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Huang YY, Liang ZC, Lin XZ, He ZG, Ren XY, Li WX, Molnár I. Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine. Food Res Int 2021; 141:110146. [PMID: 33642012 DOI: 10.1016/j.foodres.2021.110146] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 01/07/2021] [Accepted: 01/11/2021] [Indexed: 01/16/2023]
Abstract
Hong Qu glutinous rice wine (HQ wine) is a traditional alcoholic beverage produced in China by fermenting cooked rice using a fermentation starter prepared with the fungus Monascus purpureus. This starter (Hong Qu, HQ) is made empirically by open spontaneous fermentation that is hard to control and standardize, resulting in inconsistent wine quality. This study investigates representative HQ samples from a large geographic region. It explores fungal microbiome compositions, identifies characteristic differences important for the production of various HQ wine styles, and reveals the key fungi responsible for HQ wine fermentation characteristics. The source of the HQ inoculum was found to be the main factor influencing fungal community composition and diversity, followed by processing technology and geographical distribution. Linear discriminant analysis effect size (LEfSe) uncovered 14 genera as potential biomarkers to distinguish regional varieties of HQ. Significant differences were also found in fermentation characteristics such as liquefying power (LP), saccharifying power (SP), fermenting power (FP), total acid content (TA) and liquor-producing power (LPP). The key fungi responsible for LP (5 genera), SP (3 genera), FP (1 genera), LPP (4 genera), and TA (4 genera) were determined using redundancy correlation analysis. Finally, Spearman's correlation analysis indicated that LPP shows a strong positive correlation with FP and LP, while TA displays a strong negative correlation with FP. The results of this study may be utilized to prepare consistently high quality, next-generation HQ by better controlling fungal community structures, and to design fermentation processes for HQ wines with desirable oenological characteristics.
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Affiliation(s)
- Ying-Ying Huang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350003, PR China; Fujian Key Laboratory of Agricultural Products (Food) Processing, 350003 Fuzhou, Fujian Province, PR China; Southwest Center for Natural Products Research, University of Arizona, 250 E. Valencia Rd., Tucson, AZ 85706, USA
| | - Zhang-Cheng Liang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350003, PR China; Fujian Key Laboratory of Agricultural Products (Food) Processing, 350003 Fuzhou, Fujian Province, PR China
| | - Xiao-Zi Lin
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350003, PR China; Fujian Key Laboratory of Agricultural Products (Food) Processing, 350003 Fuzhou, Fujian Province, PR China.
| | - Zhi-Gang He
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350003, PR China; Fujian Key Laboratory of Agricultural Products (Food) Processing, 350003 Fuzhou, Fujian Province, PR China.
| | - Xiang-Yun Ren
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350003, PR China; Fujian Key Laboratory of Agricultural Products (Food) Processing, 350003 Fuzhou, Fujian Province, PR China
| | - Wei-Xin Li
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350003, PR China; Fujian Key Laboratory of Agricultural Products (Food) Processing, 350003 Fuzhou, Fujian Province, PR China
| | - István Molnár
- Southwest Center for Natural Products Research, University of Arizona, 250 E. Valencia Rd., Tucson, AZ 85706, USA.
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Stošić S, Ristić D, Gašić K, Starović M, Ljaljević Grbić M, Vukojević J, Živković S. Talaromyces minioluteus: New Postharvest Fungal Pathogen in Serbia. PLANT DISEASE 2020; 104:656-667. [PMID: 31961769 DOI: 10.1094/pdis-08-19-1806-re] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Talaromyces minioluteus is one of the important species of genus Talaromyces, which has cosmopolitan distribution and is encountered on a wide range of different habitats. This species has not been considered as an important plant pathogen, even though it has been isolated from various plant hosts. Fruits and vegetables with Penicillium-like mold symptoms were collected from 2015 to 2017 from markets in Serbia. Isolates originating from quince, tomato, and orange fruits, onion bulbs, and potato tubers were identified and characterized on a morphological, physiological, and molecular level. Morphological and physiological examination included observing micromorphology, testing growth on six different media and at five different temperatures, and production of three enzymes. Molecular identification and characterization were performed using four molecular markers: internal transcribed spacer, β-tubulin, calmodulin, and DNA-dependent RNA polymerase II second largest subunit. The results of morphological and molecular analyses were in agreement, and they proved that the obtained isolates are T. minioluteus. In the pathogenicity assay, T. minioluteus was confirmed as a pathogen of all species tested with the exception of potato tubers. This is the first report of T. minioluteus as a postharvest plant pathogen on quince, tomato, and orange fruit and onion bulbs. Also, this is the first record of T. minioluteus in Serbia.
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Affiliation(s)
- Stefan Stošić
- Department of Plant Diseases, Institute for Plant Protection and Environment, 11000 Belgrade, Serbia
| | - Danijela Ristić
- Department of Plant Diseases, Institute for Plant Protection and Environment, 11000 Belgrade, Serbia
| | - Katarina Gašić
- Department of Plant Diseases, Institute for Plant Protection and Environment, 11000 Belgrade, Serbia
| | - Mira Starović
- Department of Plant Diseases, Institute for Plant Protection and Environment, 11000 Belgrade, Serbia
| | - Milica Ljaljević Grbić
- Faculty of Biology, Institute of Botany and Botanical Garden "Jevremovac", University of Belgrade, 11000 Belgrade, Serbia
| | - Jelena Vukojević
- Faculty of Biology, Institute of Botany and Botanical Garden "Jevremovac", University of Belgrade, 11000 Belgrade, Serbia
| | - Svetlana Živković
- Department of Plant Diseases, Institute for Plant Protection and Environment, 11000 Belgrade, Serbia
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Cripwell RA, Rose SH, Viljoen-Bloom M, van Zyl WH. Improved raw starch amylase production by Saccharomyces cerevisiae using codon optimisation strategies. FEMS Yeast Res 2019; 19:5237704. [PMID: 30535120 DOI: 10.1093/femsyr/foy127] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Accepted: 12/07/2018] [Indexed: 11/12/2022] Open
Abstract
Amylases are used in a variety of industries that have a specific need for alternative enzymes capable of hydrolysing raw starch. Five α-amylase and five glucoamylase-encoding genes were expressed in the Saccharomyces cerevisiae Y294 laboratory strain to select for recombinant strains that best hydrolysed raw corn starch. Gene variants of four amylases were designed using codon optimisation and different secretion signals. The significant difference in activity levels among the gene variants confirms that codon optimisation of fungal genes for expression in S. cerevisiae does not guarantee improved recombinant protein production. The codon-optimised glucoamylase variant from Talaromyces emersonii (temG_Opt) yielded 3.3-fold higher extracellular activity relative to the native temG, whereas the codon-optimised T. emersonii α-amylase (temA_Opt) yielded 1.6-fold more extracellular activity than the native temA. The effect of four terminator sequences was also investigated using temG and temG_Opt as reporter genes, with the ALY2T terminator resulting in a 14% increase in glucoamylase activity relative to the gene cassettes containing the ENO1T terminator. This is the first report of engineered S. cerevisiae strains to express T. emersonii amylase variants, and these enzymes may have potential applications in the industrial conversion of raw starch under fermentation conditions.
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Affiliation(s)
- Rosemary A Cripwell
- Department of Microbiology, Stellenbosch University, JC Smuts Building, De Beer Street, Stellenbosch, 7600, South Africa
| | - Shaunita H Rose
- Department of Microbiology, Stellenbosch University, JC Smuts Building, De Beer Street, Stellenbosch, 7600, South Africa
| | - Marinda Viljoen-Bloom
- Department of Microbiology, Stellenbosch University, JC Smuts Building, De Beer Street, Stellenbosch, 7600, South Africa
| | - Willem H van Zyl
- Department of Microbiology, Stellenbosch University, JC Smuts Building, De Beer Street, Stellenbosch, 7600, South Africa
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Jujjavarapu SE, Dhagat S. Evolutionary Trends in Industrial Production of α-amylase. Recent Pat Biotechnol 2019; 13:4-18. [PMID: 30810102 DOI: 10.2174/2211550107666180816093436] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 07/09/2018] [Accepted: 07/27/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Amylase catalyzes the breakdown of long-chain carbohydrates to yield maltotriose, maltose, glucose and dextrin as end products. It is present in mammalian saliva and helps in digestion. OBJECTIVE Their applications in biotechnology include starch processing, biofuel, food, paper, textile and detergent industries, bioremediation of environmental pollutants and in clinical and medical applications. The commercial microbial strains for production of α-amylase are Bacillus subtilis, B. licheniformis, B. amyloliquefaciens and Aspergillus oryzae. Industrial production of enzymes requires high productivity and cannot use wild-type strains for enzyme production. The yield of enzyme from bacteria can be increased by varying the physiological and genetic properties of strains. RESULTS The genetic properties of a bacterium can be improved by enhancing the expression levels of the gene and secretion of the enzyme outside the cells, thereby improving the productivity by preventing degradation of enzymes. Overall, the strain for specific productivity should have the maximum ability for synthesis and secretion of an enzyme of interest. Genetic manipulation of α-amylase can also be used for the production of enzymes with different properties, for example, by recombinant DNA technology. CONCLUSION This review summarizes different techniques in the production of recombinant α- amylases along with the patents in this arena. The washing out of enzymes in reactions became a limitation in utilization of these enzymes in industries and hence immobilization of these enzymes becomes important. This paper also discusses the immobilization techniques for used α-amylases.
