Search results for "malate dehydrogenase"
showing 10 items of 42 documents
Regulation of aerobic and anaerobic D-malate metabolism of Escherichia coli by the LysR-type regulator DmlR (YeaT).
2010
ABSTRACT Escherichia coli K-12 is able to grow under aerobic conditions on d -malate using DctA for d -malate uptake and the d -malate dehydrogenase DmlA (formerly YeaU) for converting d -malate to pyruvate. Induction of dmlA encoding DmlA required an intact dmlR (formerly yeaT ) gene, which encodes DmlR, a LysR-type transcriptional regulator. Induction of dmlA by DmlR required the presence of d -malate or l - or meso -tartrate, but only d -malate supported aerobic growth. The regulator of general C 4 -dicarboxylate metabolism (DcuS-DcuR two-component system) had some effect on dmlA expression. The anaerobic l -tartrate regulator TtdR or the oxygen sensors ArcB-ArcA and FNR did not have a m…
Definitive host influences the proteomic profile of excretory/secretory products of the trematode Echinostoma caproni
2016
Background Echinostoma caproni is an intestinal trematode extensively used as experimental model for the study of factors that determine the course of intestinal helminth infections, since this markedly depends on the host species. Although the host-dependent mechanisms for either chronic establishment or early parasite rejection have been broadly studied, little is known regarding the parasite response against different host environments. Methods To identify host-dependent differentially expressed proteins, a comparative proteomic analysis of the excretory/secretory products released from E. caproni adults, isolated from hosts displaying different compatibility with this trematode, was per…
D-Malic enzyme of Pseudomonas fluorescens.
1982
By the enrichment culture technique 14 gram-negative bacteria and two yeast strains were isolated that used D(+)-malic acid as sole carbon source. The bacteria were identified as Pseudomonas putida, Pseudomonas fluorescens, Pseudomonas aeruginosa and Klebsiella aerogenes. In cell-free extracts of P. fluorescens and P. putida the presence of malate dehydrogenase, D-malic enzyme (NAD-dependent) and L-malic enzyme (NADP-dependent) was demonstrated. D-Malic enzyme from P. fluorescens was purified. Stabilization of the enzyme by 50 mM ammonium sulphate an 1 mM EDTA was essential. Preparation of D-malic enzyme that gave one band with disc gel electrophoresis showed a specific activity of 4-5 U/mg…
Effects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentation
2006
International audience; Alcoholic fermentation of synthetic must was performed using either Saccharomyces cerevisiae or a mutant Delta pep4, which is deleted for the proteinase A gene. Fermentation with the mutant Delta pep4 resulted in 61% lower levels of free amino acids, and in 62% lower peptide concentrations at the end of alcoholic fermentation than in the control. Qualitative differences in amino acid composition were observed. Changes observed in amino acids in peptides were mainly quantitative. After alcoholic fermentation each medium was inoculated with Oenococcus oeni. Malolactic fermentation in the medium with the Delta pep4 strain took 10 days longer than the control. This diffe…
Absence of malolactic activity is a characteristic of H+-ATPase-deficient mutants of the lactic acid bacterium Oenococcus oeni.
2003
ABSTRACT The lack of malolactic activity in H + -ATPase-deficient mutants of Oenococcus oeni selected previously was analyzed at the molecular level. Western blot experiments revealed a spot at 60 kDa corresponding to the malolactic enzyme only in the parental strain. Moreover, the mleA transcript encoding the malolactic enzyme was not detected by reverse transcription (RT)-PCR analysis of mutants. These results suggest that the malolactic operon was not transcribed in ATPase-deficient mutants. The mleR gene encoding a LysR-type regulatory protein which should be involved in expression of the malolactic genes was described previously for O. oeni . Results obtained in this study show that th…
Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels
2012
The aim of the present paper is to compare the behaviour of industrial lactic bacteria and indigenous bacteria of the cellar when malolactic fermentation was carried out in barrels. The effects of these bacteria on the concentration of metabolised amino acids during malolactic fermentation and on the composition of volatile compounds both before and after malolactic fermentation are studied. The experiment was performed with wines of the Tempranillo and Cabernet Sauvignon varieties. An analysis has been made of the easily extractable volatile compounds of the wood and the compounds from the grapes, and the action of the yeasts during the alcoholic fermentation. Acetoin and diacetyl decreas…
Chromatin structure of the 5′ flanking region of the yeastLEU2 gene
1989
The chromatin structure of theLEU2 gene and its flanks has been studied by means of nuclease digestion, both with micrococcal nuclease and DNase I. The gene is organized in an array of positioned nucleosomes. Within the promoter region, the nucleosome positioning places the regulatory sequences, putative TATA box and upstream activator sequence outside the nucleosomal cores. The tRNA3 Leu gene possesses a characteristic structure and is protected against nucleases. Most of the 5′ flank is sensitive to DNase I digestion, although no clear hypersensitive sites were found. The chromatin structure is independent of either the transcriptional state of the gene or the chromosomal or episomal loca…
Formation of l(-)malate by Saccharomyces cerevisiae during fermentation
1988
When grown in a synthetic medium most of the 51 strains of the genera Saccharomyces, Saccharomycodes, Zygosaccharomyces and Schizosaccharomyces investigated formed l-malate during fermentation. The quantity varied between 0.1 and 2.6 g malate per liter. Two strains of Saccharomyces cerevisiae synthesized malate at a rate of about 1.5 g/l. Malate was liberated during the growth phase and not metabolized during the stationary phase. Optimum malate formation was observed at a sugar concentration of about 20% (w/v), at pH 5 and at suboptimal nitrogen concentrations of less than 300 mg N/liter. Of the amino acids aspartate and glutamate were most favourable. If ammonium salts were used as the ni…
Ontogenetic variations of some enzymes indicentrarchus labrax(Serranidae)
1989
Abstract The ontogenesis of isozyme patterns of alcohol dehydrogenase (ADH), glycerol‐3‐phosphate dehydrogenase (α‐GPDH), lactate dehydrogenase (LDH), malate dehydrogenase (MDH), glucose‐6‐phosphate dehydrogenase (G‐6‐PD) and glucosephosphate isomer‐ase (GPI) in Dicentrarchus labrax was studied. ADH is active only in the liver of the adult; a‐GPDH is active in only two tissues in the adult: the A2 isozyme in white skeletal muscle and the B2 isozyme in the liver. Differential gene expression was found only for LDH, MDH and GPI, which have polymeric structure. The LDH, MDH and GPI isozymes 30 days after hatching were completely active and showed patterns very similar to those of the adult. Sp…
Über den Abbau von L-Äpfelsäure durch Hefen verschiedener Gattungen mit Malatenzym
1974
Summary (1) The aerobic assimilation of malic acid is not a character of certain yeast genera or species as was shown by testing more than 300 different strains. Single strains of the following-species were found to grow on malic acid as the only carbon source: Candida pulcherrima, C. utilis, C. mycoderma, Torulopsis famata, Pichia membranaefaciens, P. wickerhamii, Hansenula capsulata, Trigonopsis variabilis , and Zygosaccharomyces chevalieri . (2) During fermentation C. pulcherrima and T. famata decompose up to 40% and C. utilis up to 80% of the L-malic acid that is present in the medium. (3) L-Malic acid is decomposed to CO 2 and the corresponding amounts of ethanol or pyruvate by cell fr…