Thermostable dextranases: screening, detection and preliminary characterization
| Autor: | Bharat K. C. Patel, M. W. Dawson, C. F. Galea, C. V. A. Wynter, Susan E. Hamilton, P. A. Inkerman, J. de Jersey, L. M. Cox |
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| Rok vydání: | 1995 |
| Předmět: |
food.ingredient
Thermal water Biology Applied Microbiology and Biotechnology Microbiology 060501 Bacteriology food Screening method Agar controlled study Food science Sugar enzyme analysis Thermostability nonhuman Dextranase dextranase screening Thermophile article 060500 MICROBIOLOGY thermostability 060000 BIOLOGICAL SCIENCES Biochemistry anaerobic bacterium Anaerobic bacteria |
| Zdroj: | Journal of Applied Microbiology Scopus-Elsevier |
| ISSN: | 0021-8847 |
| DOI: | 10.1111/j.1365-2672.1995.tb00936.x |
| Popis: | Screening methods have been developed for detection of micro-organisms producing thermostable dextranases. They utilize the incorporation of Blue Dextran into agar or liquid culture media for isolation of active dextranase producers growing at temperatures above 55°C. A variety of high temperature environments in sugar factories and naturally occurring thermal water samples were excellent sources of dextranase producers. A number of aerobic and anaerobic thermophilic bacteria, isolated from these sources, were found to produce thermostable dextranases. Dextranases with the greatest thermostability were found in cultures of anaerobic bacteria grown above 65°C. Temperature optima were determined for several crude enzyme preparations, four of which exhibited temperature optima in the range 65–85°C. |
| Databáze: | OpenAIRE |
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