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Isolation and Selection of Glycosidase Lactic Acid Bacteria Production from Fermented Food
Name: ¸Ô´Ò äªÂÇѧÈÃÕ
keyword:
ä¡Å¤Í«Ôà´Ê
Abstract:
§Ò¹ÇԨѹÕéÁÕÇѵ¶Ø»ÃÐʧ¤ìà¾×èÍᡤѴàÅ×Í¡áÅÐÈÖ¡ÉÒÊÀÒÇзÕèàËÁÒÐÊÁµèÍ¡ÒüÅÔµ ä¡Å¤Í«Ôà´Ê (glycosidase) ¨Ò¡áŤµÔ¡áÍÊԴẤ·ÕàÃÕ â´Â·Ó¡ÒäѴàÅ×Í¡àª×éÍáŤµÔ¡áÍÊԴẤ·ÕàÃÕ¨ҡÍÒËÒÃËÁÑ¡´Í§ 54 µÑÇÍÂèÒ§ ä´éàª×éͺÃÔÊØ·¸Ôì¨Ó¹Ç¹ 64 äÍâ«àÅ· ¡ÒÃÈÖ¡ÉÒ¡ÒüÅÔµä¡Å¤Í«Ôà´Êâ´ÂáŤµÔ¡áÍÊԴẤ·ÕàÃÕ·Õèá¡ä´é ¾ºÇèÒàª×éÍäÍâ«àÅ· RJÿ16 ÊÃéÒ§ºÕµéÒ¡Å٤ͫÔà´Ê (β ‐ÿglucosidase) ÊÙ§·ÕèÊØ´¤×Í 12.66ÿmM/mlÿÿáÅÐàª×éÍäÍâ«àÅ·ÿRJÿ46ÿÊÃéÒ§ºÕµéÒàÍç¹ÍЫԷÔÅ‐ ¡Å٤ͫÒÁÔ¹Ôà´Ê (ÿβÿ‐ÿglocosaminidase) ÊÙ§·ÕèÊØ´¤×Í 13.11ÿmM/ml ·ÕèÍسËÀÙÁÔ 45 íCÿà»ç¹àÇÅÒ 48ÿªÑèÇâÁ§ ¡ÒÃÈÖ¡ÉÒÊÀÒÇзÕèàËÁÒÐÊÁµèÍ¡ÒüÅÔµºÕµéÒ¡Å٤ͫÔà´ÊáÅкյéÒàÍç¹ÍЫԷÔÅ¡Å٤ͫÒÁÔ¹Ô‐à´Ê ä´éá¡è ÃÐÂÐàÇÅÒ·ÕèàËÁÒÐÊÁ ÍسËÀÙÁÔ·Õèãªé㹡ÒÃà¾ÒÐàÅÕé§ ¾ÕàͪµÑ駵鹢ͧÍÒËÒÃàÅÕé§àª×éÍ ª¹Ô´¢Í§áËÅ觤ÒÃìºÍ¹áÅлÃÔÁÒ³ áÅЪ¹Ô´¢Í§áËÅè§ä¹âµÃਹáÅлÃÔÁÒ³ ¾ºÇèÒàª×éÍäÍâ«àÅ· RJÿ16 ¼ÅÔµºÕµéÒ¡Å٤ͫÔà´Êà¾ÔèÁ¢Öé¹à»ç¹ 2 à·èÒ (25.20ÿmU/ml) àÁ×èÍà¾ÒÐàÅÕ駹ҹ 42 ªÑèÇâÁ§ ·ÕèÍسËÀÙÁÔ 45 íCÿÿ¤èÒ¾ÕàͪµÑ駵鹢ͧÍÒËÒÃàÅÕé§àª×éÍà·èҡѺ 6.0ÿã¹ÍÒËÒ÷ÕèÁÕ¹éÓµÒÅ¡ÅÙâ¤Êà¢éÁ¢é¹ÃéÍÂÅÐ 4 à»ç¹áËÅ觤ÒÃìºÍ¹áÅÐÁÕ໻⵹¤ÇÒÁà¢éÁ¢é¹ÃéÍÂÅÐ 25 à»ç¹áËÅè§ä¹âµÃਹ Êèǹàª×éÍ äÍâ«àÅ· RJÿ46 ¼ÅÔµºÕµéÒàÍç¹ÍЫԷÔÅ¡Å٤ͫÒÁÔ¹Ôà´Êà¾ÔèÁ¢Öé¹à»ç¹ 2 à·èÒàªè¹à´ÕÂǡѹ (24.10ÿmU/ml) àÁ×èÍà¾ÒÐàÅÕ駹ҹ 18 ªÑèÇâÁ§ ·ÕèÍسËÀÙÁÔ 37 íCÿÿ¤èÒ¾ÕàͪµÑ駵鹢ͧÍÒËÒÃàÅÕé§àª×éÍà·èҡѺ 7.0ÿã¹ÍÒËÒ÷ÕèÁÕ¹éÓµÒÅ¡ÅÙâ¤Êà¢éÁ¢é¹ÃéÍÂÅÐ 5 à»ç¹áËÅ觤ÒÃìºÍ¹áÅÐÁÕÂÕʵìàÍ¡«ìá·Ã¤¤ÇÒÁà¢éÁ¢é¹ ÃéÍÂÅÐ 20 à»ç¹áËÅè§ä¹âµÃਹ ¡ÒèѴ¨Óṡàª×éÍáŤµÔ¡áÍÊԴẤ·ÕàÃÕ·Ñé§ÊͧäÍâ«àÅ·â´Â¡ÒõÃǨÊͺÅѡɳÐÊѳ°Ò¹ÇÔ·ÂÒáÅЪÕÇà¤ÁÕ¾ºÇèÒàª×éÍ·Ñé§äÍâ«àÅ· RJÿ16ÿáÅÐàª×éÍäÍâ«àÅ· RJÿ46 à»ç¹àª×éÍã¹Ê¡ØÅ Pediococcus
ÿ
Abstract:
