Directly mining a fungal thermostable α-amylase from Chinese Nong-flavor liquor starter.

ABSTRACT:

Background

Chinese Nong-flavor (NF) liquor is continuously and stably produced by solid-state fermentation technology for 1000 years, resulting in enrichment of special microbial community and enzymes system in its starter. Based on traditional culture-dependent methods, these functional enzymes are hardly obtained. According to our previous metatranscriptomic analysis, which identifies plenty of thermostable carbohydrate-active enzymes in NF liquor starter, the aim of this study is to provide a direct and efficient way to mine these thermostable enzymes.

Results

In present study, an alpha-amylase (NFAmy13A) gene, which showed the highest expression level of enzymes in starch degradation at high temperature stage (62 °C), was directly obtained by functional metatranscriptomi

SUBMITTER: Yi Z 

PROVIDER: S-EPMC5822527 | biostudies-literature | 2018 Feb

REPOSITORIES: biostudies-literature