Sequence analysis, overexpression, and antisense inhibition of a beta-xylosidase gene, xylA, from Aspergillus oryzae KBN616

Article Abstract:

The enzymatic properties of a major beta-xylosidase which has been purified from the shoyu koji mold strain, Aspergillus oryzae, has been studied. Beta-xylosidase is the enzyme responsible for browning in soy sauce through the aminocarbonyl reaction between the reducing sugars and amino acids in soy sauce mash. Its optimum pH was determined to be 4.0, the optimum temperature is 60 degrees C and the molecular mass was found to be 110 kDa. The xylA gene has 2,397 bp with no introns and encodes a protein with 798 amino acids.

Genetic aspects, Aspergillus, Enzymes, Composition, Enzyme structure-activity relationships, Soy sauce

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Regiospecific internal desaturation of aliphatic compounds by a mutant Rhodococcus strain

Article Abstract:

A new oxidative pathway involving the cis-desaturation step has been suggested for alkane utilization by Rhodococcus spp. A mutant Rhodococcus strain without ability to use 1-chlorohexadecane has been found to cis-desaturate some aliphatic compounds to give corresponding compounds with a double bond at the ninth carbon from the terminal methyl groups, in general. Hydrocarbon-using microorganisms have been studied for ability to make useful products.

Japan, Statistical Data Included, Research, Physiological aspects, Bacteria, Aliphatic compounds, Biochemical engineering, Molecular microbiology

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