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Title: Influence of low-intensity ultrasound on ε-Polylysine production: intracellular ATP and key biosynthesis enzymes during Streptomyces albulus fermentation
Authors: Xiang, J.
Dabbour, M.
Gao, X.
Mintah, B. K.
Yang, Y.
Ren, W.
He, R.
Dai, C.
Ma, H.
Keywords: Streptomyces albulus;ε-polylysine;ultrasound assisted fermentation;Intracellular ATP;Biosynthesis key enzymes
Issue Date: 2022
Publisher: MDPI
Citation: Foods, 11 (21), 3525
Abstract: The effect of low-intensity sonication treatment on cell growth, ε-polylysine (ε-PL) yield and its biological mechanism were investigated, using a 3-L-jar fermenter coupled with an in situ ultrasonic slot with a Streptomyces albulus strain SAR 14-116. Under ultrasonic conditions (28 kHz, 0.37 W cm-2, 60 min), a high biomass of SAR 14-116 and concentration of ε-PL were realized (i.e., they increased by 14.92% and 28.45%, respectively) when compared with a control. Besides this, ultrasonication increased the mycelia viability and intracellular ATP as well as activities of key enzymes involved in the ε-PL biosynthesis pathway, resulting in an improvement in the production of ε-PL. Data on qRT-PCR revealed that ultrasonication also affected the gene expression of key enzymes in the ε-PL biosynthesis pathway, including ε-PL synthetase (PLS). These outcomes provided the basis for understanding the effects of ultrasound-assisted fermentation on the stimulation of metabolite production and fermentation procedure in a fermenter
ISSN: 2304-8158
Journal Name: Foods
Appears in Collections:Food Research Institute

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