Different Bacteria Produce Different Properties
It has been found that different strains of bacteria that produce the enzyme TG, produce it with different yield and properties. Different TG producing bacteria strains are still being identified from different environments. “The isolation of a strain of Streptomyces mobaraense was the first step towards the extensive commercial exploitation of this enzyme. Thereafter, a number of various microbial strains, such as Streptomyces lydicus, Streptomyces cinnamoneum CBS 683.68, Streptomyces sp. CBMAI 837, have been found being able to biosynthesize TG extracellularly. How the TG is produced definitely impacts its application. TG’s of various origins and in different concentrations have different functionality. (Ceresinoa, 2018)
Generally, increased TG concentration produces a better binding of meat. The optimum pH for the commercial TG was found to be between pH 5.5 and 6.0, but TG from different strains have a different optimal pH. TG from Bacillus circulans BL32, for example, has been reported to have an optimal pH of 7.2. (Ceresinoa, 2018)
“As to temperature influence on TG activity, minor differences were seen between the enzymes, with a maximum activity observed at 40 °C for the commercial TG and at 35–40 °C for SB6. At temperatures above 45 °C, both enzymes suffered a rapid drop in their activities. These findings are consistent with studies of TG derived from other streptomycetes such as Streptomyces hygroscopicus and Streptomyces sp. CBMAI 837. (Ceresinoa, 2018)
An EarthwormExpress Project. Visit our website and stay up to date with the most recent updates.
Email Eben at firstname.lastname@example.org