Occurrence and properties of bacterial pectate lyases

F.M. Rombouts

Research output: Thesisinternal PhD, WU

Abstract

<p/>Some 100 pectolytic bacteria belonging to different genera and species, were obtained by isolation from vegetables and by screening of culture collections. The crude enzyme preparations of 19 of these strains were typed by mutual comparison. Differences in the composition of five commercial fungal 'pectinase' preparations were also studied. Purified endo pectate lyase of <em>Arthrobacter</em> which was studied in detail, appeared to attack pectate far 'less randomly', than endo pectate lyases of Bacillus polymyxa or <em>Pseudomonas.</em> The best substrates for pectate lyases were not pectates but 21 to 44% esterified pectins. A new method for the determination of the number average degree of polymerization of pectic substances was introduced. The literature on pectolytic enzymes was reviewed.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
Supervisors/Advisors
  • Pilnik, W., Promotor, External person
Award date6 Oct 1972
Place of PublicationWageningen
Publisher
Print ISBNs9789022004128
Publication statusPublished - 1972

Keywords

  • biochemistry
  • botany
  • enzymes
  • enzymology
  • fermentation
  • fruit crops
  • lyases
  • microbial physiology
  • microorganisms
  • physiology
  • vegetables

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