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Effects of additives on the activity of Bacillus sp. β‐xylanase
Author(s) -
Capalash N.,
Gupta K.G.,
Sharma P.
Publication year - 1991
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1991.tb00495.x
Subject(s) - xylanase , xylan , hydrolysis , chemistry , bacillales , bacillaceae , bacteria , bacillus (shape) , metal ions in aqueous solution , biochemistry , food science , enzyme , metal , microbiology and biotechnology , organic chemistry , biology , bacillus subtilis , genetics
Xylan hydrolysis activity of β‐xylanase from Bacillus sp. increased up to 65% in the presence of sugars and up to 44% in the presence of surfactants. Metal ions and EDTA inhibited the activity while the addition of cell extract, containing β‐xylosidase, increased xylan hydrolysis by 38%.