caa a22 4500 465824056 CHVBK 20180323112144.0 cr unu---uuuuu 170327e19900601xx s 000 0 eng 10.1007/BF00164529 doi (NATIONALLICENCE)springer-10.1007/BF00164529 β-Galactosidase of Pediococcus species: induction, purification and partial characterization [Elektronische Daten] [Tarum Bhowmik, Elmer Marth] Summary: Six strains of Pediococcus pentosaceus and two of P. acidilactici had intracellular β-galactosidase (β-gal) activity when grown in the presence of lactose; all but two strains of P. pentosaceus and one of P. acidilactici had such activity when grown in the presence of glucose. Synthesis of β-gal by P. pentosaceus ATCC 25745 was inducible with lactose, galactose, melibiose, lactobionic acid and possibly cellobiose but not with glucose, sucrose, maltose, glycerol, fructose or mannose. Lactose, galactose and possibly maltose, melibiose and lactobionic acid but not glucose, sucrose, glycerol, cellobiose, fructose or mannose induced β-gal synthesis by P. acidilactici ATCC 25740. Synthesis of β-gal was partially inhibited in P. pentosaceus ATCC 25745 and P. acidilactici ATCC 25740 by glucose added to the medium during growth in the presence of galactose or lactose. Isopropyl β-d-thiogalactopyranoside failed to induce synthesis of β-gal by either strain during growth on glucose. β-Gal from P. pentosaceus ATCC 25745 had a molecular weight of 66,000 and activity optima of pH 6.5 and 45° C. Activity of the enzyme was stimulated by reducing agents, Mg2+, Mn2+, Zn2+ and Co2+ but not by Ca2+, and was markedly inhibited by ethylenediaminetetraacetate (EDTA), HgCl2, 1,10-phenanthroline, and an oxidizing agent. The K mvalues of the enzyme for o-nitrophenol-β-d-galactopyranoside and lactose were 3.07 and 7.0 mM, respectively, suggesting its low affinity for lactose. Springer-Verlag, 1990 Bhowmik Tarum Department of Food Science, University of Wisconsin, 1605 Linden Drive, 53706, Madison, WI, USA aut Marth Elmer The Food Research Institute, University of Wisconsin, 53706, Madison, WI, USA aut Applied Microbiology and Biotechnology Springer-Verlag 33/3(1990-06-01), 317-323 0175-7598 33:3<317 1990 33 253 https://doi.org/10.1007/BF00164529 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF00164529 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Bhowmik Tarum Department of Food Science, University of Wisconsin, 1605 Linden Drive, 53706, Madison, WI, USA aut NATIONALLICENCE 700 1- Marth Elmer The Food Research Institute, University of Wisconsin, 53706, Madison, WI, USA aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer-Verlag 33/3(1990-06-01), 317-323 0175-7598 33:3<317 1990 33 253 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer