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

Moez Rhimi, Rimeh Ilhammami, Goran Bajic, Samira Boudebbouze, Emmanuelle Maguin, Richard Haser, Nushin Aghajari

Research output: Contribution to journalArticlepeer-review

61 Scopus citations

Abstract

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 220kDa, suggesting it is a tetramer of four 54kDa monomers. The enzyme is distinguishable from previously reported l-AIs by its high activity and stability at temperatures from 4 to 40°C, and pH from 3 to 8, and by its low metal requirement of only 0.8mM Mn2+ and 0.8mM Mg2+ 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°C, respectively, which are useful for commercial production of d-tagatose.

Original languageEnglish
Pages (from-to)9171-9177
Number of pages7
JournalBioresource Technology
Volume101
Issue number23
DOIs
StatePublished - Dec 2010
Externally publishedYes

Keywords

  • Acidotolerant
  • D-Tagatose
  • Food grade
  • L-Arabinose isomerase
  • Psychrotrophic

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