The acid tolerant l-arabinose isomerase from the food grade Lactobacillus sakei 23K is an attractive d-tagatose producer - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Article Dans Une Revue Bioresource Technology Année : 2010

The acid tolerant l-arabinose isomerase from the food grade Lactobacillus sakei 23K is an attractive d-tagatose producer

Moez Rhimi
Rimeh Ilhammami
  • Fonction : Auteur
Goran Bajic
  • Fonction : Auteur
Samira Boudebbouze
  • Fonction : Auteur
Richard Haser
  • Fonction : Auteur
Nushin Aghajari
  • Fonction : Auteur

Résumé

The araA gene encoding an L-arabinose isomerase (L-AI) from the psychrotrophic and food grade Lactobacillus sakei 23K was cloned, sequenced and over-expressed in Escherichia coli. The recombinant enzyme has an apparent molecular weight of nearly 220 kDa, suggesting it is a tetramer of four 54 kDa monomers. The enzyme is distinguishable from previously reported L-AIs by its high activity and stability at temperatures from 4 to 40 degrees C, and pH from 3 to 8, and by its low metal requirement of only 0.8 mM Mn(2+) and 0.8 mM Mg(2+) for its maximal activity and thermostability. Enzyme kinetic studies showed that this enzyme displays a high catalytic efficiency allowing D-galactose bioconversion rates of 20% and 36% at 10 and 45 degrees C, respectively, which are useful for commercial production of D-tagatose.

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hal-03372122 , version 1 (09-10-2021)

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Moez Rhimi, Rimeh Ilhammami, Goran Bajic, Samira Boudebbouze, Emmanuelle Maguin, et al.. The acid tolerant l-arabinose isomerase from the food grade Lactobacillus sakei 23K is an attractive d-tagatose producer. Bioresource Technology, 2010, 101 (23), pp.9171-9177. ⟨10.1016/j.biortech.2010.07.036⟩. ⟨hal-03372122⟩
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