A Selected β-Mannanase Producing Bacilli Capable of Miang Extract Tolerant Isolated from Traditional Fermented Tea Leaf from North Thailand

Authors

  • Nuttapong Khatthongngam
  • Nicharee Watina
  • Kridsada Unban Chiang Mai University
  • Suphat Phongthai
  • Chartchai Khanongnuch

Keywords:

β-Mannanase, Fermented tea, Miang, Bacillus strains

Abstract

A total 95 presumptive bacilli were isolated from Miang samples collected from north Thailand and all isolates were screened for β-mannanase activity on locust bean gum agar plate supplemented with 20% (v/v) Miang extract (ME). 50 isolates showed the capability of growth on LBG agar supplemented 20% ME, but only 38 isolates showed the clear zone of mannan degrading activity surrounding the colony. The isolate K9.1 showed the highest β-mannanase activity at 24 h in liquid medium cultivation and was selected for further study. It was identified to be Bacillus tequilensis based on 16S rRNA gene sequence analysis. An extracellular β-mannanase from B. tequilensis K9.1 was partially purified 52.2-fold by ammonium sulphate precipitation and anion exchange chromatography. The molecular weight of the enzyme was suggested to be 35 kDa by SDS-PAGE and activity staining. The partial purified β-mannanase showed its maximum activity at 60°C and pH 7.0, and its thermal and pH stability were 30 to 55°C and 6.0 to 7.0, respectively. The enzyme activity was markedly activated by Co2+ Mn2+ and Fe3+. Moreover, the β-mannanase activity from B. tequilensis K9.1 showed the stability against Miang extract at 10 and 20% ME at 4°C for 24 h.

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Published

2019-12-31

How to Cite

Khatthongngam, Nuttapong, Nicharee Watina, Kridsada Unban, Suphat Phongthai, and Chartchai Khanongnuch. 2019. “A Selected β-Mannanase Producing Bacilli Capable of Miang Extract Tolerant Isolated from Traditional Fermented Tea Leaf from North Thailand”. Food and Applied Bioscience Journal 7 (3):1-16. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/215264.

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Section

Food Biotechnology, Microbiology and Food Safety & Quality