دورية أكاديمية
New Method of Obtaining Proteolytic Enzymatic Preparation from Fungal Strain Fusarium gibbosum CNMN FD 12
| العنوان: | New Method of Obtaining Proteolytic Enzymatic Preparation from Fungal Strain Fusarium gibbosum CNMN FD 12 |
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| المؤلفون: | Steliana CLAPCO, Alexandra CILOCI, Elena DVORNINA, Svetlana LABLIUC |
| المصدر: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 81, Iss 1, Pp 38-45 (2024) |
| بيانات النشر: | AcademicPres, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | coordination compound, fungi, lab-scale fermenter, proteases, Food processing and manufacture, TP368-456 |
| الوصف: | Proteases, that are able to hydrolyze the peptide bonds in proteins and polypeptides, occupy a key position in diverse fields, such as food, agriculture, animal feed. Considering the increasing demand for microbial proteases, identification of new way for improving the productivity of producers is of great importance. The aim of the present study was to evaluate the effect of a new coordination compound [Fe(H2L)(H2O)2](NO3)3∙2.5H2O (where H2L = 2,6-diacetylpyridine bis(picolinoylhydrazone)) on the activity of proteolytic complex synthesized by the micromycete Fusarium gibbosum CNMN FD 12 under the submerged fermentations in shake flask, as well as in lab-scale fermenter. It was found that [Fe(H2L)(H2O)2](NO3)3∙2.5H2O exerts a significant positive effect on proteolytic activity in F. gibbosum CNMN FD 12 both in flasks and bioreactor and can be used as stimulator and regulator of proteases activity. By varying the concentration of the coordination compound and the duration of cultivation, it is possible to obtain proteolytic complexes enriched in different types of proteases (acid, neutral or alkaline), depending on the practical needs. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2344-2344 2344-5300 |
| Relation: | https://journals.usamvcluj.ro/index.php/fst/article/view/14843; https://doaj.org/toc/2344-2344; https://doaj.org/toc/2344-5300 |
| DOI: | 10.15835/buasvmcn-fst:2023.0019 |
| URL الوصول: | https://doaj.org/article/a0e18a215b214fa99f76b9319cfef4f7 |
| رقم الأكسشن: | edsdoj.0e18a215b214fa99f76b9319cfef4f7 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 23442344 23445300 |
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| DOI: | 10.15835/buasvmcn-fst:2023.0019 |