The objective of this research are to isolate select and examine the optimal condition for glucosidase production from lactic acid bacteria. Lactic acid bacteria were isolated from 54 samples of fermented food and the pure culture of 64 isolates were obtained. Glycosidase production from isolate lactic acid bacteria was carried out and found that lactic acid bacteria isolate RJ 16 and isolate RJ 46 produced highest amount of β-glucosidase at 12.66 mU/ml and β-N-acetyl-glucosaminidase 13.11 mU/ml respectively. Optimal conditions for β-glucosidase and β-N-acetyl-glucosaminidase were determined e.g. time course, temperature, intial pH of the medium, quantity and type of carbon source, quantity and type of nitrogen source. The results found that β-glucosidase production by lactic acid bacteria isolate RJ 16 was increased 2-fold (25.20 mU/ml) in the medium containing 4% as carbon source and 25% as nitrogen source at the initial pH of 6.0, and cultivation for 42 hours at 45í íC . While β-N-acetyl-glucosaminidase production by lactic acid bacteria isolate RJ 46 was increased 2-fold (24.10 mU/ml) in the medium containing 5% as carbon source and 20% as nitrogen source at the initial pH of 7.0, and cultivation for 18 hours at 37í íC. The morphological characterization and biochemical tests for lactic acid bacteria identification indicated that isolate RJ 16 and isolate 46 are the genus Pediococcus.
ÁËÒÇÔ·ÂÒÅѾÐàÂÒ.ÈÙ¹ÂìºÃóÊÒÃáÅÐÊ×èÍ¡ÒÃÈÖ¡ÉÒ
Address:
¾ÐàÂÒ
Email:
clm@up.ac.th
Modified:
2562-10-29
Issued:
2562-10-29
§Ò¹ÇÔ¨ÑÂ/Research report
application/pdf
tha
Grantor: University of Phayao
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