Purification and characterization of a prolidase from Lactobacillus casei subsp. casei IFPL 731
نویسندگان
چکیده
منابع مشابه
Cell surface characteristics of Lactobacillus casei subsp. casei, Lactobacillus paracasei subsp. paracasei, and Lactobacillus rhamnosus strains.
Hydrophilic and electrostatic cell surface properties of eight Lactobacillus strains were characterized by using the microbial adhesion to solvents method and microelectrophoresis, respectively. All strains appeared relatively hydrophilic. The strong microbial adhesion to chloroform, an acidic solvent, in comparison with microbial adhesion to hexadecane, an apolar n-alkane, demonstrated the par...
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In this study, lactic acid production by repeated batch fermentation using cell entrapped methods was compared. Barium alginate beads, agar gel and polyurethane foam cubes were employed as carriers to immobilize Lactobacillus casei subsp. casei for the purpose of L (+)-lactic acid production. Increasing concentrations of lactic acid during fermentation were better tolerated by barium alginate e...
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Dihydrofolate reductase has been purified from a methotrexate-resistant strain of Lactobacillus casei NCB 6375. By careful attention to growth conditions, up to 2.5 g of enzyme is obtained from a 400 litre culture. The purification procedure, involving poly-ethyleneimine treatment, DEAE-cellulose chromatography and affinity chromatography on methotrexate-aminohexyl-Sepharose, operates on the gr...
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AIMS To characterize the functionality of the Lactobacillus casei BL23 fbpA gene encoding a putative fibronectin-binding protein. METHODS AND RESULTS Adhesion tests showed that L. casei BL23 binds immobilized and soluble fibronectin in a protease-sensitive manner. A mutant with inactivated fbpA showed a decrease in binding to immobilized fibronectin and a strong reduction in the surface hydro...
متن کاملتولید نیمه صنعتی اسید لاکتیک بوسیله سویه Lactobacillus casei subsp. casei
در این تحقیق مراحل تولید نیمه صنعتی اسید لاکتیک در فرمانتورهای همزندار و به منظور طراحی خط صنعتی تولید اسیدلاکتیک با درجه خلوص مورد استفاده در صنایع غذایی مورد ارزیابی قرار گرفت. برای این کار چهار سویه میکروبی استاندارد (Staphylococcus aureus PTCC 1113،Microccoccus luteus PTTC 1110، Escherichia coli PTCC 1330وListeria monocytogenes PTCC 1304) انتخاب و حداقل غلظت مهار کننده رشد برای هر یک ...
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ژورنال
عنوان ژورنال: Applied and Environmental Microbiology
سال: 1997
ISSN: 0099-2240,1098-5336
DOI: 10.1128/aem.63.1.314-316.1997