Growth and enzymes production by Aspergillus flavipes FP-500 were evaluated on pectin, polygalacturonic acid, galacturonic acid, arabinose, rhamnose, xylose, glycerol and glucose at different initial pH values. We found that the strain produced exopectinases, endopectinases and pectin lyases. Exopectinases and pectin lyase were found to be produced at basal levels as constitutive enzymes and th...

Lipases (triacylglycerol acylhydrolase, EC 3.1.1.3), catalyze the hydrolysis of long-chain triglycerides with the formation of diacylglyceride, monoglyceride, glycerol and fatty acids. Lipases are actively used in various industries which include food and diary, pharmaceuticals, organic synthesis and detergent and cosmetics. Thermostable lipases are commercially significant for their potential ...

The engineering of thermostable enzymes is receiving increased attention. The paper, detergent, and biofuel industries, in particular, seek to use environmentally friendly enzymes instead of toxic chlorine chemicals. Enzymes typically function at temperatures below 60°C and denature if exposed to higher temperatures. In contrast, a small portion of enzymes can withstand higher temperatures as a...

Geobacillus stearothermophilus SR74 is a locally isolated thermophilic bacteria producing thermostable and thermoactive α-amylase. Increased production and commercialization of thermostable α-amylase strongly warrant the need of a suitable expression system. In this study, the gene encoding the thermostable α-amylase in G. stearothermophilus SR74 was amplified, sequenced, and subcloned into P. ...

snail is one of the worst causes of food allergy. thus, the aim of this study was to identify the major and minor allergens of the local marine snail ( cerithidea obtusa ) and subsequently to investigate the impacts of heat treatment on the ige-binding activity of snail allergens. proteins from raw and heat-treated snails (boiled, roasted and fried) were extracted and then resolved by sodium do...

polyphenol oxidase (ec. 1.10.3.1 ppo), an ionically unbound and thermostable enzyme, was extracted from the leaves of cinnamomum tamala having aroma flavor used to add in indian food and vegetables as a part of spices to enhance the taste of recipes. the enzyme was purified 2.63-fold with a total yield of 9.5% by ammonium sulfate precipitation followed by sephadex g-100 gel filtration chromatog...

An effective statistical tool for increasing and boosting the production of xylanase pectinase by Bacillus amyloliquefaciens ADI2 during submerged fermentation (SmF) appears to be response surface methodology (RSM) using central composite design (CCD). Optimum was achieved under conditions a temperature 28 °C, pH 8.38, inoculum size 4% (w/v) agitation speed 94 rpm 48 h. The experimental respons...

A vibrio isolated from the intestine of a coastal fish was identified as Vibrio hollisae by its biochemical characteristics. The isolate reacted with the gene probe for the thermostable direct hemolysin of Vibrio parahaemolyticus. The hemolysin produced by the isolate from the fish had traits identical to those of the thermostable direct hemolysin-like hemolysin produced by a clinical strain of...