Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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A Novel Approach for Assessing the Proteolytic Potential of Filamentous Fungi on the Example of Aspergillus spp.

  • Anna Shestakova (Department of Microbiology, Faculty of Biology, Lomonosov Moscow State University) ;
  • Alexander Osmolovskiy (Department of Microbiology, Faculty of Biology, Lomonosov Moscow State University) ;
  • Viktoria Lavrenova (Department of Microbiology, Faculty of Biology, Lomonosov Moscow State University) ;
  • Daria Surkova (Department of Microbiology, Faculty of Biology, Lomonosov Moscow State University) ;
  • Biljana Nikolic (Faculty of Biology, University of Belgrade) ;
  • Zeljko Savkovic (Faculty of Biology, University of Belgrade)
  • Received : 2023.09.19
  • Accepted : 2023.11.16
  • Published : 2023.12.28
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Abstract

Proteolytic enzymes produced by filamentous fungi can degrade various fibrous and globular proteins along with other metabolites that may also find application in biotechnology. In this study, the effect of proteolytic enzymes of 22 Aspergillus strains on various proteins was investigated using protein-containing diagnostic media. Subsequently, a new parameter estimating secreted proteinases specificity towards fibrous or globular proteins without its advanced biochemical research - index of severity of proteolytic action (ISPA) - was suggested. This index determines mycozymes specificity in following manner: its value increases with greater affinity to fibrous proteins, decreases if there is higher affinity to globular proteins. ISPA value was the lowest (0.52) for Aspergillus domesticus, indicating the highest specificity to globular proteins, the highest one (1.26) for A. glaucus, whose proteinases best hydrolyzed fibrous proteins. However, the highest overall proteolytic potential was observed for Aspergillus melleus. The ability to produce acid, alkali and extracellular pigments was evaluated for all isolated strains as well.

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References

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