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L-leucine aminopeptidase production by filamentous Aspergillus fungi

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dc.contributor.author Nampoothiri, K M
dc.contributor.author Nagy, V
dc.contributor.author Kovacs, K
dc.contributor.author Szakacs, G
dc.contributor.author Pandey, A
dc.date.accessioned 2015-08-09T12:06:55Z
dc.date.available 2015-08-09T12:06:55Z
dc.date.issued 2005
dc.identifier.citation Letters in Applied Microbiology 41(6):498–504;2005 en_US
dc.identifier.issn 0266-8254
dc.identifier.uri http://ir.niist.res.in:8080/jspui/handle/123456789/1954
dc.description.abstract Twenty-eight Aspergillus strains representing 14 species within the genus were screened for L-leucine aminopeptidase (LAP) production in two media in shake flask fermentation. Two Aspergillus sojae (NRRL 1988 and NRRL 6271) and one Aspergillus oryzae (NRRL 6270) strains were selected as the best producers for further studies. The peak LAP activities were 2.61, 2.59 and 1.30 IU ml(-1) for the three fungi on days 2, 5 and 4 respectively. In addition to LAP, L-methionine aminopeptidase (MAP) activity was also detected. Apart from submerged fermentation, the highest LAP yields by solid-state fermentation were 11.39, 17.40 and 13.02 IU g(-1) dry matter for the above fungi. The temperature and pH optimum of the enzyme was found to be in the range of 65-75 degrees C at pH 8.0-9.0 for all three fungi. Metal ions, Co2+ and Fe2+ in 2 mmol l(-1) concentration apparently enhanced the relative enzyme activity and heat stability. Two A. sojae (NRRL 1988 and NRRL 6271) and one A. oryzae (NRRL 6270) strains were found to be the best producers of LAP and MAP. The preliminary characterization studies revealed that the enzyme is considerably thermostable and belongs to the class metalloenzymes. A good number of aspergilli were screened and the ability of the fungal aminopeptidase to release a particular N-terminal amino acid along with its high thermal stability, makes them interesting for controlling the degree of hydrolysis and flavour development for a wide range of substrate. en_US
dc.language.iso en en_US
dc.publisher Blackwell Publishing en_US
dc.subject Aspergillus en_US
dc.subject L-leucine aminopeptidase en_US
dc.subject L-leucine p-nitroanilide en_US
dc.subject L-methionine aminopeptidase en_US
dc.subject Solid-state fermentation en_US
dc.title L-leucine aminopeptidase production by filamentous Aspergillus fungi en_US
dc.type Article en_US

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