Zamudio M, González A, Medina J A
Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Yucatán, México.
Lett Appl Microbiol. 2001 Mar;32(3):181-4. doi: 10.1046/j.1472-765x.2001.00890.x.
Microbial phytases suitable for food fermentations could be obtained from lactic acid bacteria isolated from natural vegetable fermentations. Phytase activity was evaluated for six lactic acid bacteria cultures. Although the highest activity was found for Lactobacillus plantarum, the phytase activity was very low. Further characterization of the enzyme with phytate-degrading activity showed a molecular weight of 52 kDa and an optimum activity at pH 5.5 and 65 degrees C. Enzyme activity was due to a non-specific acid phosphatase which had a higher hydrolysis rate with monophosphorylated compounds such as acetyl phosphate that could explain the low phytase activity.
适用于食品发酵的微生物植酸酶可从天然蔬菜发酵中分离出的乳酸菌获得。对六种乳酸菌培养物的植酸酶活性进行了评估。虽然植物乳杆菌的活性最高，但植酸酶活性非常低。对具有植酸降解活性的酶的进一步表征显示，其分子量为52 kDa，在pH 5.5和65℃时具有最佳活性。酶活性归因于一种非特异性酸性磷酸酶，该酶对单磷酸化化合物（如乙酰磷酸）具有较高的水解速率，这可以解释植酸酶活性较低的原因。
