Characterization of New Strains of Clostridium thermocellum and the celA Gene from a Strain(Microbiology & Fermentation Industry)
スポンサーリンク
概要
- 論文の詳細を見る
Two strains of thermophilic celluloh tic anaerobes, Nos. 138 and 183, were isolated from soil and compost, respectively, and identified as Clostridium thermocellum, based on their morphological, physiological and genetic characteristics. These two isolates decomposed cellulose more efficiently than the type strain, C. thermocellum ATCC 27405. The celA gene of strain No. 138 was cloned onto vector plasmid pBR322 and the hybrid plasmids obtained were introduced into Escherichia coli cells. The cleavage map of the cloned celA gene and the extent of CM-cellulase expression of the cloned gene in E. coli were the same as those of the celA. gene from ATCC 27405.
- 社団法人日本農芸化学会の論文
- 1989-12-23
著者
-
UCHIDA Masahiro
Department of Physics, Tokyo Institute of Technology
-
Uchida M
Takara Shuzo Co. Ltd. Shiga Jpn
-
KUROSE NAOTAKA
Alcoholic Beverages and Foods Research Laboratories, Takara Shuzo Co. Ltd.
-
OBAYASHI AKIRA
Central Research Laboratories, Takara Shuzo Co., Ltd.,
-
Obayashi A
Central Research Laboratories Takara Shuzo Co. Ltd.
-
Matsumoto Miyuki
Biotechnology Research Department Research & Development Division Jgc Corporation
-
Uchida M
Department Of Physics Tokyo Institute Of Technology
-
Ohmori Mika
Central Research Laboratories Takara Shuzo Co. Ltd.
-
Kurose N
Alcoholic Beverages And Foods Research Laboratories Takara Shuzo Co. Ltd.
-
KUROSE Naotaka
Central Research Laboratories, Takara Shuzo Co., Ltd.
-
YAGYU Junji
Central Research Laboratories, Takara Shuzo Co., Ltd.
-
OHSATO Katsuaki
Biotechnology Research Department, Research & Development Division, JGC Corporation
-
YAMADA Tomiaki
Biotechnology Research Department, Research & Development Division, JGC Corporation
-
UCHIDA Masahiro
Central Research Laboratories, Takara Shuzo Co., Ltd.
-
Yagyu Junji
Central Research Laboratories Takara Shuzo Co. Ltd.
-
Ohsato Katsuaki
Biotechnology Research Department Research & Development Division Jgc Corporation
-
Yamada Tomiaki
Biotechnology Research Department Research & Development Division Jgc Corporation
-
OBAYASHI Akira
Central Research Laboratories, Takara Shuzo Co., Ltd.
関連論文
- Singlet Ground State and Magnetization Plateaus in Ba_3Mn_2O_8 : Condensed Matter: Electronic Properties, etc.
- Helicobacter pylori and NSAID-induced gastric ulcer in a Japanese population
- Characterization of α-Ketog1utarate-Resistant Sake Yeast Mutant with High Organic Acid Productivity
- Effect of pK_a of Polymer Microcarriers on Growth of Mouse L Cell
- Site-Specific Restriction Endonucleases of Several Non-Pathogenic Bacteria
- Purification and Characterization of Sequence-Specific Restriction Endonuclease MflI
- Screening and Identification of Candida methanosorbosa as Alcohol Oxidase-producing Methanol Using Yeast(Microbiology & Fermentation Industry)
- NADH Production from NAD^+ Using Malic Enzyme of Pseudomonas diminuta IFO-13182
- Use of Koji Prepared with a High Citric Acid Producing Mutant of Aspergillus usamii as a Raw Material for Sake Brewing : This study was presented at the Annual Meeting of the Agricultural Chemical Society of Japan, April 2,1987.
- Isolation of High-Malate-Producing Sake Yeasts from Low-Maltose-Assimilating Mutants
- Characterization of New Strains of Clostridium thermocellum and the celA Gene from a Strain(Microbiology & Fermentation Industry)
- Screening for Strains of Aspergillus oryzae That Degrade Carbamide for Use in Sake Brewing
- Utilization of Koji Prepared Using a Strain Obtained by Cell Fusion between Aspergillus oryzae and Aspergillus usamii for Mirin-Making
- A New Assay Method and Evaluation of Removal of Protein in Mirin
- Evaluation of Koji Prepared with Various Molds for Mirin-Making
- Mirin-Making from Koji Prepared with a Mutant Aspergillus oryzae Producing High Activity of Carboxypeptidase
- Mirin-Making at Low Alcohol Concentration with Koji Prepared with a New Mutant of Aspergillus usamii
- Mirin-Making Using Long-Life Koji with Low Water Content
- Relationship between Conditions for Steaming Rice and Productivity in Mirin-Making
- Relationship between Enzyme Efficiency and Alcohol Concentration in Mirin Mash
- Isolation of Plasmids from Thermophilic Clostridia and Construction of Shuttle Vectors in Escherichia coli and Cellulolytic Clostridia
- Improvement of Ethanol Production of Thermophilic Clotridium sp. by Mutation
- Evaluation of Ethanol Productivity from Cellulose by Clostridium thermocellum
- Effect of NAD^+-Dependent Isocitrate Dehydrogenase Gene (IDH1, IDH2) Disruption of Sake Yeast on Organic Acid Composition in Sake Mash
- Improvement of Isoamyl Acetate Productivity in Sake Yeast by Isolating Mutants Resistant to Econazole
- Mirin Production from Nonglutinous Rergular Rice
- Evaluation of Conditions Affecting Productivity in the Improved Process of Mirin-Making
- An Improved Process of Mirin-Making using Supplemental Enzyme Preparations at a Limited Concentration of Alcohol
- Improvement of Yiedl by Application of Some Commercial Enzyme Preparations in Mirin-Making
- Effect of the FAA1 Gene Disruption of Sake Yeast on the Accumulation of Ethyl Caproate in Sake Mash
- Determination of the Cleavage Site of Restriction Enzyme, Accll, Using Synthetic Oligonucleotide
- An Escherichia coli Mutant Having Altered D-Xylose Uptake Activity and Cloning of a Gene for D-Xylose Uptake