Melibiose

About: Melibiose is a research topic. Over the lifetime, 1002 publications have been published within this topic receiving 27300 citations. The topic is also known as: Melibiose.

Metabolism and physiological behaviour of Leuconostoc mesenteroides subsp. mesenteroides growing on raffinose

Abstract: The α-galactosidase activities of 11 strains of Leuconostoc mesenteroides subsp. mesenteroides grown on glucose, lactose or raffinose were determined. The inductive effects of lactose and raffinose differed depending on the strain. In four of the strains, α-galactosidase activity of cells grown on lactose was higher than that of cells grown on raffinose, while the reverse was true for one other strain. The study of two strains exhibiting a different behaviour was extended to all raffinose-component sugars: melibiose, sucrose, glucose, galactose and fructose. The apparent fermentation yields with raffinose-component sugars complied with heterofermentation theory, except for sucrose, where there was a 40% deficit in fermentation products. Raffinose hydrolysis enzymes (α-galactosidase and β-fructosidase) underwent a catabolic repression by glucose. Growth on raffinose was considerably stimulated if the inoculum was first grown on melibiose or raffinose (induction of α-galactosidase).

[Purification and characterization of a novel alpha-galactosidase from penicillium sp. F63 CGMCC1669].

Abstract: An a-galactosidase-producing fungus was screened out of 26 filamentous fungi isolated from soil by us. Phylogenetic analysis based on the alignment of 18S rDNA sequences, combined with the morphological identification, indicated that the strain F63 was a member of the genus Penicillium. The a-galactosidase from Penicillium sp. F63 was purified to apparent homogeneity by ammonium sulfate precipitation, ion-exchange and gel filtration chromatography. The molecular size of the purified enzyme is approximately 82kDa estimated by SDS-PAGE. The a-galactosidase has an optimum pH of 5.0 and an optimum temperature of 45 degrees C. The enzyme is stable between pH5.0 and 6.0 below 40 degrees C. The a-galactosidase activity is slightly inhibited by Ag+ , which is dissimilar to other a-galactosidases. Kinetic studies of the a-galactosidase showed that the Km and the Vmax for pNPG are 1.4mmol/L and 1.556mmol/L. min(-1) x mg- 1, respectively. The enzyme is able to degrade natural substrates such as melibiose, raffinose and stachyose but not galactose-containing polysaccharides. The alpha-galactosidase was identified by MALDI-TOF-MS and its inner peptides were sequenced by ESI-MS/MS. The results show that the a-galactosidase is a novel one.

Studies on aspergilli: XVI. Utilization of oligosaccharides

Abstract: The utilization of sucrose, maltose, lactose, and raffinose byAspergillus ustus (Bainier) Thom and Church,A. flavipes (Bainier and Sartory) Thom and Church,A. carneus (van Teigh) Bloch., andA. amestelodami (Mangin) Thom and Church was studied. The culture solutions were analysed by circular paper partition chromatography to detect the presence of various sugars formed in the medium during the period of incubation. Except for lactose, all the oligosaccharides were utilized through an indirect pathway and almost all proved to be good sources of carbon for the fungi tested. Most of the species converted maltose by transglycosidation into two new oligosaccharides,viz., maltotriose and maltotetraose with simultaneous liberation of glucose. During the utilization of raffinose, melibiose and fructose were detected in the culture media of all the Aspergilli. Melibiose was further broken down to glucose and galactose byA. carneus andA. amestelodami. Except for lactose all four moulds showed greater vegetative growth on filter-sterilized oligosaccharides than on autoclaved sugars. In the case of lactose the reverse was found to be true. In this case it is likely that autoclaving promoted partial hydrolysis of the disaccharide.

Saccharomyces cerevisiae capable of being co-fermented by multiple carbon sources and application thereof

Abstract: The invention discloses saccharomyces cerevisiae capable of being co-fermented by a plurality of carbon sources and an application thereof, belonging to the technical fields of microbes and fermentation engineering. The saccharomyces cerevisiae namely a CCTCC M 2014463 strain is separated from Chinese Maotai-flavor liquor wine brewing fermented grains. The strain can adopt glucose, galactose, xylose, allulose, cane sugar, maltose, melibiose, turanose, mycose and melitose, and can adopt glucose and other sugars synchronously. Meanwhile, the saccharomyces cerevisiae can be used for resisting high temperature, high ethanol and high acid, and also can be used for producing acids, alcohols, esters and various flavor substances such as benzeneacetaldehyde, acetophenone 4-vinyl guaiacol and the like. The saccharomyces cerevisiae disclosed by the invention can be directly applied to the production of beverage wines, the reinforcement of wine brewing fermented grains in beverage wine production, and the production of fuel ethanol which is used as a carbon source substrate after starch and cellulose saccharification, thereby significantly improving the carbon source utilization rate and the ethanol yield.

A xanthine-negative, melibiose-positive species of Streptomyces.

Abstract: The organism VH/CN-71 which had been isolated from a growth in a cat and described initially as an "unusual strain of Nocardia" is a streptomycete. This organism can also produce acid from melibiose although it is unable to decompose xanthine. Its sporophores are short, hooked, curved, or open-looped with extended spirals. Present data suggest that VH/CN-71 may belong to the "flavus" series of Streptomyces.