Activation and stabilization of penicillin V acylase from Streptomyces lavendulae in the presence of glycerol and glycols

Biotechnology Progress

Volumn 16, Issue 3, 2000, Pages 368-371

  Arroyo, Miguel ^a   Torres Guzmán, Raquel ^a   De La Mata, Isabel ^a   Castillón, M Pilar ^a   Acebal, Carmen ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

GRADUAL PROTEIN DEACTIVATION; PENICILLIN V ACYLASE; STREPTOMYCES LAVENDULAE;

CATALYSIS; CATALYST ACTIVITY; ENZYME ACTIVATION; ENZYME STABILITY; ENZYMIC HYDROLYSIS; GLYCEROL; GLYCOL; PENICILLIN AMIDASE; THERMOSTABILITY;

BACTERIA; CATALYSIS; GLYCEROL; GLYCOLS; HYDROLYSIS; MIXTURES; PROTEINS; THERMODYNAMIC STABILITY;

ENZYMES;

CATALYSIS; ENZYME ACTIVATION; ENZYME STABILITY; GLYCEROL; GLYCOLS; PENICILLIN AMIDASE; SOLVENTS; STREPTOMYCES; TEMPERATURE;

STREPTOMYCES LAVENDULAE;

EID: 0034041263     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp000023h     Document Type: Article

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