Optimization of Culture Conditions for Biomass Production of Histamine Degrading Exiguobacterium profundumCH2.1 Strain

Received: 24-10-2022

Accepted: 27-01-2023

DOI:

Views

0

Downloads

0

Issue: Vol. 21 No. 1 (2023)

Section:

KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Hong, N., Diu, P., Anh, N., Hang, T., Doan, N., & Anh, N. (2024). Optimization of Culture Conditions for Biomass Production of Histamine Degrading Exiguobacterium profundumCH2.1 Strain. Vietnam Journal of Agricultural Sciences, 21(1), 95–103. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/1093

Optimization of Culture Conditions for Biomass Production of Histamine Degrading Exiguobacterium profundumCH2.1 Strain

Nguyen Thi Hong (*) 1 , Pham Thi Diu 1 , Nguyen Thi Phuong Anh 1 , Tran Thi Thu Hang 1 , Nguyen Thi Lam Doan 1 , Nguyen Hoang Anh 1

  • 1 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam

    • Keywords

    Culture medium, Exiguobacterium profundum, pH, salt concentration, temperature

    Abstract


    The aim of this study is to optimize the culture conditions of Exiguobacterium profundumCH2.1 degrading histamine in order to obtain maximum biomass. The effect of salt concentration, temperature and pH of the culture medium on the growth of E. profundumCH2.1 were determined by CFU method. The single-factor experiments showed that this strain grew well at concentration of salt from 5 to 10%; temperature 37C, and pH from 6 to 8. The JMP optimization software of Box-Behnken experimental design model indicated that temperature 36.7C, pH = 7 and 5% salt concentration appeared as optimal conditions of E. profundumCH2.1, and the cell biomass reached 7.95 log CFU/ml.After optimal condition test, the E. profundumCH2.1 had a log (CFU/ml) value of 8.01 at 3 day.

    References

    Bargossi E., Gardini F., Gatto V., Montanari C., Torriani S., Torriani S. & G. Tabanelli (2015a). The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains. Front. Microbiol.6:1371. Doi: 10.3389/fmicb.2015.01371.

    Crapart S., Fardeau M.L., Cayol J.L., Thomas P., Sery C., Ollivier B. & Combet-Blanc Y. (2007). Exiguobacterium profundum sp., nov., a moderately thermophilic, lactic acid-producing bacterium isolated from a deep-sea hydrothermal vent. Int. J. Syst. Bacteriol.

    FAO (2011). Codex stan 302-2011. Standard for fish sauce.

    Lee Y.C., Lin C.S., Liu F.L., Huang T.C. & Tsai Y.H. (2016). Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture. Joural of food and drug administration. pp. 157-163.

    Lee Y.C., Lin C.S., Liu F.L. & Huang T.C. (2015). Degradation of histamine by Bacillus polymyxa isolated from salted fish products. Joural of food and drug administration. pp. 1021-9498.

    Leuschner R.G., Heidel M. & Hammes W.P. (1998). Histamine and tyramine degradation by food fermenting microorganisms. International Journal of Food Microbiolog.

    Mah J.H., Ahn J.B., Park J.H., Sung H.C. & Hwang H.J. (2003). Charactrization of biogenic amine-produccing microorganisms isolated from Myeolchi-Jeot., Korean slated and fermented anchovy. Journal of Microbiology and Biotechnology. 13: 362-699.

    Naila A., Flint S., Fletcher G., Bremer P. & Meerdink G. (2010). Control of biogenic amines in food-existing and emerging approaches. J Food Sci. 75: 139-150.

    Namwong S., Tanasupawat S., Smitinont T., Visessanguan W., Kudo T. & Itoh T. (2005). Isolation of Lentibacillus salicampi strains and Lentibacillus juripiscariussp. nov. from fish sauce in Thailand. Int J Syst Evol Microbiol. 55: 315-320.

    Nguyễn Lân Dũng (1983). Thực tập vi sinh vật học. Nhà xuất bản Đại học và Trung học chuyên nghiệp Hà Nội.

    Ramesh C. Kasana & Pandey C.B. (2016). Exiguobacterium: an overview of a versatile genus with potential in industry and agriculture. Critical Reviews in Biotechnology. Pp. 141-156, doi.org/10.1080/07388551.2017.1312273.

    Sekiguchi Y., Makita H., Yamamura A. & Matsumoto K. (2004). A thermostable histamine oxidase from Arthrobacter crystallopoietes KAIT-B-007. Journal of Bioscience and Bioengineering. 97: 104-110.

    Tapingkae W., Tanasupawat S., Parkin K.L., Benjakul S. & Visessanguan W. (2010). Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products. Enzyme and Microbial Technology. 46: 92-99.

    Vishnivetskaya Tatiana A., Kathariou Sophia & Tiedje James M. (May 2009). The Exiguobacterium genus: biodiversity and biogeography. Extremophiles. 13: 541-555.

    Vũ Văn Đính (2007). Cấp cứu ngộ độc. Nhà xuất bản Y học Hà Nội.

    Zaman M.Z., Bakar F.A., Selamat J. & Bakar J. (2010). Occurrence of biogenic amines and amines degrading bacteria in fish sauce. Czech Journal of Food Sciences. 28: 440-449.

    Zaman M., Hudaib M. & Haniffa R. (2011). Corporate governance quality, audit fees and non-audit services fees. Journal of Business Finance and Accounting. 38(1/2): 165-197.