Purification and characterization of glucoamylase of Aspergillus terreus NA-170 mutant

A catabolite-derepressed mutant strain of Aspergillus terreus NA-170 was isolated by multi-step mutagenesis. The mutant produced an appreciable yield of glucoamylase in the culture medium. The enzyme was purified and was shown to be homogeneous. It hydrolysed successive glucose residues from the non-reducing end of starch molecules. The purified enzyme had an optimum pH of 5·0 and was stable over the pH range 3·0–7·0. It was highly active over a broad temperature range, 30–75°C, with optimal activity at 60°C. The molecular weight was 70 000 as determined by Sephadex G-200 filtration. The enzyme showed a decrease in K _m values with increasing chain length of the substrate molecule.     

Production of alkaline xylanase by an alkaliphilic Bacillus sp. isolated from an alkalinesoda lake

An alkaline xylanase-producing alkaliphilic Bacillus sp. AR-009 was isolated from analkaline soda lake in Ethiopia. The enzyme was optimally active at pH 9 and was stable over abroad pH range. The optimum temperature for xylanase activity, assayed at pH 9, was60°–65°C. Measured at pH 8 and 9, the enzyme had good stability at 55° and60°C. At both pH values, over 80% of its original activity was retained after heating for2·5 h at 55°C. At 60°C, the enzyme maintained 63% of its original activity after2·5 h incubation while at pH 9 it retained 54% of its original activity after 1 h heating. Theseproperties qualify the enzyme to be novel and potentially important for application in someindustrial processes.     

New Strains of Bacillus licheniformis and Bacillus coagulans producing Thermostable α-Amylase Active at Alkaline pH

Two species of Bacillus producing thermostable α-amylase with activity optima at alkaline pH are reported here. These organisms were isolated from soil and have been designated as Bacillus licheniformis CUMC 305 and B. coagulans CUMC 512. The enzymes released by these two species were partially purified up to about 81- and 72-fold respectively of the initial activity. The enzyme from B. licheniformis showed a wide temperature-range of activity, with optimum at 91°C. At this temperature it remained stable for 1 h. It retained 40–50% activity at 110°C and showed only 60% of its activity at 30°C. The enzyme showed a broad pH range of activity (4–10) retaining substantial activity on the alkaline side. The optimum pH was 9·5. The enzyme of B. coagulans showed activity up to 90°C, with optimum at 85°C and had a wide pH range with optimum at 7·5–8·5. The hydrolysis pattern of the substrate starch by these enzymes indicated that glucose, maltose, maltotriose and maltotetraose are the principal products rather than higher oligosaccharides.     

Characterization of alpha-galactosidase from Lactobacillus fermentum

α-Galactosidase activity was studied in Lactobacillus fermentum strains. The optimum temperature was found to be 45°C. The enzyme was inactivated at temperatures higher than 55°C, but remained active during storage at low temperatures (0, -30 and -70°C) for 5 months. Enzyme activity was observed within a 5.0–6.5 pH range, while optimum pH was dependent on the particular strain assayed. The addition of Zn²⁺ to the reaction buffer exerted a slight negative effect upon the activity, while Hg²⁺ and p -chloromercuribenzoate produced a strong inhibition. These results would indicate the presence of -SH groups in the catalytic site of the enzyme.     

Isolation and growth physiology of novel thermoactinomycetes

A total of 34 thermophilic isolates identified as members of the genus Thermoactinomyces by a range of chemotaxonomic, microscopic and determinativebiochemical tests, were isolated from two acid soils. Growth studies in shake flask and fermenteridentified the isolates to be moderately acidophilic with growth occurring between pH4·5 and 6·0 with optima at pH 5·0. The isolates differed considerablyfrom known Thermoactinomyces cultures in their pH profile, colony morphology andin several biochemical tests.Extracellular enzyme activities are identified and partiallycharacterized in termsof their thermostability, pH and temperature profiles from crude supernatantfluid samples. Optimal protease, amylase and pullulanase activity was observed at pH5·0–5·5 and 75–80 °C with each showing T ₍₅₀₎ values of 10, 30 and 30 min, respectively. A highly thermotolerant extracellularesterase was also identified which retained 50% activity after 8 h at 90°C . This is the firstreport of an acidophilic member of the genus Thermoactinomyces.     

