Halophilic Bacillus Strain Producing Salt-Tolerant Gamma-Glutamyl Transpeptidase
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Solution Overview
Problem
There is a lack of halophilic Bacillus strains that produce salt-tolerant gamma-glutamyl transpeptidase enzymes, which are effective in high-salt fermentation environments, limiting their application in food industries, particularly in enhancing the flavor and umami taste of fermented foods like kimchi.
Innovation Solution
A halophilic Bacillus polyfermenticus KMU01 strain is developed, which produces a salt-tolerant gamma-glutamyl transpeptidase (KCTC11751BP), and a method involving culturing this strain to produce and isolate the enzyme, suitable for use in high-salt foods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If halophilic Bacillus strains are used to produce gamma-glutamyl transpeptidase, then the enzyme can function in high-salt fermentation environments, but there is a lack of such strains with sufficient enzyme activity and salt tolerance
Solution Approach 1:
The patent applies parameter changes by optimizing culture conditions including salt concentration (1-15% NaCl), temperature (30-40°C), and pH (6.0-8.0) to maximize both salt tolerance and enzyme activity of the Bacillus polyfermenticus KMU01 strain. The strain was specifically adapted to function optimally in high-salt environments while maintaining high gamma-glutamyl transpeptidase activity.
Solution Approach 2:
The Bacillus polyfermenticus KMU01 strain exhibits multi-functionality by simultaneously demonstrating halophilic properties (salt tolerance), proteolytic activity (protein breakdown), and high gamma-glutamyl transpeptidase production. This single strain can be applied to various fermented foods including kimchi, salted fish, and other high-salt preservation foods.
2Productivity
If enzymes with high activity are explored and developed, then catalytic efficiency is improved, but there are not many examples of halophilic Bacillus strains
Solution Approach 1:
The patent optimizes multiple parameters including culture medium composition (peptone 5g/L, yeast extract 5g/L, NaCl 5-15%), incubation temperature (37°C), and salt concentration to achieve maximum enzyme production. These parameter optimizations enable the strain to produce high levels of gamma-glutamyl transpeptidase while maintaining halophilic characteristics.
Solution Approach 2:
The Bacillus polyfermenticus KMU01 strain naturally produces high levels of gamma-glutamyl transpeptidase without requiring genetic modification or complex fermentation processes. The strain's inherent metabolic pathways enable it to self-produce the enzyme efficiently under optimized culture conditions.
3Adaptability or versatility
If halophilic Bacillus strain is used in high-salt fermentation, then application value in food field is enhanced, but the strain must maintain both halophilicity and high enzyme activity
Solution Approach 1:
The Bacillus polyfermenticus KMU01 strain serves multiple functions simultaneously: it acts as a halophile for high-salt food preservation, produces proteases for protein breakdown, and generates high levels of gamma-glutamyl transpeptidase for flavor enhancement. This multi-functionality simplifies the overall fermentation process by using a single strain for multiple purposes.
Solution Approach 2:
The strain exhibits adaptable physiological parameters including optimal growth at 37°C, pH range of 6.0-8.0, and salt tolerance up to 15% NaCl. These parameter flexibilities allow the strain to maintain both halophilic properties and high enzyme activity across varying fermentation conditions.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The strain effectively produces gamma-glutamyl transpeptidase with high activity in high-salt environments, enhancing the flavor and peptide production in fermented foods, demonstrating superior enzyme activity and halophilicity compared to other strains.
Implementation Method 1
Bacillus strains play an important role in the initial fermentation of kimchi, a fermented food. The reason is that enzymes produced by Bacillus strains break down proteins in kimchi and salted fish to produce useful peptides
Implementation Method 2
Gamma-glutamyl transpeptidase is an enzyme which breaks glutamyl bonds in substances such as glutathione to transfer a part of glutamyl to water as the hydrolysis action or transfer a part of glutamyl to other amino acids or peptides as transpeptidation action
Data Source
AI summary
The present invention relates to a halophilic Bacillus polyfermenticus KMU01 strain producing salt-tolerant gamma-glutamyl transpeptidase, and the halophilic Bacillus polyfermenticus KMU01 strain according to the present invention (KCTC11751BP) producing a halophilic gamma-glutamyl transpeptidase, wherein, when food is fermented using the strain of the present invention, it can be utilized in foods with high salt concentration, and fermented foods having excellent flavor and various peptides can be prepared by high enzyme activity that decomposes protein binding.