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  • 1
    ISSN: 1432-072X
    Keywords: Pseudomonas fluorescens ; Psychrotroph ; Proteinase ; Lipase ; Pyoverdine ; Iron ; Repression of synthesis
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Factors associated with the production of extracellular lipase and proteinase by Pseudomonas fluorescens B52 during the late-log, early-stationary phase of grown were examined. Active lipase production by resting cell suspensions was observed when cells were harvested during the log phase (A600 of 0.3–0.9) Resting suspensions of younger cells (A600〈0.1) synthesized lipase after a significant lag. Addition of cells of the proteinase-and lipasedeficient mutant P. fluorescens RM14 to B52 cells at low density resulted in stimulation of lipase and proteinase production. Similar results were found using cell-free culture fluid of RM14. Gel filtration on Biogel P2 revealed that the stimulatory factor co-chromatographed with the iron(III) siderophore, pyoverdine. Partially purified pyoverdine stimulated enzyme synthesis at a concentration of 6 μM while having no effect on activity of preformed enzyme. Production of pyoverdine and extracellular enzymes was also stimulated by transferrin, a strong iron(III) binding protein. Growth of B52 in deferrated media was limited to 27% of that found with untreated media. Maximum pyoverdine, proteinase and lipase synthesis was obtained at a final iron(III) concentration of 5.75 μM. Growth was maximal in 8.75 μM iron(III) while synthesis of pyoverdine, proteinase and lipase was reduced to 3.6, 6.6 and 30% respectively in 23.75 μM iron(III). Lipase activity in cell-free culture fluid was slightly inhibited by the addition of up to 400 μM iron(III) while proteinase activity was unaffected. In dilute cell suspensions, lipase synthesis was more sensitive to iron(III) than was proteinase (50% inhibition at 1.6 μM and a maximum of 40% inhibition at 5.0 μM, respectively). In the case of lipase, added pyoverdine was able to partially protect enzyme production from the effects of iron(III). The results are consistent with a role for iron(III) in the regulation of extracellular lipase and proteinase synthesis by P. fluorescens.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    International Journal of Radiation Applications & Instrumentation. Part C, 31 (1988), S. 187-193 
    ISSN: 1359-0197
    Keywords: Combination treatment ; barClostridium sporogenes ; persistence of thermal sensitivity ; synergism
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology , Energy, Environment Protection, Nuclear Power Engineering , Physics
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    International Journal of Radiation Applications & Instrumentation. Part C, 34 (1989), S. 985-989 
    ISSN: 1359-0197
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology , Energy, Environment Protection, Nuclear Power Engineering , Physics
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A crude preparation of gastric proteases from Harp Seal (Pagophilus groenlandicus) was found to coagulate milk over a wider pH range than porcine pepsin and had a higher ratio of milk clotting to proteolytic activity with hemoglobin at pH 1.8. Cheddar cheese prepared with seal gastric protease (SGP) gave significantly higher sensory scores than cheese made with calf rennet. Chemical analysis of the cheeses revealed a lower concentration of citrate-HCl soluble nitrogen and less free and peptide-bound amino acids in SGP cheese than in the cheeses made with calf rennet and Mucor miehei protease.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 10 (1986), S. 0 
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Porcine pepsinogen A was attached to CNBr-activated Sepharose 4B and self activated to form Sepharose-pepsin A. Immobilized pepsin is active in hydrolyzing hemoglobin at acidic pH but has very low milk clotting activity. The low milk clotting activity of freshly prepared Sepharose-pepsin can be accounted for by leaching of small amounts of free pepsin during contact of the complex with milk substrate. The failure of bound pepsin to catalyze milk clotting appears to be due to part of the micellar casein in milk substrate being inaccessible to the immobilized rennet and may also be influenced by differences in pH optima with casein substrate for pepsin and Sepharose-pepsin.Porcine pepsin A, which is electrophoretically pure, and casein substrate exhibit a distinct bimodal optimum reaction pH at 2 and 6. The reaction at pH6 is not evident when the products are assayed by A280nm because the specific products formed at this pH exhibit low A280nm. The finding that a pure isoenzyme of pepsin can exhibit a bimodal pH profile for hydrolysis has probably been overlooked by other investigators because of the frequent assay by A280nm of products.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Springer
    Biotechnology letters 6 (1984), S. 351-356 
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Porcine pepsinogen was attached to CNBr-activated-Sepharose 4B and self-activated to form Sepharose-pepsin. The maximum loading of pepsin on Sepharose was about 43 mg of pepsin per g of freeze-dried product. Sepharose-pepsin was stable on exposure to protein substrates and had a specific activity similar to that of the free enzyme.
    Type of Medium: Electronic Resource
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