(s): 35-50

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Title

ISOLATION AND INDENTIFICATION OF TRICHOSPORON ASAHII FROM KIMCHI AND MEDIUM OPTIMIZATION IN SUBMERGE FERMENTATION

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Keywords

KIMCHIQ2

LIPASE ACTIVITYQ2

TRICHOSPORON ASAHIIQ2

OPTIMIZATIONQ2

Abstract

KIMCHI is a fermented herbal supplement, and appetizer that according to a raw material, process and geographical location are classified more than161 types. In this study, after KIMCHI production, isolation and identification of microorganisms was performed by molecular method. Lipase producing strain, TRICHOSPORON ASAHII was isolated from KIMCHI sample (19.01±3 U/ml). The various medium components and culture parameters to achieve a more cost effective and economically viable bioprocess were screened and optimized using Design Expert software. PBdesignsare used to screen the most effective variables on lipase production that fermentation temperature and initial pH for 48 hours 30. According to the results, extract of nigella sativa, olive oil, yeast extract, magnesium chloride, respectively, were the most variable. Variable particle size and pepton ehavenegative effect. The variable selection and OPTIMIZATION on was performed more efficiently. Finally, LIPASE ACTIVITY was 35±0.5 U/ml in the optimal conditions using a medium containing 15% sativa extract, 10 g/l yeast extract, 22.5 g/l olive oiland 25 mM/l magnesium chloride in the rotation speed of 150 rpm, respectively, as well as enzyme activity after 84/1times the optimal state before OPTIMIZATION. The kinetic parameters V (max) and K (m) was 0.367 mM / min and 0.53 mM through Michaelis-Menten Chart, respectively. Low Km indicates high affinity between enzyme and substrate and high Vmax demonstrates high catalytic performance of the enzyme.

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APA: Copy

TABATABAEI YAZDI, F., MORADI, S., ALIZADEH BEHBAHANI, B., VASIEE, A.R., & MORTAZAVI, S.A.. (2016). ISOLATION AND INDENTIFICATION OF TRICHOSPORON ASAHII FROM KIMCHI AND MEDIUM OPTIMIZATION IN SUBMERGE FERMENTATION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(54), 35-50. SID. https://sid.ir/paper/72386/en

Vancouver: Copy

TABATABAEI YAZDI F., MORADI S., ALIZADEH BEHBAHANI B., VASIEE A.R., MORTAZAVI S.A.. ISOLATION AND INDENTIFICATION OF TRICHOSPORON ASAHII FROM KIMCHI AND MEDIUM OPTIMIZATION IN SUBMERGE FERMENTATION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(54):35-50. Available from: https://sid.ir/paper/72386/en

IEEE: Copy

F. TABATABAEI YAZDI, S. MORADI, B. ALIZADEH BEHBAHANI, A.R. VASIEE, and S.A. MORTAZAVI, “ISOLATION AND INDENTIFICATION OF TRICHOSPORON ASAHII FROM KIMCHI AND MEDIUM OPTIMIZATION IN SUBMERGE FERMENTATION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 54, pp. 35–50, 2016, [Online]. Available: https://sid.ir/paper/72386/en

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