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Title of article Screening and Identification of Pigmental Yeast Producing L-phenylalanine Ammonia-Lyase and Their Physiological and Biochemical Characteristics

Babich O., Kemerovo Institute of Food Science and Technology, The Russian Federation, Kemerovo,

Year 2014 Issue 2 DOI 579.67
Annotation The results of the analysis of DNA sequences encoding L-phenylalanine ammonia-lyase (PAL) synthesis, performed to obtain universal primers complementary to conserved regions of the pal gene, are presented in the article. The fragment of pal gene was amplified in organisms under study. Nucleotide sequence of the pal gene in microorganisms exhibiting L-phenylalanine ammonia-lyase activity was determined by DNA sequencing. The results of its comparison with the corresponding sequences of known species are presented. Phenotypic characteristics and biochemical properties of selected cultures were studied. An investigation aimed to choose a superproducer strain of L-phenylalanine ammonia-lyase was conducted. It was found that L-phenylalanine ammonia-lyase synthesis was the most active in the following strains: Aureobasidium pullulans Y863, Rhodosporidium infirmominiatum Y1569, Candida glabrata Y2813, Candida maltose Y242, Debaryomyces robertsiae Y3392, Rhodosporidium diobovatum Y1565, Rhodotorula lactose Y2770, Saccharomyces cerevisiae Y1127, Tilletiopsis washingtonensis Y1650, Torulopsis apicola Y566, Tremella foliacea Y1624, Rhodotorula rubra Y1193, and Debaryomyces castellii Y968. This allows recommending them for further research aimed to obtain the enzyme preparation of L-phenylalanine ammonia-lyase.
Keywords L-phenylalanine ammonia-lyase, enzyme, pal gene, pigmental yeast, nucleotide sequence, amino acid sequence, phylogenetic tree
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Babich O. Screening and Identification of Pigmental Yeast Producing L-phenylalanine Ammonia-Lyase and Their Physiological and Biochemical Characteristics / Babich O. // Food and Raw Materials. - 2014. - no. 2. - P. 75-87
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