| Characterization of Acrylamidase Isolated from a Newly Isolated Acrylamide-Utilizing Bacterium, Ralstonia eutropha AUM-01. | |
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MedLine Citation:
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PMID: 20872004 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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A mesophilic bacterium capable of utilizing acrylamide was isolated, AUM-01, from soil collected from leaf litter at Picnic Point on the UW-Madison campus. In minimal medium with acrylamide as the sole carbon and nitrogen source, a batch culture of AUM-01 completely converted 28.0 mM acrylamide to acrylic acid in 8 h and reached a cell density of 0.3 (A(600)). Afterward all the acrylic acid was degraded by 20 h with the cell density increasing to 1.9 (A(600)). The acrylamide-utilizing bacterium was identified as Ralstonia eutropha based on morphological observations, the BiOLOG GN2 MicroPlate(TM) identification system for Gram-negative bacteria, and additional physiological tests. An acrylamidase that hydrolyzes acrylamide to acrylic acid was purified from the strain AUM-01. The molecular weight of the enzyme from AUM-01 was determined to be 38 kDa by SDS-PAGE. The enzyme had pH and temperature optima of 6.3 and 55°C, and the influence of different metals and amino acids on the ability of the purified protein to transform acrylamide to acrylic acid was evaluated. The enzyme from AUM-01 was totally inhibited by ZnSO(4) and AgNO(3). |
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Authors:
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Minseok Cha; Glenn H Chambliss |
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Publication Detail:
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Type: Journal Article Date: 2010-09-25 |
Journal Detail:
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Title: Current microbiology Volume: 62 ISSN: 1432-0991 ISO Abbreviation: Curr. Microbiol. Publication Date: 2011 Feb |
Date Detail:
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Created Date: 2011-01-17 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 7808448 Medline TA: Curr Microbiol Country: United States |
Other Details:
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Languages: eng Pagination: 671-8 Citation Subset: IM |
Affiliation:
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Department of Bacteriology, University of Wisconsin-Madison, Madison, WI, 53706, USA, Min-Seok.Cha@pnl.gov. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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