Characterization of Novel Amylase from Amylolytic Lactic Acid Bacteria Pediococcus ethanolidurans Isolated from Japanese Pickles (Nuka-zuke)

• IUCHI Ayaka

  Faculty of Agriculture, Tottori University

• HARUGUCHI Sachi

  Faculty of Agriculture, Tottori University

• MONGKOLTHANARUK Wiyada

  Faculty of Science, Khon Kaen University

• ARIMA Jiro

  Faculty of Agriculture, Tottori University

• NAGASE Mitsutoshi

  Shimane Institute for Industrial Technology

• KHANH Hoang Quoc

  Institute of Tropical Biology, Viet Nam Academy of Science & Technology

• ICHIYANAGI Tsuyoshi

  Faculty of Agriculture, Tottori University

• YAMAGUCHI Takeshi

  Faculty of Agriculture, Tottori University

• SHIMOMURA Norihiro

  Faculty of Agriculture, Tottori University

• AIMI Tadanori

  Faculty of Agriculture, Tottori University

書誌事項

タイトル別名

• Characterization of Novel Amylase from Amylolytic Lactic Acid Bacteria <i>Pediococcus ethanolidurans</i> Isolated from Japanese Pickles (<i>Nuka-zuke</i>)

抄録

In this study, Pediococcus ethanolidurans A4-27 was isolated from Japanese pickles (nuka-zuke). The bacteria produce high molecular weight amylase. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and zymogram activity staining showed a single band at around 150 kDa. The enzyme was purified by disc preparative native-polyacrylamide gel electrophoresis, and ion chromatograph analysis of reaction products of P. ethanolidurans amylase on starch showed that glucose and maltose are the main final products. The appearance of maltose and glucose as major hydrolysis products suggests that the amylase produced by this organism is of α-type. Optimal temperature and pH for the enzyme activity were 60℃ and pH 4.0 − 6.0, respectively. Enzyme activity was not affected by the presence of 10 mM calcium chloride (Ca²⁺) or the presence of 1000 mM and 2000 mM NaCl. These results indicate that the amylase from P. ethanolidurans is a useful enzyme for fermentation of rice bran-bed (nuka-doko) containing more than 15% NaCl.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 18 (6), 861-867, 2012

  公益社団法人 日本食品科学工学会

キーワード

• amylase
• <i>nuka-zuke</i>
• <i>Pediococcus ethanolidurans</i>
• lactic acid bacteria
• NaCl

詳細情報

• CRID: 1390282679434333568
• NII論文ID: 10031136187
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.18.861
• COI: 1:CAS:528:DC%2BC3sXjvFWntbw%3D
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可