Proceedings of the International Conference on Electronics, Mechanics, Culture and Medicine

Methanotrophs used in Fruit and Vegetable Preservation

Authors
Chunyu Li, Shengbo Gao, Jianxiong Zhang, Jiaying Xin
Corresponding Author
Chunyu Li
Available Online February 2016.
DOI
https://doi.org/10.2991/emcm-15.2016.106How to use a DOI?
Keywords
Methanotrophs; MMO; Catalyze; Ethylene; Epoxidation
Abstract
Methanotrophs are a group of microbes with methane as the sole carbon and energy source. Methane Monooxygenase (MMO) is the vital enzyme system in the metabolic process of methanotrophs. Under the action of molecular dioxygen, MMO can catalyze olefin epoxidation reaction. Fruits and vegetables can release ethylene in the storage process, which improving the respiratory intensity of fruit and improving the oxygen permeability of fruit tissue protoplasm, and promoting the fruit respiration and other biochemical processes with oxygen. In this paper, changing the culture conditions can improve the ability of MMO in methanotrophs catalyzed ethylene epoxidation into oxirane. The preservation of fruits and vegetables can apply it. Adding vitamin B12 can increase the activity of MMO. The optimum concentration is 8mg/L. Exogenous electron donor sodium formate can improve the epoxidation capacity of MMO by providing the NADH and making the epoxidation continuous. The optimum concentration of sodium formate is 20mmol/L. In the study,p hosphate can improve the permeability of methanotrophs cells, which increasing the exposure of ethylene to MMO. The reaction rate can be improved. The optimal concentration of phosphate is 10mmol/L. When the three kinds of substances are in the optimum concentration, MMO may have the highest activity in epoxidation.
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Proceedings
International Conference on Electronics, Mechanics, Culture and Medicine
Part of series
Advances in Computer Science Research
Publication Date
February 2016
ISBN
978-94-6252-163-6
ISSN
2352-538X
DOI
https://doi.org/10.2991/emcm-15.2016.106How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Chunyu Li
AU  - Shengbo Gao
AU  - Jianxiong Zhang
AU  - Jiaying Xin
PY  - 2016/02
DA  - 2016/02
TI  - Methanotrophs used in Fruit and Vegetable Preservation
BT  - International Conference on Electronics, Mechanics, Culture and Medicine
PB  - Atlantis Press
SP  - 566
EP  - 570
SN  - 2352-538X
UR  - https://doi.org/10.2991/emcm-15.2016.106
DO  - https://doi.org/10.2991/emcm-15.2016.106
ID  - Li2016/02
ER  -