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Characterization of production of cholesterol oxidases in three Rhodococcus strains
Author(s) -
Aihara H.,
Watanabe K.,
Nakamura R.
Publication year - 1986
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1986.tb04287.x
Subject(s) - cholesterol oxidase , rhodococcus equi , extracellular , cholesterol , strain (injury) , chemistry , enzyme , biochemistry , oxidase test , rhodococcus , biosynthesis , microbiology and biotechnology , food science , biology , virulence , gene , anatomy
The production of cholesterol oxidase in two strains of Rhodococcus equi No. 23 from butter, and Rhodococcus sp. No. 33 from bacon, which had properties on biochemical and physiological tests almost similar to the strains of R. equi , was compared with that of the type strain (ATCC 6939) of R. equi. The intensity of cholesterol oxidase activity, both extracellular and membrane‐bound, from the three strains was in the order No. 23, ATCC 6939 and No. 33. More extracellular enzyme was produced by strain No. 23 than by the other two strains. Halo formation on the agar medium containing cholesterol depended on the conversion of cholesterol to 4‐cholesten‐3‐one by the extracellular cholesterol oxidase.