Biochemical properties of pectate lyases produced by three different Bacillus strains isolated from fermenting cocoa beans and characterization of their cloned genes

Applied and Environmental Microbiology

Volumn 76, Issue 15, 2010, Pages 5214-5220

  Ouattara, Honoré G ^a,b,c   Reverchon, Sylvie ^b,c   Niamke, Sébastien L ^a   Nasser, William ^b,c  

^a Université de Cocody Abidjan   (United States)

^b UNIVERSITÉ DE LYON   (France)

^c UNIVERSITÉ DE LYON   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID SEQUENCE; BACILLUS FUSIFORMIS; BACILLUS STRAIN; BACILLUS SUBTILIS; BIOCHEMICAL PROPERTIES; CLONED GENES; COCOA BEANS; COFACTORS; EXTRACELLULAR; HIGH AFFINITY; NATURAL CONDITIONS; OPTIMUM ACTIVITY; PECTINOLYTIC ENZYME; POLYGALACTURONATES; PURIFIED ENZYME; SPECIFIC ACTIVITY; SUPERNATANTS; SYNERGISTIC EFFECT; THERMOINACTIVATION;

AMINO ACIDS; BACTERIOLOGY; BEVERAGES; CALCIUM; CATALYSTS; FERMENTATION; GENES; OLIGOMERS; ORGANIC ACIDS; PURIFICATION;

ENZYMES;

BACTERIAL DNA; CALCIUM; DIVALENT CATION; IRON; PECTATE LYASE; PECTIN; POLYGALACTURONIC ACID; POLYSACCHARIDE LYASE; RECOMBINANT PROTEIN; COENZYME;

AMINO ACID; BACTERIUM; BIOCHEMISTRY; CARBOHYDRATE; CHROMATOGRAPHY; CLONE; COCOA; ENZYME ACTIVITY; FERMENTATION; GENE EXPRESSION; GENETIC ANALYSIS; PH; SUBSTRATE; TEMPERATURE EFFECT;

ARTICLE; BACILLUS; CACAO; CHEMISTRY; CHROMATOGRAPHY; COENZYME; DNA SEQUENCE; ENZYME STABILITY; ENZYMOLOGY; GENETICS; HEAT; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MICROBIOLOGY; MOLECULAR CLONING; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE; PH; PLANT SEED; PROTEIN STABILITY; PROCEDURES;

BACILLUS; CACAO; CALCIUM; CATIONS, DIVALENT; CHROMATOGRAPHY; CLONING, MOLECULAR; COENZYMES; DNA, BACTERIAL; ENZYME STABILITY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; IRON; MOLECULAR SEQUENCE DATA; PECTINS; POLYSACCHARIDE-LYASES; PROTEIN STABILITY; RECOMBINANT PROTEINS; SEEDS; SEQUENCE ANALYSIS, DNA;

BACILLI (CLASS); BACILLUS (BACTERIUM); BACILLUS FUSIFORMIS; BACILLUS SUBTILIS; FUSOBACTERIUM NUCLEATUM; THEOBROMA CACAO;

EID: 77955581347     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00705-10     Document Type: Article

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