Biochemical properties of pectate lyases produced by three different Bacillus strains isolated from fermenting cocoa beans and characterization of their cloned genes.

@article{Ouattara2010BiochemicalPO,
  title={Biochemical properties of pectate lyases produced by three different Bacillus strains isolated from fermenting cocoa beans and characterization of their cloned genes.},
  author={Honor{\'e} Gnen{\'e}quidou Ouattara and Sylvie Reverchon and S{\'e}bastien Lamine Niamk{\'e} and William Nasser},
  journal={Applied and environmental microbiology},
  year={2010},
  volume={76 15},
  pages={5214-20}
}
Pectinolytic enzymes play an important role in cocoa fermentation. In this study, we characterized three extracellular pectate lyases (Pels) produced by bacilli isolated from fermenting cocoa beans. These enzymes, named Pel-22, Pel-66, and Pel-90, were synthesized by Bacillus pumilus BS22, Bacillus subtilis BS66, and Bacillus fusiformis BS90, respectively. The three Pels were produced under their natural conditions and purified from the supernatants using a one-step chromatography method. The… CONTINUE READING

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