BIOLOGICAL CHARACTERISTICS AND GLUCOSAMIN BIOSYNTHESIS OF MONILIELLA MEGACHILIENSIS TN18.2

Vũ Kim Thoa; Nguyễn Thị Ngọc Anh; Đặng Bảo Sơn; Nguyễn Thị Phương Thảo

doi:10.34238/tnu-jst.8955

BIOLOGICAL CHARACTERISTICS AND GLUCOSAMIN BIOSYNTHESIS OF MONILIELLA MEGACHILIENSIS TN18.2

About this article

Received: 10/10/23 Revised: 29/11/23 Published: 30/11/23

Authors

1. Vu Kim Thoa , Hanoi Open University
2. Nguyen Thi Ngoc Anh, Hanoi Open University
3. Dang Bao Son, Hanoi Open University
4. Nguyen Thi Phuong Thao, Hanoi Open University

Abstract

Moniliella is the special genus in terms of taxonomy, with many advantages such as the ability to reproduce rapidly in aerobic and microaerobic conditions, grow in single-cell form in liquid medium, and is suitable for the treatment of bacteria. Submerged fermentation technology is popular today. Compared to other yeasts as well as bacteria, Moniliella cells are quite large in size, convenient for product recovery technology (filtration and centrifugation). In this study, we investigated the biological characteristics and glucosamine biosynthesis ability of Monilliella megachilliensis TN18.2 to select a microbial strain with high glucosamine biosynthesis ability. The yeast Moniliella megachilliensis TN18.2 isolated from Lantana camara L. flowers has the ability to assimilate some carbon sources and produce extracellular enzymes such as amylase, protease, lipase. M. megachilliensis TN 18.2 has the ability to biosynthesize glucosamine at 9.03 g/l in culture fluid containing glucose at a temperature of 34^oC, pH 6.0 with shaking speed of 200 rpm. With preliminary survey results, M. megachilliensis TN 18.2 strain is quite potential in finding a highly effective method of glucosamine acquisition, suitable for domestic conditions, and easy to apply to production.

Keywords

Glucosamine; Moniliella; Fermentation; Black yeast; Microorganism

Full Text:

PDF (Tiếng Việt)

References

[1] L. Liu, Y. Liu, H.-d. Shin, R. Chen, J. Li, G. Du, and J. Chen, "Microbial production of glucosamine and N-acetylglucosamine: advances and perspectives," Applied Microbiology and Biotechnology, vol. 97, pp. 6149-6158, 2019.

[2] J. W. Anderson, R. J. Nicolosi, and J. F. Borzelleca, "Glucosamine effects in humans: a review of effects on glucose metabolism, side effects, safety considerations and efficacy," Food and Chemical Toxicology, vol. 43, no. 2, pp. 187-201, 2005.

[3] A. B. Sitanggang, L. Sophia, and H. S. Wu, “Aspects of glucosamine production using microorganisms,” International Food Research Journal, vol. 19, no. 2, pp. 393-404, 2012.

[4] L. E. Fosdick, J. A. Bohlmann, J. R. Trinkle, B. L. Ray, Glucosamine and method of making glucosamine from microbial biomass, United States Patent, No. US 8034925B2, 2011.

[5] X. Chen, L. Liu, J. Li, J. Liu, G. Du, and J. Chen, “Optimization of glucose feeding approaches for enhanced glucosamine and N-acetylglucosamine production by an engineered Escherichia coli,” J Ind Microbiol Biotechnol, vol. 39, pp. 359-365, 2012.

[6] N. L. Rahmah, N. Hidayat, and B. K. Hajar, “Glucosamine production from palmyrah (Borassus flabellifer L.) seeds (a study of precursor type and concentration),” International Conference on Green Agro-industry and Bioeconomy, IOP Conf. Series: Earth and Environmental Science 230-012027, 2019.

[7] T. M. T. Le and V. T. Nguyen, “Study on glucosamine hydrochloruaextract from tiger shrimp (Penaeus monodon) shell,” CTU Journal of Science, vol. 56, pp. 331-339, 2020.

[8] J. Zhang, L. Liu, J. Li, G. Du, and J. Chen, “Enhanced glucosamine production by Aspergillus sp. BCRC 31742 based on the time-variant kinetics analysis of dissolved oxygen level,” Bioresource Technology, vol. 111, pp. 507-511, 2012.

DOI: https://doi.org/10.34238/tnu-jst.8955

Refbacks

There are currently no refbacks.



Remember me