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首页> 外文期刊>African Journal of Microbiology Research >Extracellular leucine aminopeptidase produced by Aspergillus oryzae LL1 and LL2
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Extracellular leucine aminopeptidase produced by Aspergillus oryzae LL1 and LL2

机译：米曲霉LL1和LL2产生的细胞外亮氨酸氨肽酶

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摘要

In a screen of 175 fungal strains,?Aspergillus oryzae?LL1 and LL2 were identified as having the highest extracellular?leucine aminopeptidase (LAP) activity. LAP activity was optimal when?A. oryzae?LL1 was subjected to submerged fermentation with an inoculum size of 105?spores per ml and an agitation of 100 rpm at 30°C in media containing defatted soybean and rice husk with a pH of 4.5 for 72 h. Partial characterization of?A. oryzae?LL1 LAP revealed that it could be greatly inhibited by 2 mmol L-1?of Pb2+, Cu2+, or Fe2+. In contrast, 2 mmol L-1?Zn2+?stimulated LAP activity about one-fold compared to adding 30?mmol L-1?zinc increased DH?to 33.3% for LAP LL1 during a piolot plant scale experiment hydrolysis of chopped chicken breast meat (Lin et al., 2008;?Eur Food Res. Technol.,?2008). To determine the stability of?A. oryzae?LL1 LAP, the samples were stored at -80, -20, 4 and 25°C for eight weeks with residual activities being reduced to 84, 72, 61 and 58%, respectively. Taken together, our data suggest that?A. oryzae, LL1 LAP has tremendous potential for use in the food industry.
机译：在175个真菌菌株的筛选中，米曲霉ΔLL1和LL2被鉴定为具有最高的细胞外亮氨酸氨基肽酶（LAP）活性。当？A时，LAP活性最佳。在含有脱脂大豆和稻壳，pH值为4.5的培养基中，将米基菌LL1的接种量以每毫升105孢子的大小进行深层发酵，并在30°C搅拌100 rpm。 A.的部分表征稻米？LL1 LAP表明，它可以被2 mmol L-1？的Pb2 +，Cu2 +或Fe2 +极大地抑制。相比之下，在切碎的鸡胸脯肉的小规模工厂规模试验中，添加2 mmol L-1？Zn2 +？刺激的LAP活性是添加LAP LL1的DH？的3倍，而添加30？mmol L-1？z锌使DHAP升高33.3％。 （Lin等，2008; Eur Food Res.Technol。，2008）。确定ΔA的稳定性。稻谷蛋白？LL1 LAP，样品在-80，-20、4和25°C下保存8周，残留活性分别降至84％，72％，61％和58％。综上所述，我们的数据表明？水稻，LL1 LAP在食品工业中具有巨大的潜力。

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