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与即食巧克力布丁变绿相关的细菌中的偶氮还原酶活性。

Azoreductase activity in bacteria associated with the greening of instant chocolate puddings.

作者信息

Dykes G A, Timm R G, von Holy A

机构信息

Department of Microbiology, University of the Witwatersrand, Johannesburg, South Africa.

出版信息

Appl Environ Microbiol. 1994 Aug;60(8):3027-9. doi: 10.1128/aem.60.8.3027-3029.1994.

Abstract

Pseudomonas sp. strain AZR1 and Klebsiella sp. strain AZR2 were isolated from reconstituted instant chocolate puddings that had turned green and were found to have azoreductase activity. This activity was inducible and NADH dependent. Differences in dye reduction rates between the two strains were apparent, and substrate specificity related to dye structure was observed.

摘要

假单胞菌属菌株AZR1和克雷伯菌属菌株AZR2是从已变绿的即食巧克力布丁中分离出来的,并且发现它们具有偶氮还原酶活性。这种活性是可诱导的且依赖于NADH。两株菌之间的染料还原速率存在明显差异,并且观察到与染料结构相关的底物特异性。

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Appl Environ Microbiol. 1991 Dec;57(12):3664-5. doi: 10.1128/aem.57.12.3664-3665.1991.

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