Advanced search
Publication Cover
Bioscience, Biotechnology, and Biochemistry Volume 70, 2006 - Issue 12
Journal homepage
418
Views
28
CrossRef citations to date
0
Altmetric
Original Articles

Purification and Characterization of an α-Amylase of Pichia burtonii Isolated from the Traditional Starter “Murcha” in Nepal

Akiko TAKEUCHIDepartment of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
,
Akiko SHIMIZU-IBUKADepartment of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
,
Yoshitaka NISHIYAMADepartment of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
,
Kiyoshi MURADepartment of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
,
Sanae OKADADepartment of Applied Biology and Chemistry, Faculty of Applied Bio-Science, Tokyo University of Agriculture
,
Chiyoko TOKUEDepartment of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
&
Soichi ARAIDepartment of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
 show all
Pages 3019-3024 | Received 01 Aug 2006, Accepted 02 Sep 2006, Published online: 22 May 2014

  • 1) Aidoo, K. E., Nout, M. J., and Sarkar, P. K., Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Res., 6, 30–39 (2006).
  • 2) Hesseltine, C. W., Rogers, R., and Winarno, F. G., Microbiological studies on amylolytic oriental fermentation starters. Mycopathologia, 101, 141–155 (1988).
  • 3) Tamang, J. P., and Sarkar, P. K., Microflora of murcha: an amylolytic fermentation starter. Microbios, 81, 115–122 (1995).
  • 4) Tsuyoshi, N., Fudou, R., Yamanaka, S., Kozaki, M., Tamang, N., Thapa, S., and Tamang, J. P., Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation. Int. J. Food Microbiol., 99, 135–146 (2005).
  • 5) Limtong, S., Sintara, S., Suwanarit, P., and Lotong, N., Yeast diversity in Thai traditional fermentation starter (Loog-pang). Kasetsart J., 36, 149–158 (2002).
  • 6) Thapa, S., and Tamang, J. P., Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas. Food Microbiol., 21, 617–622 (2004).
  • 7) Mura, K., Koizumi, Y., Tachi, H., and Uchimura, T., Floras of yeasts and molds in Chinese starter, “Murcha” from Nepal. J. Brew. Soc. Japan, 91, 895–900 (1996).
  • 8) Kurtzmann, C. P., Pichia. In “The Yeasts, A Taxonomic Study,” eds. Kurtzmann, C. P., and Fell, J. W., Elsevier, Amsterdam, pp. 273–352 (1998).
  • 9) Zhu, H., Qu, F., and Zhu, L. H., Isolation of genomic DNAs from plants, fungi and bacteria using benzyl chloride. Nucleic Acids Res., 21, 5279–5280 (1993).
  • 10) Pearson, W. R., and Lipman, D. J., Improved tools for biological sequence comparison. Proc. Natl. Acad. Sci. USA, 85, 2444–2448 (1988).
  • 11) Noguchi, T., Kumagai, M., and Kuninaka, A., Analysis of base composition of sequenced DNA’s by high performance liquid chromatography of their nuclease P1 hydrolysate. Agric. Biol. Chem., 52, 2355–2356 (1988).
  • 12) Ezaki, T., Hashimoto, Y., Takeuchi, N., Yamamoto, H., Liu, S. L., Miura, H., Matsui, K., and Yabuuchi, E., Simple genetic method to identify viridans group streptococci by colorimetric dot hybridization and fluorometric hybridization in microdilution wells. J. Clin. Microbiol., 26, 1708–1713 (1988).
  • 13) Somogyi, M., Notes on sugar determination. J. Biol. Chem., 195, 19–32 (1952).
  • 14) Laemmli, U. K., Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680–685 (1970).
  • 15) Altschul, S. F., Madden, T. L., Schaffer, A. A., Zhang, J., Zhang, Z., Miller, W., and Lipman, D. J., Gapped BLAST and PSI-BLAST: a new generation of protein database search programs. Nucleic Acids Res., 25, 3389–3402 (1997).
  • 16) Gupta, R., Gigras, P., Mohapatra, H., Goswami, V. K., and Chauhan, B., Microbial alpha-amylases: a biotechnological perspective. Process Biochem., 38, 1599–1616 (2003).
  • 17) Henrissat, B., A classification of glycosyl hydrolases based on amino acid sequence similarities. Biochem. J., 280, 309–316 (1991).

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.