Characterization of acetification enzymes from thermotolerant acetic acid bacteria, Acetobacter pasteurianus VM 136

The study of crude enzyme extracts of Acetobacter pasteurianus VM 136 showed the thermostability of the enzymes involved in acetification. The optimum temperature of enzyme activity was observed at 37°C for ADH and 40°C for ALDHm and ALDHc. The optimum activity of ADH was observed at pH 4 from 30 to...

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Published inMededelingen - Faculteit Landbouwkundige en Toegepaste Biologische Wetenschappen Universiteit Gent (Belgium) Vol. 64; no. 5a
Main Authors Mouanda, P, Thonart, P. (Faculte universitaire des sciences agronomiques de Gembloux (Belgium). Centre wallon de biologie industrielle), Tanazefti, H, Laurent, L, Cornelius, C
Format Journal Article
LanguageEnglish
Published 1999
Subjects
ACETIC ACID BACTERIA
ACETOBACTER
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
BACTERIA ACETICA
BACTERIE ACETIQUE
ENZIMAS
ENZYME
ENZYMES
ENZYMIC ACTIVITY
TEMPERATURA
TEMPERATURE
VINAGRE
VINAIGRE
VINEGAR
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Summary:The study of crude enzyme extracts of Acetobacter pasteurianus VM 136 showed the thermostability of the enzymes involved in acetification. The optimum temperature of enzyme activity was observed at 37°C for ADH and 40°C for ALDHm and ALDHc. The optimum activity of ADH was observed at pH 4 from 30 to 40°C and at pH 5 between 45 and 55°C. The optimum pH for ALDHc and ALDHm was 8 from 30 to 55°C. The residual enzyme activity of ADH, ALDHc and ALDHm observed after 30 minutes of incubation varied from 50 and 100/ for temperatures of 30 to 45°C. At 50°C, ADH presented 43/ of residual activity. The thermal profile of the saturation constant (Km) showed a decrease of Km values between 25 and 50°C. Minimum Km values measured at 50°C for ALDHc, ADHm and ALDHm, were 0.175, 0.349 and 0.452 mmol per litre (square r = 0.99) respectively. On the other hand, thermal profile of the saturation constant of the enzymes extract from Acetobacter pasteurianus DSM 4491 showed an increase of Km values between 20 and 45°C. The comparison of both thermal profiles of saturation constant of the enzymes from strain VM 136 and reference collection mesophilic strain DSM 4491 enable to confirm the thermotolerant character of A. pasteurianus VM 136. Thus this strain could be used for vinegar production at higher temperatures.
Bibliography:Q01
2000000993
ISSN:0368-9697