A specific short dextrin-hydrolyzing extracellular glucosidase from the thermophilic fungus Thermoascus aurantiacus 179-5

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorAzevedo Carvalho, Ana Flávia
dc.creatorZorzetto Gonçalves, Aline
dc.creatorDa Silva, Roberto
dc.creatorGomes, Eleni
dc.date2014-05-27T11:22:21Z
dc.date2016-10-25T18:23:23Z
dc.date2014-05-27T11:22:21Z
dc.date2016-10-25T18:23:23Z
dc.date2006-12-13
dc.date.accessioned2017-04-06T01:23:04Z
dc.date.available2017-04-06T01:23:04Z
dc.identifierJournal of Microbiology, v. 44, n. 3, p. 276-283, 2006.
dc.identifier1225-8873
dc.identifierhttp://hdl.handle.net/11449/69425
dc.identifierhttp://acervodigital.unesp.br/handle/11449/69425
dc.identifierWOS:000238780500004
dc.identifier2-s2.0-33747823854.pdf
dc.identifier2-s2.0-33747823854
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/16820757
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/890676
dc.descriptionThe thermophilic fungus Thermoascus aurantiacus 179-5 produced large quantities of a glucosidase which preferentially hydrolyzed maltose over starch. Enzyme production was high in submerged fermentation, with a maximal activity of 30 U/ml after 336 h of fermentation. In solid-state fermentation, the activity of the enzyme was 22 U/ml at 144 h in medium containing wheat bran and 5.8 U/ml at 48 h when cassava pulp was used as the culture medium. The enzyme was specific for maltose, very slowly hydrolyzed starch, dextrins (2-7G) and the synthetic substrate (α-PNPG), and did not hydrolyze sucrose. These properties suggest that the enzyme is a type II α-glucosidase. The optimum temperature of the enzyme was 70°C. In addition, the enzyme was highly thermostable (100% stability for 10 h at 60°C and a half-life of 15 min at 80°C), and stable within a wide pH range. Copyright © 2006, The Microbiological Society of Korea.
dc.languageeng
dc.relationJournal of Microbiology
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectGlucosidase
dc.subjectSolid-state fermentation
dc.subjectSubmerged fermentation
dc.subjectThermoascus
dc.subjectThermophilic
dc.subjectThermostable
dc.subjectFungi
dc.subjectManihot esculenta
dc.subjectThermoascus aurantiacus
dc.subjectTriticum aestivum
dc.subjectdextrin
dc.subjectglucosidase
dc.subjectculture medium
dc.subjectenzyme specificity
dc.subjectenzyme stability
dc.subjectenzymology
dc.subjectEurotiales
dc.subjectfermentation
dc.subjectgrowth, development and aging
dc.subjectheat
dc.subjecthydrolysis
dc.subjectmetabolism
dc.subjectpH
dc.subjectCulture Media
dc.subjectDextrins
dc.subjectEnzyme Stability
dc.subjectFermentation
dc.subjectGlucosidases
dc.subjectHeat
dc.subjectHydrogen-Ion Concentration
dc.subjectHydrolysis
dc.subjectSubstrate Specificity
dc.titleA specific short dextrin-hydrolyzing extracellular glucosidase from the thermophilic fungus Thermoascus aurantiacus 179-5
dc.typeOtro


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