Optimization of fermentation conditions for microbial transglutaminase production by Streptoverticillium cinnamoneum KKP 1658 using response surface methodology (RSM).

Microbial transglutaminase (MTG) is an enzyme widely used in the food industry because it creates cross-links between proteins, enhancing the texture and stability of food products. Its unique properties make it a valuable tool for modifying the functional characteristics of proteins, significantly impacting the quality and innovation of food products. In this study, response surface methodology was employed to optimize the fermentation conditions for microbial transglutaminase production by the strain Streptoverticillium cinnamoneum KKP 1658.

Production of microbial transglutaminase by KKP 1658.

Transglutaminase finds broad applications in the food industry, influencing texture, shelf life and overall food quality. It can be utilized to create products with enhanced sensory and technological properties and serves as a tool to reduce food waste. The aim of this study was to optimize the production of microbial transglutaminase (MTG) by the genetically unmodified strain of KKP 1658.

Microbiological transglutaminase: Biotechnological application in the food industry.

Microbial transglutaminases (mTGs) belong to the family of global TGs, isolated and characterised by various bacterial strains, with the first being . This literature review also discusses TGs of animal and plant origin. TGs catalyse the formation of an isopeptide bond, cross-linking the amino and acyl groups.

Use of apple pomace, glycerine, and potato wastewater for the production of propionic acid and vitamin B12.

Propionic acid bacteria (PAB) are a source of valuable metabolites, including propionic acid and vitamin B12. Propionic acid, a food preservative, is synthesized from petroleum refining by-products, giving rise to ecological concerns. Due to changing food trends, the demand for vitamin B12 has been expected to increase in the future.