Extraction, characterisation and application of Chitinase from cold-adapted bacteria for conservation of liquid, half-liquid and solid eatables- especially for baked goods
IGF-Project, funding by BMWi and AiF via FEI
Formation of mould and spores as a cause of the food spoilage is still in many ranges of the foodstuffs industry an insufficiently solved problem. In particular the spoilage of baking goods or the formation of mycotoxines, e.g. during the fruit juice production, could not be solved satisfying until now. At present, used durable making procedures (physically, chemically) exhibit disadvantages, those concern among other things the thermal stress of the product – connected with losses in the quality – or requires a declaration as „E-number“ and hence affect the consumer acceptance („clean label “- problem) etc.
Within the scope of this project innovative procedures are developed, which conserve more on „natural “way. The application of traditionally produced chemical preservatives or the thermal stress for food will be unnecessary. Therefore from an apathogenic bacterium, isolated from the polar sea, a chitinase-enzyme-system is won with specific fermentation, characterized and examined for special applications for the preservation of different food. Chitinases are naturally occurring enzyme systems, which are extracellular separated by the bacteria and cleaned up for using as technical enzyme preparation. The chitinase attacks the chitin of mold fungi cell walls and prevents in such a way mold growth.
Microorganisms from the polar seas are closely adapted to the low temperatures of their habitats. This fact applies for its extracellular enzymes as well, whose activity optima are at least 20°C under those of the mesophilic organisms and hence are active at refrigerator temperatures. Therefore an effective mould growth inhibition in food systems can be realized also at ambient temperature and on cooling conditions with using cold adapted chitinases. Thus the large interest for the application of novel naturally occurring „preservatives“ to ensure e.g. food safety as well as reaching increasing product quality can be oblige.
Further Information on this project: