ISSN:
1432-0614
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary The enzyme characterized in this investigation was the myoinositol dehydrogenase in the membrane fraction of homogenates ofBacillus pumilus strain 5 which is a food spoilage/poisoning bacterium. The pH optimum of 6.3 for this enzyme is nearly the same as the previously reported value of 6.2 for another bacterium. Optimum activity was achieved at 35°C, a temperature higher than the upper limit of the local ambient range at which smoked meat is stored. The Michaelis constant, Km, with myo-inositol as substrate was 1.2×10−4 M while the maximum velocity, Vmax, was 0.43 ΔA600·min−1 mg membrane protein−1. This enzyme was inhibited by micromolar concentrations of either mannitol or benzoate.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01875401
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