Purification and characterization of an extracellular pectate lyase from an Amycolata sp

Article Abstract:

An enzyme that helps breaks down pectin and is produced by an Amycolata species of bacteria has been isolated, purified, and analyzed. The enzyme, known as a pectate lyase, broke down polygalacturonate into dimers and trimers. The enzyme required calcium to function and was most active at a pH of 10.25. The molecular weight of the enzyme was 31,000. The sequence amino acids at the N-teminal of the enzyme resembled the analogous sequence of pectate lyases Pla and Ple produced by Erwinia chrysanthemi.

Pectin, Microbial enzymes

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Formation of 4-hydroxy-2,5-dimethyl-3[2H]-furanone by Zygosaccharomyces rouxii: identification of an intermediate

Article Abstract:

The bioformation of 4-hydroxy-2,5-dimethyl-3[2H]-furanone (HDMF) in Zygosaccharomyces rouxii is mediated by oxidoreductases with the formation of 1-deoxy-2,3-hexodiulose-6-phosphate as an intemediate. Alpha-dicarbonyls in the culture medium are transformed into quinoxaline, which in turn gives rise to the intermediate.

Switzerland, Science & research, Food Additives, All Other Basic Organic Chemical Manufacturing, Microbiological synthesis, Metabolites

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Combined effects of pH and sugar on growth rate of Zygosaccharomyces rouxii, a bakery product spoilage yeast

Article Abstract:

Research conducted on the spoilage yeast Zygosaccharomyces rouxii growth rate as a result of pH and sugar influence is presented. Experiments include measurements of cell colonies biomass, and indicate that sugar and pH concentrations have different effect on the growth rate reduction.

United States, France, Sugar, Metabolic regulation, Yeast, Yeast (Food product), Growth, Growth (Physiology), Growth regulators, Molecular microbiology, Hydrogen-ion concentration

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