Identification of Filamentous Fungus Strain DWL-C010 and Thermal Stability Analysis of Its Soluble Pigment

doi:10.13560/j.cnki.biotech.bull.1985.2018-0129

Abstract

Abstract: Strain DWL-C010 capable of secreting diffusible red pigment,isolated from primary forest humus soil of Dawangling Nature Reserve in Gxuangxi,was identified by morphological characteristics and phylogenetic analysis of multiple gene loci,and then the thermal stability of its red pigment was analyzed as well. In addition,the enzyme activity of its cellulase,hemicellulase,and glucoamylase was also evaluated. The results showed that morphological characteristics of strain DWL-C010 are consistent with Talaromyces albobiverticillius on the whole,and the identity of ITS RBP2,RBP1 and BenA between strain DWL-C010 and T. albobiverticillius CBS133440T reach 99%,while the identity of CaM has only 96%;but they all resolve in a clade with T. albobiverticillius CBS133440T. Referring to the traditional morphological observation,strain DWL-C010 belongs to be T. albobiverticillius. At the same time,the thermal stability of red pigment from DWL-C010 is promising,the degradation rate of red pigment from strain DWL-C010 was in fine linear relation with time,and it could be well described by a first order model. The temperature-dependent degradation constants also followed the Arrhenius model,and the activation energy of the red pigment is 51.82 kJ/mol. Besides,the enzyme activity of strain DWL-C010 for xylanase,cellulase and glucoamylase was 33.098,1.880 and 0.976 U/mL,respectively.

Key words: red pigment, Talaromyces albobiverticillius, identification, thermal stability

MA Bo, ZHANG Ting-ting, WU Bao-xiang. Identification of Filamentous Fungus Strain DWL-C010 and Thermal Stability Analysis of Its Soluble Pigment[J]. Biotechnology Bulletin, 2018, 34(4): 186-193.

References

[1] Martins N, Roriz CL, Morales P, et al.Food colorants:Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices[J]. Trends in Food Science & Technology, 2016, 52:1-15.
[2] Mapari SA, Thrane U, Meyer AS.Fungal polyketide azaphilone pigments as future natural food colorants?[J]. Trends Biotechnol, 2010, 28(6):300-307.
[3] Tuli HS, Chaudhary P, Beniwal V, et al.Microbial pigments as natural color sources:current trends and future perspectives[J]. J Food Sci Technol, 2015, 52(8):4669-4678.
[4] Nigam PS, Luke JS.Food additives:production of microbial pigments and their antioxidant properties[J]. Current Opinion in Food Science, 2016, 7:93-100.
[5] Mapari SA, Nielsen KF, Larsen TO, et al.Exploring fungal biodiversity for the production of water-soluble pigments as potential natural food colorants[J]. Curr Opin Biotechnol, 2005, 16(2):231-238.
[6] Lopes FC, Tichota DM, Pereira JQ, et al.Pigment production by filamentous fungi on agro-industrial byproducts:an eco-friendly alternative[J]. Appl Biochem Biotechnol, 2013, 171(3):616-625.
[7] Dufosse L, Fouillaud M, Caro Y, et al.Filamentous fungi are large-scale producers of pigments and colorants for the food industry[J]. Curr Opin Biotechnol, 2014, 26:56-61.
[8] Lebeau J, Venkatachalam M, Fouillaud M, et al.Production and new extraction method of polyketide red pigments produced by ascomycetous fungi from terrestrial and marine habitats[J]. Journal of Fungi, 2017, 3(3):34.
[9] Rodriguez-Amaya DB.Natural food pigments and colorants[J]. Current Opinion in Food Science, 2016, 7:20-26.
[10] Visagie CM, Houbraken J, Frisvad JC, et al.Identification and nomenclature of the genus Penicillium[J]. Stud Mycol, 2014, 78:343-371.
[11] Mapari SA, Meyer AS, Thrane U, et al.Identification of potentially safe promising fungal cell factories for the production of polyketide natural food colorants using chemotaxonomic rationale[J]. Microb Cell Fact, 2009, 8:24.
[12] Vendruscolo F, Luise Müller B, Esteves Moritz D, et al.Thermal stability of natural pigments produced by Monascus ruber in submerged fermentation[J]. Biocatalysis and Agricultural Biotechnology, 2013, 2(3):278-284.
[13] Morales-Oyervides L, Oliveira JC, Sousa-Gallagher MJ, et al.Effect of heat exposure on the colour intensity of red pigments produced by Penicillium purpurogenum GH2[J]. Journal of Food Engineering, 2015, 164:21-29.
[14] Jing L, Zhao S, Xue JL, et al.Isolation and characterization of a novel Penicillium oxalicum strain Z1-3 with enhanced cellobiohydrolase production using cellulase-hydrolyzed sugarcane bagasse as carbon source[J]. Industrial Crops and Products, 2015, 77:666-675.
[15] GB1886. 174-2016, 食品工业用酶制剂[S].
[16] Yilmaz N, Visagie CM, Houbraken J, et al.Polyphasic taxonomy of the genus Talaromyces[J]. Studies in Mycology, 2014, 78:175-341.
[17] Gmoser R, Ferreira JA, Lennartsson PR, et al.Filamentous ascomycetes fungi as a source of natural pigments[J]. Fungal Biology and Biotechnology, 2017, 4(1):4.
[18] Frisvad JC, Yilmaz N, Thrane U, et al.Talaromyces atroroseus, a new species efficiently producing industrially relevant red pigments[J]. PLoS One, 2013, 8(12):e84102.
[19] Venkatachalam M, Zelena M, Cacciola F, et al.Partial characterization of the pigments produced by the marine-derived fungus Talaromyces albobiverticillius 30548. Towards a new fungal red colorant for the food industry[J]. Journal of Food Composition and Analysis, 2018, 67:38-47.
[20] Silveira ST, Daroit DJ, Sant’anna V, et al.Stability modeling of red pigments produced by Monascus purpureus in submerged cultivations with sugarcane bagasse[J]. Food and Bioprocess Technology, 2011, 6(4):1007-1014.
[21] Wang X, Huang H, Xie X, et al.Improvement of the catalytic performance of a hyperthermostable GH10 xylanase from Talaromyces leycettanus JCM12802[J]. Bioresource Technology, 2016, 222:277-284.
[22] Thorsen TS, Johnsen AH, Josefsen K, et al.Identification and characterization of glucoamylase from the fungus Thermomyces lanuginosus[J]. Biochimica et Biophysica Acta(BBA)-Proteins and Proteomics, 2006, 1764(4):671-676.
[23] Xian L, Wang F, Luo X, et al.Purification and Characterization of a Highly Efficient Calcium-Independent α-Amylase from Talaromyces pinophilus 1-95[J]. PLoS One, 2015, 10(3):e0121531.