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首页> 外文学位 >Characteristics of food grade membrane bound enzymes and applications in food microbiology and food safety.
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Characteristics of food grade membrane bound enzymes and applications in food microbiology and food safety.

机译：食品级膜结合酶的特性及其在食品微生物学和食品安全中的应用。

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摘要

The oxygen reducing membrane fractions were found in E. coli E-8 and in acetic acid producing oxidative bacteria (Gluconobacter oxydans and Acetobacter xylinum). The maximum activities of membrane fractions were obtained from 24-h old E. coli E-8, 24-h old Gluconobacter, and 36-h old Acetobacter under aerobic growth. Oxyrase was very active using lactate as the hydrogen donor reducing oxygen in 3.5 mL solution completely in 5 min. E. coli E-8 membrane fraction depleted oxygen in less than 1 min with formate. Gluconobacter and Acetobacter were effective with pyruvate (also alcohol) and lactate, respectively. Oxyrase and E. coli E-8 membrane fractions were active at basic pH (7.0-9.0) and high temperature (37-45;The membrane fraction significantly stimulated growth of facultative and anaerobic pathogenic bacteria such as Listeria monocytogenes, E. coli O157:H7, Salmonella typhimurium, Yersinia enterocolitica, Clostridium perfringens, Campylobacter jejuni, and Campylobacter coli. The stimulatory effect increased as the concentrations of membrane fractions increased. The membrane fraction lowered the detection limit of the bacteria by increasing a faster growth of very small number to the detectable level (10;Oxyrase, E. coli E-8 membrane fractions and food grade membrane fractions from the acetic acid bacteria significantly enhanced growth and production formation of many fermented foods (yogurt, buttermilk, wine, beer, bread dough, and summer sausage). The food grade membrane fractions were more suitable for foods not only they originally food producing organisms but they also very active at lower pH which most of food fermentations usually generate.;Membrane fractions contained several dehydrogenase enzymes that responsible to the utilization of dissolved oxygen. The absorption spectra, native gel and SDS gel electrophoreses of both sediments and supernatants from ultracentrifuged samples showed that they contained slightly different patterns and types of proteins leading to having different substrate specificities.
机译：在大肠杆菌E-8和产乙酸的氧化细菌（氧化葡糖杆菌和木醋杆菌）中发现了减少氧气的膜部分。膜级分的最大活性是从有氧生长条件下的24小时陈旧的E-8大肠杆菌，24小时陈旧的葡糖杆菌和36小时旧的醋杆菌获得的。使用乳酸作为氢供体，在5分钟内完全还原3.5 mL溶液中的氧气，氧化合酶非常活跃。大肠杆菌E-8膜级分在不到1分钟的时间内用甲酸耗尽了氧气。葡糖杆菌和醋杆菌分别对丙酮酸（也是酒精）和乳酸有效。氧化酶和大肠杆菌E-8膜部分在碱性pH（7.0-9.0）和高温（37-45）下有活性;膜部分显着刺激兼性和厌氧性病原细菌的生长，例如单核细胞增生李斯特菌，大肠杆菌O157： H7，鼠伤寒沙门氏菌，小肠结肠炎耶尔森氏菌，产气荚膜梭状芽胞杆菌，空肠弯曲菌和大肠弯曲菌，其刺激作用随着膜级分浓度的增加而增加，膜级分通过增加极少量的快速生长而降低了细菌的检出限。可检测水平（10;来自醋酸细菌的氧化酶，大肠杆菌E-8膜级分和食品级膜级分显着增强了许多发酵食品（酸奶，酪乳，葡萄酒，啤酒，面包面团和夏季）的生长和生产形成食品级膜级分更适合于食品，不仅是最初的食品生产生物，而且还非常活跃。大多数食品发酵通常会产生较低的pH。膜部分含有几种脱氢酶，这些酶负责利用溶解氧。来自超速离心样品的沉淀物和上清液的吸收光谱，天然凝胶和SDS凝胶电泳表明，它们所含蛋白质的模式和类型略有不同，从而导致具有不同的底物特异性。

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  • 作者

    Tuitemwong, Kooranee Boonpirak.;

  • 作者单位

    Kansas State University.;

  • 授予单位 Kansas State University.;
  • 学科 Agriculture Food Science and Technology.;Biology Microbiology.
  • 学位 Ph.D.
  • 年度 1993
  • 页码 352 p.
  • 总页数 352
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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