Properties of cellulose-degrading enzymes from Aspergillus oryzae and their contribution to material utilization and alcohol yield in sake mash fermentation
| Autor: | Kaoru Fukuchi, Akira Hiyoshi, Yu-Ichi Yamane, Ryu-Ichi Shimizu, Saburo Wakabayashi, Hisashi Fukuda, Yasuzo Kizaki, Jin Fujita, Shigeaki Mikami, Shinya Izuwa |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
chemistry.chemical_classification
biology Molecular mass Bioengineering Cellulase Ethanol fermentation biology.organism_classification Applied Microbiology and Biotechnology Amino acid chemistry.chemical_compound Enzyme Aspergillus oryzae chemistry Biochemistry biology.protein Fermentation Cellulose Biotechnology |
| Zdroj: | Journal of Bioscience and Bioengineering. 93:479-484 |
| ISSN: | 1389-1723 |
| DOI: | 10.1016/s1389-1723(02)80095-0 |
| Popis: | Four cellulose-degrading enzymes were identified in a solid-state culture of Aspergillus oryzae. The three major enzymes were purified and named Cel-1, Cel-2, and Cel-3, respectively. The molecular weights were determined to be 62, 120, and 34 kDa, respectively. The optimum temperature of Cel-3 activity was higher than that of the other enzymes. An acidic pH was found to be more suitable for Cel-1 activity than for the other enzymes, and Cel-3 was more stable under acidic conditions than the other two. These properties and the results of a protein homology search for N-terminal amino acid sequences suggest that Cel-1 and Cel-3 correspond to the previously isolated endo-1,4-beta-glucanase CelB and CelA, respectively. The analysis of substrate specificity suggested that Cel-2 is likely to be beta-glucosidase. The effect of Cel-1, Cel-2, and Cel-3 on the sake mash fermentation was determined and it was found that Cel-2 markedly improved material utilization and alcohol yield in sake mash fermentation. |
| Databáze: | OpenAIRE |
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