Screening and Identification of a Chitinase-Producing Strain and Analysis of Chitin Degradation Products in Its Fermentation Broth

doi:10.7506/spkx1002-6630-20181123-277

Abstract

Abstract: Using chitin as the sole carbon source, a chitinase-producing strain of Actinomycetes X1 was isolated from naturally fermented Jinga shrimp (Metapenaeus affinis) paste. It was identified as Streptomyces diastaticus by morphology, molecular biology and physiological and biochemical experiments and was named CS 1801. The chitinase enzyme activity produced by this strain was 117.4 U/L after culture at 30 ℃ for 7 days. By ultra-high performance liquid chromatography-mass spectrometry (UPLC-Q-TOF-MS), chitobiose, chitotriose, chitotetraose, chitopentaose and chitohexaose were identified from the fermentation broth of strain CS 1801.

Key words: chitinase, Streptomyces, enzyme-linked immunosorbent assay, ultra-high performance liquid chromatography-mass spectrometry

CLC Number:

Q935

XU Tiantian, CHEN Bin, HOU Shiyuan, CAO Dan, XU Chenlei, QI Bin, ZHENG Lixue, WANG Limei,. Screening and Identification of a Chitinase-Producing Strain and Analysis of Chitin Degradation Products in Its Fermentation Broth[J]. FOOD SCIENCE, 2019, 40(22): 207-212.

[1]	XU Xiaoxuan, SU Xiaona, TAN Shu, ZHONG Cuili, ZENG Daoping, ZHANG Yan, XU Zhenlin, WANG Xu, YANG Jinyi. Determination of Amantadine and Chloramphenicol Residues in Poultry Meat by Indirect Competitive Chemiluminescence Enzyme-Linked Immunosorbent Assay [J]. FOOD SCIENCE, 2021, 42(4): 305-312.
[2]	ZHANG Xiaojun, LU Laifeng, LI Shuhua, WANG Nifei, LI Wangqiang, WANG Anqi, SONG Guanlin, LI Zhenjing, WANG Changlu. Effects of Volatile Organic Compounds from Streptomyces alboflavus TD-1 against Aspergillus flavus Growth and Aflatoxin Production [J]. FOOD SCIENCE, 2021, 42(18): 51-57.
[3]	WANG Jin, BAI Yujia, FENG Zuoshan, ZHU Wantong, ZENG Yuruikang, JIANG Liying. Gene Expression and Activities of Pathogenesis-Related Enzymes in Postharvest Muskmelons Infected with Alternaria alternata [J]. FOOD SCIENCE, 2021, 42(14): 94-102.
[4]	GAO Zhaojian, DING Feihong, CHEN Huan, GENG Yunlong, ZHAO Yifeng. Purification and Characterization of Antifungal Chitinase from Penicillium chrysogenum [J]. FOOD SCIENCE, 2021, 42(14): 129-136.
[5]	HUANG Lin, MA Jieying, WANG Shuang, WANG Nan, MORADANA GAMAGE Rasadi Sajeewa Rajakaruna, LU Fuping, LIU Yihan. Recombinant Expression of Phospholipase D from Streptomyces septatus in Pichia pastoris and Analysis of Its Enzymatic Properties [J]. FOOD SCIENCE, 2020, 41(8): 100-107.
[6]	YANG Wuying, WANG Hong, HONG Yanping, WANG Dan, XU Zhenlin, SHEN Yudong, KE Fajun, CHEN Xinzhu, SUN Yuanming. Preparation of Single-chain Variable Fragment Antibody against Furaltadone Metabolite and Development of Indirect Competitive Enzyme-linked Immunosorbent Assay for Its Detection in Shrimp Samples [J]. FOOD SCIENCE, 2020, 41(24): 251-258.
[7]	WANG Lefei, GU Shaobin, WU Ying. Analysis of Flavonoids in Fruit of Jujube (Ziziphus jujuba) by UPLC-MS-based Metabonomics [J]. FOOD SCIENCE, 2020, 41(24): 155-161.
[8]	ZHANG Qiuyue, WANG Gang, CHEN Kunpeng, PAN Daodong, ZENG Xiaoqun, WU Zhen, GUO Yuxing. Effect of Lactobacillus acidophilus on Regulating the Production of Immune Factors in HT-29 Cells under Initial Weak Acidic and Alkaline Conditions [J]. FOOD SCIENCE, 2020, 41(19): 191-197.
[9]	XI Zhiwen, HUANG Linna, ZHAI Yichang, HUI Fengli. Sequential Mutagenesis Treatment with Atmospheric and Room Temperature Plasma and Diethyl Sulfate for Enhanced Microbial Production of ε-Poly-L-lysine [J]. FOOD SCIENCE, 2020, 41(14): 131-137.
[10]	REN Xidong, YU Chao, WANG Chenying, LIU Xinli. Physiological Mechanism by Which Adaptive Evolution Improves the Resistance of Streptomyces diastatochromogenes T17 to Spontaneous Acid Stress [J]. FOOD SCIENCE, 2020, 41(12): 106-112.
[11]	JIANG Dongjian, LUO Xiu’er, HE Qinghua. Phage Displayed Nanobody Mediated Green Immuno-PCR for Detection of Deoxynivalenol [J]. FOOD SCIENCE, 2019, 40(8): 256-261.
[12]	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.
[13]	DING Lina, QIU Yiyi, SHU Tong, RUAN Hui. Determination of Flavonoids in the Supercritical CO2 Extract of Sea Buckthorn Fruit by Using Ultra-High Performance Liquid Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(18): 273-280.
[14]	ZHANG Yuanchao, GUO Shengnan, ZHANG Bingqian, MA Meihu, CAI Zhaoxia, HUANG Xi, FU Xing. Preparation and Application of Composite Antibacterial Pullulan Coating in the Preservation of Eggs [J]. FOOD SCIENCE, 2019, 40(11): 213-219.
[15]	BAI Yujia, ZHANG Peiling, HUANG Wei, FENG Zuoshan, LI Meng. Analysis of Expression Profiles of Chitinase and β-1,3-Glucanase Genes in Muskmelon Fruit Tissue Inoculated with Alternaria alternata [J]. FOOD SCIENCE, 2018, 39(2): 185-191.

Screening and Identification of a Chitinase-Producing Strain and Analysis of Chitin Degradation Products in Its Fermentation Broth

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments