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( Yi Han Liu ),( Shu Ai Fan ),( Xiao Guang Liu ),( Zhi Meng Zhang ),( Jian Ling Wang ),( Zheng Xiang Wang ),( Fu Ping Lu ) 한국미생물 · 생명공학회 2014 Journal of microbiology and biotechnology Vol.24 No.7
The stability of Bacillus licheniformis alpha-amylase (BLA) under acid condition was enhanced through direct evolution using the error-prone polymerase chain reaction. One beneficial mutation site, H281I, was obtained in BLA. The specific activity of H281I was 161/352 U/mg, which was 62.6/27.5% higher than that of the wild-type (WT) (99/276 U/mg) at pH 4.5/6.5 and 95°C. The pH optimum for H281I was decreased about 1 unit, whereas no significant changes of optimum temperature and thermostability were observed compared with the wild type (WT). The kcat/Km value of H281I was 1.7-/1.4-fold higher at pH 4.5/6.5, respectively, than that of WT. The structure model analysis indicated that the H281I mutation altered the predicted interaction between the amino acid residues at 281 and 273, thus creating a conducive local environment for substrate binding, as reflected by its decreased Km, and consequently increased the specific activity.
Zhang Zhen-dong,Wang Yu-rong,Xiang Fan-shu,Hou Qiang-chuan,Guo Zhuang 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.9
Sufu is a common solid-state traditional fermentedfood made from soybean. Huase sufu is a typicaltype found in several provinces of China, especially inHubei. However, little is known about the bacterial community. High-throughput sequencing technology revealedthat the dominant taxa at phylum level were: Firmicutes,Proteobacteria and Bacteroides, and at the genus levelwere: Pseudomonas, Lactococcus, Acinetobacter, etc. Additionally, LEfSe revealed that compared with the bacterialcommunity of red sufu and white sufu, the biomarkergenera for both huase sufu were Enterococcus, and Myroides. Moreover, there were twenty-eight hubs for thehuase sufu samples, and four of them were dominantgenera: Citrobacter, Myroides, Vagococcus, and Enterococcus. These results provide a new insight into ourunderstanding of the bacterial diversity of huase sufu, andwill facilitate the isolation, screening, and developmentpotential bacterial strains for production of huase sufu.