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Affiliation(s)
| | - Swasti Dhagat
- Department of Biotechnology, National Institute of Technology Raipur, Raipur-492010, India
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Homaei A, Ghanbarzadeh M, Monsef F. Biochemical features and kinetic properties of α-amylases from marine organisms. Int J Biol Macromol 2015; 83:306-14. [PMID: 26657843 DOI: 10.1016/j.ijbiomac.2015.11.080] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2015] [Revised: 11/27/2015] [Accepted: 11/27/2015] [Indexed: 11/28/2022]
Abstract
Marine organisms have the ability of producing enzymes with unique properties compared to those of the same enzymes from terrestrial organisms. α-Amylases are among the most important extracellular enzymes found in various groups of organisms such as plants, animals and microorganisms. They play important roles in their carbohydrates metabolism of each organism. Microbial production of α-amylases is more effective than other sources of the enzyme. Many microorganisms are known to produce α-amylase including bacteria, yeasts, fungi and actinomycetes. However, enzymes from fungal and bacterial sources have dominated applications in industrial sectors. This review deals with what is known about the kinetics, biochemical properties and applications of these enzymes that have only been found in them and not in other α-amylases, and discussing their mechanistic and regulatory implications.
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Affiliation(s)
- Ahmad Homaei
- Department of Biochemistry, Faculty of Science, Hormozgan University, Bandar Abbas, Iran.
| | - Mehri Ghanbarzadeh
- Department of Marine Biology, Faculty of Science, Hormozgan University, Bandar Abbas, Iran
| | - Ferial Monsef
- Department of Marine Biology, Faculty of Science, Hormozgan University, Bandar Abbas, Iran
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Tanney JB, Seifert KA. Rasamsonia pulvericola sp. nov., isolated from house dust. IMA Fungus 2013; 4:205-12. [PMID: 24563833 PMCID: PMC3905939 DOI: 10.5598/imafungus.2013.04.02.06] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2013] [Accepted: 10/15/2013] [Indexed: 01/04/2023] Open
Abstract
In the course of a global survey of the indoor mycobiota, we sampled and analysed settled dust from 87 buildings from 14 countries, using both a modified dilution-to-extinction method and 454-pyrosequencing. Rasamsonia is a recently established genus including thermotolerant or thermophilic species, five of which have been isolated from humans, including the emerging pathogen R. argillacea. A new species, R. pulvericola, was recovered from one residence in Songkhla, Thailand, and is morphologically characterised and compared phylogenetically with other members of the genus. Rasamsonia pulvericola forms a clade with R. brevistipitata and shares morphological characters such as usually biverticillate and never terverticillate conidiophores, and subglobose to ellipsoidal conidia. It has a lower maximum growth temperature and is the first mesophilic species added to the genus. The ITS sequence of R. pulvericola was not detected in the 454-pyrosequencing data for Thailand or other countries, but a similar ITS sequence was detected in Micronesia, probably representing another undescribed Rasamsonia species.
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Affiliation(s)
- Joey B Tanney
- Biodiversity (Mycology and Microbiology), Agriculture and Agri-Food Canada, Ottawa, ON, Canada K1A 0C6
| | - Keith A Seifert
- Biodiversity (Mycology and Microbiology), Agriculture and Agri-Food Canada, Ottawa, ON, Canada K1A 0C6
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Purification and characterization of a thermostable α-amylase produced by the fungus Paecilomyces variotii. Carbohydr Res 2010; 345:2348-53. [PMID: 20850111 DOI: 10.1016/j.carres.2010.08.013] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2010] [Revised: 08/17/2010] [Accepted: 08/19/2010] [Indexed: 11/23/2022]
Abstract
An α-amylase produced by Paecilomyces variotii was purified by DEAE-cellulose ion exchange chromatography, followed by Sephadex G-100 gel filtration and electroelution. The α-amylase showed a molecular mass of 75 kDa (SDS-PAGE) and pI value of 4.5. Temperature and pH optima were 60°C and 4.0, respectively. The enzyme was stable for 1 h at 55°C, showing a t₅₀ of 53 min at 60°C. Starch protected the enzyme against thermal inactivation. The α-amylase was more stable in alkaline pH. It was activated mainly by calcium and cobalt, and it presented as a glycoprotein with 23% carbohydrate content. The enzyme preferentially hydrolyzed starch and, to a lower extent, amylose and amylopectin. The K(m) of α-amylase on Reagen® and Sigma® starches were 4.3 and 6.2 mg/mL, respectively. The products of starch hydrolysis analyzed by TLC were oligosaccharides such as maltose and maltotriose. The partial amino acid sequence of the enzyme presented similarity to α-amylases from Bacillus sp. These results confirmed that the studied enzyme was an α-amylase ((1→4)-α-glucan glucanohydrolase).