Detection and characterization of a bacteriocin produced by Lactococcus lactis subsp. cremoris R isolated from radish

Bacteria isolated from radish were identified as Lactococcus lactis subsp. cremoris R and their bacteriocin was designated lactococcin R. Lactococcin R was sensitive to some proteolytic enzymes (proteinase-K, pronase-E, proteases, pepsin, α-chymotrypsin) but was resistant to trypsin, papain, catalase, lysozyme and lipase, organic solvents, or heating at 90 °C for 15, 30 and 60 min, or 121 °C for 15 min. Lactococcin R remained active after storage at −20 and −70 °C for 3 months and after exposure to a pH of 2–9. The molecular weight of lactococcin R was about 2·5 kDa. Lactococcin R was active against many food-borne pathogenic and food spoilage bacteria such as Clostridium, Staphylococcus, Listeria, Bacillus, Micrococcus, Enterococcus, Lactobacillus, Leuconostoc, Streptococcus and Pediococcus spp., but was not active against any Gram-negative bacteria. Lactococcin R was produced during log phase and reached a maximum activity (1600 AU ml⁻¹) at early stationary phase. The highest lactococcin R production was obtained in MRS broth with 0·5% glucose, at 6·5–7·0 initial pH values, 30 °C temperature and 18–24-h incubation times. Lactococcin R adsorbed maximally to its heat-killed producing cells at pH 6–7 (95%). Crude lactococcin R at 1280 AU ml⁻¹ was bactericidal, reducing colony counts of Listeria monocytogenes by 99·98% in 3 h. Lactococcin R should be useful as a biopreservative to prevent growth of food-borne pathogenic and food spoilage bacteria in ready-to-eat, dairy, meat, poultry and other food products. Lactococcin R differs from nisin in having a lower molecular weight, 2·5 kDa vs 3·4 kDa, and in being sensitive to pepsin and α-chymotrypsin to which nisin is resistant.     

Purification and characterization of an endo-polygalacturonase from Verticillium albo-atrum

A polygalacturonase was isolated from the culture filtrate of the fungal plant pathogen Verticillium albo-atrum and purified 22-fold to homogeneity as judged by SDS-electrophoresis. The enzyme was a basic protein with a molecular weight of 37 kDa, an isoelectric point ≥8·6 and containing 1·7% carbohydrate. The enzyme was an endo-polygalacturonase and hydrolysed a wide range of pectic substrates including polygalacturonic acid, 93% methylated pectin and pectins in tomato cell walls. The best substrate was 31% methylated pectin. Relative reaction rates on pectins with different degrees of methylation could be explained by considering both the number of susceptible bonds and non-specific enzyme-substrate interactions. The principal products of long-term hydrolysis were di- and mono-galacturonate. Maximum activity was observed at pH 4·6–5·0 and 46 °C. However, the enzyme lost activity above 30 °C in the absence of substrate. Enzyme activity was very sensitive to changes in ionic strength at low salt levels. It was stable in the pH range 3–11 at 30 °C.     

Production and stability of pediocin N5p in grape juice medium

The production and stability of pediocin N5p from Pediococcus pentosaceus , isolated from wine, were examined in grape juice medium. Maximum growth and higher titre (4000 U ml^-1) were observed at a initial pH of 7·5 and 30°C. The activity of the inhibitory substance was stable between pH values from 2·0 to 5·0 at 4° and 30°C. At pH 10·0 it was completely inactivated. When submitted to 30 min at 80°, 100° and 115°C, maximal stability was observed at pH 2·0. Ethanol up to 10% did not affect pediocin activity at acid pH, nor did 40–80 mg 1^-1 SO₂, independently or combined with different ethanol concentrations, affect inhibitory activity.     

Partial purification, characterization and regulation of cellulolytic enzymes from Trichoderma longibrachiatum

A net purification of 9·46-, 18·6- and 16·7-fold for filter paper (FP) hydrolytic activity, carboxymethyl (CM) cellulase and β-glucosidase, respectively was achieved through ion exchange and gel chromatographies. The purified enzyme preparation showed an optimal pH of 5·0 for CM cellulase and 5·5 for the other two components. The enzyme activities increased up to 60°–65°C for the three enzyme components and they were stable at 30° or 40°C and pH 4·5 to 5·0 after 20–30 min treatment. The four enzyme components, that is, two FP activities (unadsorbed and adsorbed), a CM cellulase and a β-glucosidase, had K_m values of 47·6 mg, 33·3 mg, 4·0 mg and 0·18 mmol/l with V _max of 4, 1·28, 66·5 and 1·28 units per mg protein. The molecular weights as determined with SDS-PAGE were found to be 44000, 38000, 55000 and 63000 for the above four enzyme components in the same sequence. A distinct type of synergistic action was observed between these components by their action on dewaxed cotton. Glycerol at 1% strongly repressed the formation of all the cellulolytic enzymes. The role of proteolytic enzymes in in vitro inactivation of cellulases was not apparent.     

Xylanolytic activity of commercial juice-processing enzyme preparations

Of 22 commercial juice-processing enzyme preparations investigated, Clarex ML was found to exhibit the highest xylanase activity. The xylanase from Clarex ML was most active at 50–60°C and pH 5·0–5·5. The K _m and V _max values of the enzyme with oat-spelt xylan as the substrate were 8·6 mg ml⁻¹ and 42 μmol xylose l⁻¹ min⁻¹, respectively. Xylobiose was the main product of enzymatic hydrolysis of xylan.     

