BACTERIAL ALGINATE LYASE - PROPERTIES OF THE ENZYME FORMED IN A MIXED CULTURE OF BACTERIA ISOLATED FROM SOIL

被引：18

作者：

KANEKO, Y

YONEMOTO, Y

OKAYAMA, K

KIMURA, A

MURATA, K

机构：

[1] KYOTO UNIV,FOOD SCI RES INST,UJI,KYOTO 611,JAPAN

[2] OTSUKA CHEM CO LTD,DIV FOOD BEVERAGE RES,KAWAUCHI,TOKUSHIMA 77101,JAPAN

来源：

JOURNAL OF FERMENTATION AND BIOENGINEERING | 1990年 / 70卷 / 03期

关键词：

D O I：

10.1016/0922-338X(90)90173-T

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Two kinds of alginate lyase (E1 and E2) were formed in a mixed culture of bacteria in species of Flavobacterium, Alcaligenes and Bacillus. E1 had a molecular weight of 55,000 and consisted of two subunits with molecular weights of 35,000 and 20,000. E2 had a molecular weight of 88,000 and was split into two subunits with molecular weights of 50,000 and 38,000. E1 and E2 showed almost the same properties and hydrolyzed sodium-, potassium- and propyrene-alginates most efficiently at pH 8.0 and 40°C. © 1989.

引用

页码：147 / 149

页数：3

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