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8
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Amylase production by Aspergillus niger in submerged cultivation on two wastes from food industries. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.01.009] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Aquino ACMM, Jorge JA, Terenzi HF, Polizeli MLTM. Studies on a thermostable alpha-amylase from the thermophilic fungus Scytalidium thermophilum. Appl Microbiol Biotechnol 2003; 61:323-8. [PMID: 12743761 DOI: 10.1007/s00253-003-1290-y] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2002] [Revised: 02/11/2003] [Accepted: 02/21/2003] [Indexed: 10/25/2022]
Abstract
An alpha-amylase produced by Scytalidium thermophilum was purified using DEAE-cellulose and CM-cellulose ion exchange chromatography and Sepharose 6B gel filtration. The purified protein migrated as a single band in 6% PAGE and 7% SDS-PAGE. The estimated molecular mass was 36 kDa (SDS-PAGE) and 49 kDa (Sepharose 6B). Optima of pH and temperature were 6.0 and 60 degrees C, respectively. In the absence of substrate the purified alpha-amylase was stable for 1 h at 50 degrees C and had a half-life of 12 min at 60 degrees C, but was fully stable in the presence of starch. The enzyme was not activated by several metal ions tested, including Ca(2+) (up to 10 mM), but HgCl(2 )and CuCl(2) inhibited its activity. The alpha-amylase produced by S. thermophilum preferentially hydrolyzed starch, and to a lesser extent amylopectin, maltose, amylose and glycogen in that order. The products of starch hydrolysis (up to 6 h of reaction) analyzed by thin layer chromatography, showed oligosaccharides such as maltotrioses, maltotetraoses and maltopentaoses. Maltose and traces of glucose were formed only after 3 h of reaction. These results confirm the character of the enzyme studied to be an alpha-amylase (1,4-alpha-glucan glucanohydrolase).
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Affiliation(s)
- A C M M Aquino
- Departamento de Biologia, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Av. Bandeirantes 3900, Brazil
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Abstract
Thermophilic fungi are a small assemblage in mycota that have a minimum temperature of growth at or above 20 degrees C and a maximum temperature of growth extending up to 60 to 62 degrees C. As the only representatives of eukaryotic organisms that can grow at temperatures above 45 degrees C, the thermophilic fungi are valuable experimental systems for investigations of mechanisms that allow growth at moderately high temperature yet limit their growth beyond 60 to 62 degrees C. Although widespread in terrestrial habitats, they have remained underexplored compared to thermophilic species of eubacteria and archaea. However, thermophilic fungi are potential sources of enzymes with scientific and commercial interests. This review, for the first time, compiles information on the physiology and enzymes of thermophilic fungi. Thermophilic fungi can be grown in minimal media with metabolic rates and growth yields comparable to those of mesophilic fungi. Studies of their growth kinetics, respiration, mixed-substrate utilization, nutrient uptake, and protein breakdown rate have provided some basic information not only on thermophilic fungi but also on filamentous fungi in general. Some species have the ability to grow at ambient temperatures if cultures are initiated with germinated spores or mycelial inoculum or if a nutritionally rich medium is used. Thermophilic fungi have a powerful ability to degrade polysaccharide constituents of biomass. The properties of their enzymes show differences not only among species but also among strains of the same species. Their extracellular enzymes display temperature optima for activity that are close to or above the optimum temperature for the growth of organism and, in general, are more heat stable than those of the mesophilic fungi. Some extracellular enzymes from thermophilic fungi are being produced commercially, and a few others have commercial prospects. Genes of thermophilic fungi encoding lipase, protease, xylanase, and cellulase have been cloned and overexpressed in heterologous fungi, and pure crystalline proteins have been obtained for elucidation of the mechanisms of their intrinsic thermostability and catalysis. By contrast, the thermal stability of the few intracellular enzymes that have been purified is comparable to or, in some cases, lower than that of enzymes from the mesophilic fungi. Although rigorous data are lacking, it appears that eukaryotic thermophily involves several mechanisms of stabilization of enzymes or optimization of their activity, with different mechanisms operating for different enzymes.