Keratinolytic activity from the broth of a feather-degrading thermophilic Streptomyces thermoviolaceus strain SD8

Keratinolytic activity was detected in the culture broth of feather-degrading thermophilic Streptomyces thermoviolaceus SD8. The crude enzyme was concentrated by precipitation with 80% saturation of ammonium sulphate and desalted by SephadexG-10–120 gel chromatography followed by lyophilization. The specific activity of the enzyme was enhanced 50-fold. PAGE analysis indicated a monomeric form with a molecular weight of 40 kDa. The optimum pH and temperature for production of the enzyme were 8 and 55 °C, respectively. The enzyme was stable at a pH range of 6·5–8·5 and up to 65 °C. The enzyme could hydrolyse fibrin, muscle, collagen, nail and hair and could produce leucine, threonine and tyrosine from feather. It could be a useful enzyme for waste treatment by promoting hydrolysis of the above substances in the sewage, or it could be used for animal feed preparation.     

Note: Influence of different heating media on thermal resistance of Neosartorya fischeri isolated from papaya fruit

E. RAJASHEKHARA, E.R. SURESH AND S. ETHIRAJ. 1996. A heat-resistant mold identified as a strain of Neosartorya fischeri was isolated from microbiologically spoiled papaya fruits. The optimum heat activation temperature and time for the ascospores of the test mold was found to be 80°C for 15–30 min. The decimal reduction times ( D -values) at 85°, 87° and 89°C in phosphate buffer (pH 7·0) as heating medium were 35·25, 11·1 and 3·90 min respectively and hence the calculated z -value was 4·0°C. In grape and mango juices as heating media, the D _80°C and the D _85°C values were increased as the °Brix level raised from 10 to 45. In commercial fruit juices of mango, orange, pineapple and mango-pineapple blend as heating media D _85°C values were greater than those observed for phosphate buffer.     

Purification and characterization of acid proteinase from Neosartorya fischeri var. spinosa IBT 4872

An acid proteinase from Neosartorya fischeri var. spinosa IBT 4872 was purified 38-fold with a yield of 11% by ultrafiltration, ammonium sulphate fractionation, Sephadex-G200 gel filtration, DEAE-Sephadex anion exchange chromatography, and hydroxyapatite chromatography. The enzyme was most active at pH 3·0 and 50 °C and had a molecular weight of 45 kDa, as determined by SDS-PAGE. It was stable over a pH range of 3·0 to 6·0 and exhibited thermal stability up to 50 °C. The Km value for haemoglobin was 0·44% (w/v). The activity was inhibited by pepstatin, suggesting that the enzyme is an aspartic proteinase.     

Characterization of the interaction of bovine plasmin with Streptococcus uberis

The binding of plasmin to Streptococcus uberis strain 0140 J was optimal in the pH range 5·0–5·5. Plasmin binding decreased exponentially with increasing NaCl concentration (0–0·8 mol l⁻¹), reaching a minimum at NaCl concentrations exceeding 0·55 mol l⁻¹. Neither K⁺, Mg²⁺ nor the metal chelator EDTA had any effect on the interaction. Plasmin binding was prevented, in a concentration-dependent manner, by the amino acids lysine, arginine and ε-aminocaproic acid. Bound plasmin was also eluted from the bacterial cell using the same amino acids. Bound plasmin was lost from the bacterium in a time- and temperature-dependent fashion, the rate of plasmin loss increased with increasing temperature over the range 4–55 °C, and the elution of plasmin from live and heat-killed bacteria was similar. Cell-bound plasmin was only partially inhibited by the physiological inhibitor α₂-antiplasmin whereas the serine protease inhibitor aprotinin, and the active site titrant p -nitrophenyl- p -guanidiniobenzoate, inhibited the activity of the cell-bound plasmin by more than 95%.     

Characteristics of glucoamylase from Aspergillus terreus

Glucose was the only product of starch hydrolysis liberated by glucoamylase. The enzyme was a glycoprotein with an isoelectric point at pH 3·4 and was optimally active at pH 4·0 and 60°C. It was remarkably stable over a wide range of pH and at elevated temperatures. Divalent Mg²⁺'and Ca²⁺ slightly stimulated glucoamylase activity. The enzyme exhibited specificity for substrates containing α(1 → 4) glucosidic linkages and the Km for starch hydrolysis was 4·0 g/l.     

