Sweetzyme — A New Immobilized Glucose Isomerase

Zittan, L.; Poulsen, Poul Børge; Hemmingsen, St. H.

doi:10.1002/star.19750270705

Cited by 55 publications

(12 citation statements)

References 7 publications

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“…On this basis, the results obtained here were compared with those reported by others as follows: Among the bacterial genera reported to have glucose-isomerizing activity, E'scheriehia (NATAKE and YOSIIIMURA 1963, YAMANAKA 1965, Aerobacter (TSUMURA Enzymes of glucose isomerization and SATO 1960, NATAKE and YOSHIMURA 1963, MURAYAMA and SHIROO 1964, SHICH et al 1974), Brevibacterium (NATAKE and YOSHIMURA 1963, ICHIMURA et al 19651, Micrococcus (NATAKE and YOSHIMURA 1963, Leuconostoc (YAMANAKA 1960), Lactobacillus (NATAKE and YOSHIMURA 1963, YAMANAKA 1960), Bacillus (TAKASAKI and TANABE 1962, YOSHIMURA et a2. 1966, NAKAYAMA 1969, LOUIS et a2.1972, ZITTAN et al 1975, SUEKANE et al 1978, were also observed to have glucose-isomerizing activity in the present experiments. As for Arthrobacter (LEE et al 1972) (MARHALL and KOOI 1957).…”

Section: Discussionsupporting

confidence: 69%

Enzymes of glucose isomerization in various microorganisms

Suekane¹,

Iizuka²

1981

J of Basic Microbiology

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Screening tests for glucose-isomerizing strains of various type, reference and laboratory strains of bacteria including actinomycetes, and yeasts were carried out. The ability t o convert glucose to fructose was found to be widely distributed among various microorganisms. It was shown that glucose-isomerizing ability was most prevalent in the genera Aerobacter and Escherichia, but was not found in the bacterial genera belonging to the order Pseudomonadales. Although their activities were not very high (probably dus to unsuitable culture conditions) more than 70% of the actinomycetes and 60% of the yeasts grown on xylose possessed glucose-isomerizing activity.Since MARSHALL and KOOI first reported in 1957 the ability of Pseudomonas hydrophila to isomerize D-glucose t o D-fructose, glucose-isomerizing abilities have been widely studied, mainly in search of ways to apply them. Such research has been mainly focused on their enzymatic properties, whereas the present authors looked a t the microorganisms used as enzyme sources and studied the glucose-isomerizing activities of previously well-identified microorganisms. Some of them are now without standing in nomenclature (SKERMAN et al. 1980). Nevertheless, they have been included here since strains under these names are widely distributed in laboratories all over the world. This paper reports on the occurrence of glucose-isomerizing activity in bacteria including actinomycetes, and yeasts. Materials and methodsMicrobial strains: The experimental work was done on 603 strains of typical bacteria, of a total of 188 species representing 30 genera; 124 strains of 29 species of 1 genus of actinomycetes; and 56 strains of 23 species of 11 genera of yeasts. These strains of bacteria, actinomycetes and yeasts, are maintained at the Institute of Applied Microbiology, University of Tokyo (IIZUKA 1962(IIZUKA , 1966(IIZUKA , 1968.Culture methods: The compositions of the media used throughout this experiment are shown in Table 1. Test strains were inoculated from agar slants into 50 ml of the media listed in Table 1. They were cultivated for 24 hours with shaking and the cells were harvested by centrifugation. Test strains of lactobacilli were cultivated without shaking. The temperature for strains of Bactevium,, Kluyveru, and Escherichia was 37 "C, that for the other bacteria, actinomycetes, and yeasts was 30 "C.Determination of glucose-isomerizing activities: Test strains which grew well in 50 ml of the xylose medium were washed twice with 0.85% saline and dispersed in 10 ml of a p H 7.8 reaction mixture containing 1.8 g of glucose, 93.6 mg of Na,HAsO, 7H,O and 20.3 mg of MgCl, . 6H,O.After incubating at 37 "C for 45 hours, 1 ml aliquots of the reaction mixture were withdrawn and added to 19 ml of a 0.5 N perchloric acid solution to stop the reaction. After centrifugation and 100 times dilution, the amount of D-fructose was determined by MARSCHALL'S modified cysteinecarbazole method (DISCHE and BORENFREUND 1951).The glucose-isomerizing activity was expressed as the ratio of conve...

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Section: Discussionsupporting

confidence: 69%

Enzymes of glucose isomerization in various microorganisms

Suekane¹,

Iizuka²

1981

J of Basic Microbiology

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“…Alternative procedures include freezing the crosslinked precipitate prior to drying, allowing the centrifuged cells to autolyse before crosslinking, and then flocculating and drying or disrupting the cells and then flocculating and crosslinking the homogenate. The immobilized enzyme is then used in column reactors at (Zittan, 1975;Amotz et al, 1976;Hemmingsen, 1979). …”

Section: Fermentation and Production Of Glucose Isomerasementioning

confidence: 99%

Bacillus

1989

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“…At the same time, a group at Novo lndustri A/S succeeded in producing an immobilized glucose isomerase product (Zittan~Poulsen and Hemmingsen, 1975;) which could compete economically, could be used without the addition of cobalt, and could withstand the pressure in the large industrial fixed..bed reactors where heights of 7 m are not unusuaL…”

Section: Immobilized Glucose Isomerasementioning

confidence: 99%

Current Applications of Immobilized Enzymes for Manufacturing Purposes

Poulsen

1984

Biotechnology and Genetic Engineering Reviews

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Sweetzyme — A New Immobilized Glucose Isomerase

Cited by 55 publications

References 7 publications

Enzymes of glucose isomerization in various microorganisms

Enzymes of glucose isomerization in various microorganisms

Bacillus

Current Applications of Immobilized Enzymes for Manufacturing Purposes

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