A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Biotechnology Pub Date : 2021-04-03 DOI:10.1080/08905436.2021.1910520

T. Nwagu, Chidimma Osilo, Maureen N. Arinze, G. Okpala, O. Amadi, Ifeanyi A. Ndubuisi, B. Okolo, A. Moneke, R. Agu

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引用次数: 2

Abstract

ABSTRACT The current research focused on the isolation of a yeast strain possessing an enzyme complex for use in baking high quality, high cassava-wheat composite bread. Yeast isolates were obtained from soil, fruit and wine samples and screened for the ability to synthesize lipase, cellulase, xylanase, pectinase, amylase and protease. Enzyme cocktails from four selected isolates were used for baking 50/50% cassava/wheat composite bread. Quality assessment was based on the baked product that gave the highest specific volume and acceptability rating when compared to 100% wheat bread. Enzyme cocktail from isolate C18, identified as Yarrowia phangngaensis XB3 gave the best results. This strain grew well at 24ºC and was able to ferment glucose, maltose, and galactose. Fatty acid methyl ester analysis showed that oleic acid was most abundant in its cell wall. Y. phangngaensis XB3 has the potential to serve as an enzyme source in cassava composite bread technology.

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一株能产生多酶复合物的新菌株；一种用于烘烤高木薯小麦复合面包的酶添加剂来源

目前的研究重点是分离一种具有酶复合物的酵母菌株，用于烘焙高品质，高木薯小麦复合面包。从土壤、水果和葡萄酒样品中分离得到酵母菌，并对其合成脂肪酶、纤维素酶、木聚糖酶、果胶酶、淀粉酶和蛋白酶的能力进行了筛选。4个分离菌株的鸡尾酒酶用于烘焙50/50%木薯/小麦复合面包。质量评估是基于与100%小麦面包相比，烘焙产品具有最高的比体积和可接受性评级。从分离物C18中分离得到的鸡尾酒酶，鉴定为法恩加耶氏菌XB3，效果最好。该菌株在24℃下生长良好，能够发酵葡萄糖、麦芽糖和半乳糖。脂肪酸甲酯分析表明，其细胞壁中油酸含量最高。phangngaensis XB3具有在木薯复合面包技术中作为酶源的潜力。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.