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Activity and primary characterization of enzyme from Thermus ruber cells catalyzing conversion of maltose into trehalose

Abstract

Termofilna bakteria Thermus ruber wytwarza syntazę trehalozy użyteczną do jednoetapowego przekształcania maltozy w trehalozę. Enzym ten wykazuje największą aktywność w temperaturze 65 C przy pH 6,5. Największą wydajność wytwarzania enzymu osiągano podczas hodowli drobnoustroju w temp. 55 stC w podłożu zawierającym 0,5% peptonu,0,1% ekstraktu drożdżowego oraz 0,% maltozy lub skrobi.

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Category:
Articles
Type:
artykuł w czasopiśmie wyróżnionym w JCR
Published in:
JOURNAL OF FOOD BIOCHEMISTRY no. 33, pages 122 - 133,
ISSN: 0145-8884
Language:
English
Publication year:
2009
Bibliographic description:
Sinkiewicz I., Synowiecki J.: Activity and primary characterization of enzyme from Thermus ruber cells catalyzing conversion of maltose into trehalose// JOURNAL OF FOOD BIOCHEMISTRY. -Vol. 33, (2009), s.122-133
DOI:
Digital Object Identifier (open in new tab) 10.1111/j.1745-4514.2008.00208.x
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