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Affiliation(s)
- R Maheshwari
- Department of Biochemistry, Indian Institute of Science, Bangalore 560 012, India.
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Isolation and partial characterization of β-galactosidase activity produced by a thermotolerant strain of Kluyveromyces marxianus during growth on lactose-containing media. Enzyme Microb Technol 1995. [DOI: 10.1016/0141-0229(94)00115-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Khoo SL, Amirul AA, Kamaruzaman M, Nazalan N, Azizan MN. Purification and characterization of alpha-amylase from Aspergillus flavus. Folia Microbiol (Praha) 1994; 39:392-8. [PMID: 7729774 DOI: 10.1007/bf02814445] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Aspergillus flavus produced approximately 50 U/mL of amylolytic activity when grown in liquid medium with raw low-grade tapioca starch as substrate. Electrophoretic analysis of the culture filtrate showed the presence of only one amylolytic enzyme, identified as an alpha-amylase as evidenced by (i) rapid loss of color in iodine-stained starch and (ii) production of a mixture of glucose, maltose, maltotriose and maltotetraose as starch digestion products. The enzyme was purified by ammonium sulfate precipitation and ion-exchange chromatography and was found to be homogeneous on sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The purified enzyme had a molar mass of 52.5 +/- 2.5 kDa with an isoelectric point at pH 3.5. The enzyme was found to have maximum activity at pH 6.0 and was stable in a pH range from 5.0 to 8.5. The optimum temperature for the enzyme was 55 degrees C and it was stable for 1 h up to 50 degrees C. The Km and V for gelatinized tapioca starch were 0.5 g/L and 108.67 mumol reducing sugars per mg protein per min, respectively.
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Affiliation(s)
- S L Khoo
- School of Biological Sciences, Universiti Sains Malaysia, Penang
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Bunni L, Hackett TJ, McHale L, Flynn G, McHale AP. Molecular cloning and functional expression of a Talaromyces emersonii derived alpha-amylase encoding genetic determinant in a human cell line. Biotechnol Lett 1993. [DOI: 10.1007/bf00131196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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14
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Bunni L, Coleman DC, McHale L, Hackett TJ, McHale AP. cDNA cloning and expression of aTalaromyces emersonii amylase encoding genetic determinant inEscherichia coli. Biotechnol Lett 1992. [DOI: 10.1007/bf01027011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Jensen B, Olsen J. Physicochemical properties of a purified alpha-amylase from the thermophilic fungus Thermomyces lanuginosus. Enzyme Microb Technol 1992. [DOI: 10.1016/0141-0229(92)90167-m] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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McCormack J, Hackett TJ, Tuohy MG, Coughlan MP. Chitinase production byTalaromyces emersonii. Biotechnol Lett 1991. [DOI: 10.1007/bf01086326] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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17
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Irhuma A, Gallagher J, Hackett TJ, McHale AP. Studies on N-acetylglucosaminidase activity produced by Streptomyces hygroscopicus. BIOCHIMICA ET BIOPHYSICA ACTA 1991; 1074:1-5. [PMID: 2043658 DOI: 10.1016/0304-4165(91)90029-g] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Following growth on chitin-containing media the actinomycete, Streptomyces hygroscopicus produces N-acetylglucosaminidase. When the organism was grown in submerged culture on chitin-containing media, at 30 degrees C, production of the N-acetylglucosaminidase activity has been shown to increase to a maximum at around day 18. Following electrophoretic analysis of culture filtrates and subsequent zymogram staining with fluorescent substrate analogues, at least three general pools of N-acetylglucosaminidase activity were detected. These were named NA1, NA2 and NA3. In addition, a potential chitinase was also identified. The N-acetylglucosaminidases, referred to above as NA1 and NA2, were separated and their enzymatic properties were investigated.
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Affiliation(s)
- A Irhuma
- Department of Microbiology, Moyne Institute, Trinity College, Dublin, Republic of Ireland
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18
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Hendy L, Gallagher J, Winters A, Hackett TJ, McHale L, McHale AP. Production of an extracellular chitinolytic system byTalaromyces emersonii CBS 814.70. Biotechnol Lett 1990. [DOI: 10.1007/bf01088192] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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