XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili

doi:10.7506/spkx1002-6630-20181026-301

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (20): 130-135.doi: 10.7506/spkx1002-6630-20181026-301

• Bioengineering • Previous Articles Next Articles

XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili

(1. Jiamusi College, Heilongjiang University of Traditional Chinese Medicine, Jiamusi 154007, China; 2. College of Food Science, Northeast Agricultural University, Harbin 150030, China; 3. College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; 4. College of Food Engineering, Harbin University, Harbin 150086, China)

Online:2019-10-25 Published:2019-10-25

Abstract

Abstract: The purposes of the present study were to clarify the relationship between the morphological differentiation and transglutaminase (TGase) production Streptomyces mobaraensis, and to explore the physiological role of TGase in S. mobaraensis development. EDTA was added into the fermentation medium to inhibit the activities of the key proteases for TGase biosynthesis, and then the viability and morphological differentiation of the pellets were investigated using a confocal laser scanning microscope (CLSM) and a scanning electron microscope (SEM). The viability of S. mobaraensis pellets in the control group increased initially and decreased afterwards as the TGase activity increased, and the mycelia showed complex morphological changes. In the experimental group, a significant inhibition effect of EDTA was observed on TGase production, and the viability of S. mobaraensis pellets was decreased upon the addition of EDTA. In addition, mycelial morphological differentiation was delayed. These results suggest that TGase biosynthesis affects the viability of pellets and mycelial morphological differentiation of S. mobaraensis.

Key words: transglutaminase (TGase), Streptomyces mobaraensis, viability, mycelial morphological differentiation, physiological function

CLC Number:

TS201.3

XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili. XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili[J]. FOOD SCIENCE, 2019, 40(20): 130-135.

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XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili

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