CMC-liquefying enzyme, a low molecular mass initial cellulose-decomposing cellulase responsible for fragmentation from Streptomyces sp. LX

Streptomyces sp. LX, newly isolated from soil, was shown to secrete a carboxylmethylcellulose (CMC)-liquefying enzyme that cleaves the CMC chains, releasing negligible reducing terminals. The new enzyme, named component C₂, was purified to homogeneity by dialysation. It has a molecular mass of 9·8 kDa. The pH optimum of the enzyme activity is 6·4 and its temperature optimum is 50°C. It retains full activity at pH 4–6·4 upon incubation at 50°C for 30 min. The enzyme has significant fragmentation activity on filter paper despite the absence of weight loss, release of reducing sugars and depolymerization during incubation with filter paper. The one-electron oxidative reaction is shown not to participate in the fragmentation of filter paper by enzyme C₂.     

Production, purification and characterization of an α-amylase produced by Saccharomycopsis fibuligera

Saccharomycopsis fibuligera ST 2 produced high levels of extracellular amylase during the stationary phase of growth. Glucose or other low molecular weight metabolizable sugars did not repress the synthesis of the amylase, indicating the lack of catabolite repression in this organism. Of the nitrogen sources examined, yeast extract and corn steep liquor stimulated the highest yield of amylase. Ammonium sulphate inhibited α-amylase synthesis. The enzyme was purified 118-fold from the culture supernatant fluid by isopropanol precipitation and DEAE-Sephadex A50 chromatography. The purified enzyme was characterized as an α-amylase. The α-amylase had the following properties: molecular weight, 40900 ± 500; optimum temperature, 60°C; activation energy, 1600 cal/mol; optimum pH, 4·8–6·0; range of pH stability, pH 4·0–9·4; K_m (50°C, pH 5·5) for soluble starch, 0·572 mg/ml; final products of starch hydrolysis—glucose, maltose, maltotriose and maltotetraose.     

The Maceration of Vegetable Tissue by a Strain of Bacillus subtilis

Pectate lyase (PAL EC 4.2.2.2), pectinesterase (PE EC 3.1.1.11), L-arabinanase, D-xylanase, D-galactanase and neutral protease activities were identified in culture filtrates prepared from a strain B3 of Bacillus subtilis isolated from carrot. The PAL was purified by ion-exchange chromatography and iso-electric focusing and its properties examined. PAL had a pI of 9·85 and a molecular weight of 33000. Optimum activity occurred at pH 8–9 and 60–65°C. Calcium and to a lesser extent strontium were stimulatory while ethylenediamine tetraacetic acid led to inactivation. Thin layer chromatography separations of the end products of reactions and viscosity measurements suggested that the enzyme acted in a random manner. When examined over a range of pH values both culture filtrate and the purified PAL produced two distinct peaks of maceration (pH 6–6·5 and 8–9) against carrot or potato tissues. Evidence was obtained that although the presence of lyase was the sole external factor responsible for the maceration of carrot at pH 6·0, it acted in conjunction with a heat-labile, high molecular weight factor extractable from carrot tissue. Carrot extracts were unable to macerate carrot but liberated reducing groups from polygalacturonic acid and it is suggested that the factor may be, in part at least, carrot polygalacturonase. Maceration at pH 8·5 was largely accounted for by PAL and PE activities.     

Phytase activity of Selenomonas ruminantium: a preliminary characterization

Obligately anaerobic ruminal bacteria have been found to possess phytase activity, in particular, Selenomonas ruminantium . The phytase activity of S. ruminantium JY35 was produced late in growth and required neither phytate for induction nor phosphate limitation for derepression. The activity was completely cell-associated with a significant fraction extractable by a magnesium chloride solution. Zymogram analysis suggested that the activity was the result of a single gene product of a monomeric nature and approximately 46 kDa in size. The phytase had a temperature optimum of 50–55 °C, but activity dropped off sharply at 60 °C. Phytase activity was optimal over the pH range of 4·0–5·5, and dependent on the nature of the buffer used. Activity was inhibited by citric acid buffer and by the addition of 5 mmol l⁻¹ Fe²⁺, Fe³⁺, Cu²⁺, Zn²⁺ and Hg²⁺. The addition of 5 mmol l^–1 Pb²⁺ to the enzyme assay appeared to enhance activity of the enzyme.     

A highly thermostable amylase from a newly isolated thermophilic Bacillus sp. WN11

A thermostable amylase-producing Bacillus sp. WN11 was isolated from Wondo Genet hot spring in Ethiopia. The enzyme had a temperature optimum of 75–80 °C. Over 80% of its peak activity was in the pH range of 5–8, with an optimum at 5·5. Thermal stability of the enzyme at 105 °C was higher with the addition of starch. The stabilizing effect of starch was concentration-dependent, showing better stability with increasing concentration of starch. At liquefying temperature (105 °C), addition of Ca²⁺ did not result in further improvement of the stabilizing effect of starch. This indicates that in the presence of starch, WN11 amylase does not require Ca²⁺ as a stabilizer at liquefying temperatures as high as 105 °C.