ISSN:
0006-3592
Keywords:
Chemistry
;
Biochemistry and Biotechnology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Aspergillus japonicus was grown in the presence of various aromatic compounds at 0.1 and 1 mg/mL, and extracellular xylanase and arabanase activities were measured. Some of the aromatic compounds tested, especially at the higher concentration, suppressed the appearance of hemicellulase activities, expressed as xylanase or arabanase. Vanillin at 1 mg/mL in the presence of either xylan or araban completely suppressed growth, and guaiacol and p-coumaric acid markedly inhibited the growth of A. japonicus. The effects of the aromatic compounds on the activity of crude enzyme preparations were also ascertained. In vitro arabanase activity was affected more than xylanase activity.
Additional Material:
4 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/bit.260270802
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