Penicillin G → aldehydo-D-Xylose

Escherichia coli HB101 (pAX1) (FERM BP-950) and Escherichia coli HB101 (pXP102-3) (FERM BP-951) obtained in Examples 2 and 3, respectively were cultured at 37° C. with shaking in LB broth not containing glucose (containing 10 g of tryptone (Difco), 5 g of yeast extract, 20 μg/ml of ampicillin and 10 g of NaCl in one liter of water and adjusted to pH 7.0). The cell growth (cell weight) was measured by optical density at 660 nm. Penicillinase activity was measured by a modified Sargent's method (Sawai et al: Antimicrob. Agents Chemother. 13, 910 (1978)), wherein the amount of penicillinase hydrolysing one micromole of benzyl penicillin per minute at 30° C. was taken as one unit. Xylanase activity was measured as follows: To 0.05 ml of enzyme solution, there were added 0.1 ml of xylan solution (produced by SEI-KAGAKU KOGYO, Japan) and 0.1 ml of 0.2M Tris malate buffer (pH 8.0) and the reaction was allowed to proceed at 40° C. for 10 minutes. DNS (3.5-dinitrosalicylic acid) (1 ml) was added and reacted at 100° C. for 5 minutes. Water (4 ml) was added and absorbance at 510 nm was measured. The amount of enzyme showing a reducing power producing 1 mg of xylose per minute was taken as one unit of xylanase.

1. customEscherichia coli HB101 (pAX1) (FERM BP-950) and Escherichia coli HB101 (pXP102-3) (FERM BP-951) obtained in Examples 2 and 3
2. customrespectively were cultured at 37° C.
3. customat 30° C.
4. customreacted at 100° C. for 5 minutes

ORD record

ord-b3814264b1fe4923b16eedb0bc3fc197

Source dataset

uspto-grants-1993_03

DOI

10.6084/m9.figshare.5104873.v1

Patent number

US05190874