Dechlorination of chlorophenols using extracellular peroxidases produced by Streptomyces albus ATCC 3005

Enzyme and Microbial Technology

Volumn 29, Issue 1, 2001, Pages 62-69

  Antonopoulos, Vasileios T ^a   Rob, Abdul ^a   Ball, Andrew S ^a   Wilson, Michael T ^a  

^a UNIVERSITY OF ESSEX   (United Kingdom)

Author keywords

2,4 DCP; 2,4 Dichlorophenol; C:N ratio; Chlorophenols; L DOPA; Oat spelts xylan; Peroxidase; Streptomyces albus ATCC 3005; Yeast extract

Indexed keywords

CATALYST ACTIVITY; DECHLORINATION; ENZYME KINETICS; ION EXCHANGE; PEROXIDES; PH; STABILITY; SUBSTRATES; THERMAL EFFECTS; YEAST;

INCUBATION;

PHENOLS;

2,4 DICHLOROPHENOL; 2,4,5 TRICHLOROPHENOL; CHLORIDE ION; CHLOROPHENOL; HORSERADISH PEROXIDASE; HYDROGEN PEROXIDE; LEVODOPA; PEROXIDASE; XYLAN;

ACTINOBACTERIA; ARTICLE; ASSAY; CATALYSIS; CHEMICAL STRUCTURE; CONTROLLED STUDY; CULTURE MEDIUM; DECHLORINATION; ENZYME ACTIVITY; ENZYME MECHANISM; ENZYME SPECIFICITY; ENZYME STABILITY; ENZYME SUBSTRATE; HALF LIFE TIME; ION EXCHANGE CHROMATOGRAPHY; NONHUMAN; PH; STREPTOMYCES ALBUS; TEMPERATURE DEPENDENCE; YEAST;

EID: 0035811963     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(01)00357-X     Document Type: Article

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