Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Synthesis of Alcohol-Oxidase in Candida boidinii

Candida boidinii에 의한 Alcohol-Oxidase의 생성

  • 이명숙 (부산수산대학교 미생물학과) ;
  • 김미은 (부산수산대학교 미생물학과) ;
  • 고병호 (부산수산대학교 미생물학과) ;
  • 김상현 (부산수산대학교 미생물학과)
  • Published : 1993.12.01
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Abstract

The synthesis alcohol-oxidase[EC 1.1.3.13] was investigated in the yeasts, Candida boidinii CBS 8106 and C. boidinii CBS 2428, during growth on different carbon sources. Alcohol-oxidase was undetectable in all strains submitted to the test in the mineral salts medium containing 1.0% glucose, but its production was rapidly increased when the carbon source was changed glucose to 1.0% methanol after 24hrs of incubation. When cells were grown on the various carbon sources (glucose, xylose, lactose, glycerol, galactose, saccharose, sorbose, lactic acid or acetic acid), the alcohol-oxidase activity was undetected. These carbon sources together with methanol yielded far better synthesis of alcohol-oxidase than in the case of carbon sources alone. Alcohol-oxidase was active towards alcohol of shorter alkyl-chain length than C5 and unsaturated alcohols. Its affinity for these alcohols decreased with the increasing length of the alkyl-chain. The apparent Km values for the methanol of Candida boidinii CBS 8106 and C. boidinii CBS 2428 were 1.96 and 1.21, respestively.

Keywords

References

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