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dc.contributor.author
Orrillo, Alfredo Gastón
dc.contributor.author
Ledesma, Pablo
dc.contributor.author
Delgado, Osvaldo Daniel
dc.contributor.author
Spagna, Giovanni
dc.contributor.author
Breccia, Javier Dario
dc.date.available
2018-05-22T14:03:12Z
dc.date.issued
2007-01-04
dc.identifier.citation
Orrillo, Alfredo Gastón; Ledesma, Pablo; Delgado, Osvaldo Daniel; Spagna, Giovanni; Breccia, Javier Dario; Cold-active α-l-rhamnosidase from psychrotolerant bacteria isolated from a sub-Antarctic ecosystem; Elsevier Science Inc; Enzyme and Microbial Technology; 40; 2; 4-1-2007; 236-241
dc.identifier.issn
0141-0229
dc.identifier.uri
http://hdl.handle.net/11336/45864
dc.description.abstract
Psychrotolerant bacteria obtained from sea water and alimentary tracts of benthonic organisms from the sub-Antarctic environment of Tierra del Fuego (Argentina) were screened for cold-active A-l-rhamnosidase production. Only 10 of a total of 140 isolates were positive for A-l-rhamnosidase activity as determined by a qualitative assay; and five of them showed substantial activity at 5 °C. Molecular identification (16S rDNA) of five selected isolates revealed that four of them were closely related to the genus Pseudoalteromonas while the other was identified as Ralstonia pickettii. The Pseudoalteromonas sp. 005NJ strain was selected for further characterization based on the higher relative A-l-rhamnosidase activity at 4 °C. It showed specific growth rates of 0.12 to 0.19 1/h in the temperature range of 1 to 8 °C, and the A-l-rhamnosidase activity was mainly intracellular. The reaction showed optimal pH and temperature values of 6 and 40 °C respectively and maintained 6% activity at 4 °C. The enzyme was found to be thermo-sensitive, presenting a half-live of 4 min at 50 °C. In presence of 12% (v/v) ethanol the activity decreased by approximately 48%. Cold-active A-l-rhamnosidase might be useful for food processing technologies.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Psychrotolerant
dc.subject
Α-L-Rhamnosidase
dc.subject
Pseudoalteromonas
dc.subject
Ralstonia
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Cold-active α-l-rhamnosidase from psychrotolerant bacteria isolated from a sub-Antarctic ecosystem
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-04-18T17:41:52Z
dc.journal.volume
40
dc.journal.number
2
dc.journal.pagination
236-241
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Orrillo, Alfredo Gastón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
dc.description.fil
Fil: Ledesma, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
dc.description.fil
Fil: Delgado, Osvaldo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
dc.description.fil
Fil: Spagna, Giovanni. Universitá di Catania; Italia
dc.description.fil
Fil: Breccia, Javier Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
dc.journal.title
Enzyme and Microbial Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.enzmictec.2006.04.002
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0141022906002006


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