Powered by OpenAIRE graph
Found an issue? Give us feedback
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Journal of Fermentat...arrow_drop_down
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
Journal of Fermentation and Bioengineering
Article . 1991 . Peer-reviewed
License: Elsevier TDM
Data sources: Crossref
versions View all 1 versions
addClaim

This Research product is the result of merged Research products in OpenAIRE.

You have already added 0 works in your ORCID record related to the merged Research product.

Isolation of an alginate-degrading organism and purification of its alginate lyase

Authors: Naoya Kasai; Shinichi Kinoshita; Yasushi Kumoi; Atsumi Ohshima; Toshiomi Yoshida;

Isolation of an alginate-degrading organism and purification of its alginate lyase

Abstract

Abstract We isolated a bacterial strain, OS-ALG-9, which solubilized immobilized gel with calcium alginate in a reactor. It was identified as Pseudomonas sp. We studied the cultural conditions by using a 2.5- l jar fermentor and found that the growth and alginate-degrading enzyme production were optimal at pH 7.0 and 30°C. The bacterium produced alginate-degrading enzymes both intra- and extracellularly. We attempted to purify them, and found that two kinds of alginate-degrading enzyme were contained in each intra- and extracellular fraction. We only succeeded in purifying one of these, from the intracellular fraction, to homogeneity by CM-Sephadex C50 ion exchange chromatography, Toyopearl HW-55 gel filtration, and preparative polyacrylamide gel electrophoresis. The purified enzyme B was shown an optimal reaction at pH 7.5 and 45°C, was stable upto 40°C for 1 h, and was heat-inactivated logarithmically at 55°C with a half life of 8.5 min. Its molecular weight was estimated to be 45,000. The degree of final degradation of alginate was 13%. The enzyme was concluded to be an endo-type alginate lyase.

Related Organizations
  • BIP!
    Impact byBIP!
    citations
    This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    15
    popularity
    This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
    Average
    influence
    This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    Top 10%
    impulse
    This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
    Top 10%
Powered by OpenAIRE graph
Found an issue? Give us feedback
citations
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
15
Average
Top 10%
Top 10%
Related to Research communities
Upload OA version
Are you the author of this publication? Upload your Open Access version to Zenodo!
It’s fast and easy, just two clicks!