Microbial sucrose isomerases: Producing organisms, genes and enzymes

Goulter, Ken C., Hashimi, Saeed M. and Birch, Robert G. (2012) Microbial sucrose isomerases: Producing organisms, genes and enzymes. Enzyme and Microbial Technology, 50 1: 57-64. doi:10.1016/j.enzmictec.2011.09.011

Author Goulter, Ken C.
Hashimi, Saeed M.
Birch, Robert G.
Title Microbial sucrose isomerases: Producing organisms, genes and enzymes
Journal name Enzyme and Microbial Technology   Check publisher's open access policy
ISSN 0141-0229
Publication date 2012-01-05
Year available 2011
Sub-type Article (original research)
DOI 10.1016/j.enzmictec.2011.09.011
Volume 50
Issue 1
Start page 57
End page 64
Total pages 8
Place of publication Philadelphia, PA, United States
Publisher Elsevier
Collection year 2012
Language eng
Formatted abstract
Sucrose isomerase (SI) activity is used industrially for the conversion of sucrose into isomers, particularly isomaltulose or trehalulose, which have properties advantageous over sucrose for some food uses. All of the known microbial SIs are TIM barrel proteins that convert sucrose without need for any cofactors, with varying kinetics and product specificities. The current analysis was undertaken to bridge key gaps between the information in patents and scientific publications about the microbes and enzymes useful for sucrose isomer production.

This analysis shows that microbial SIs can be considered in 5 structural classes with corresponding functional distinctions that broadly align with the taxonomic differences between producing organisms. The most widely used bacterial strain for industrial production of isomaltulose, widely referred to as “Protaminobacter rubrum” CBS 574.77, is identified as Serratia plymuthica. The strain producing the most structurally divergent SI, with a high product specificity for trehalulose, widely referred to as “Pseudomonas mesoacidophila” MX-45, is identified as Rhizobium sp.

Each tested SI-producer is shown to have a single SI gene and enzyme, so the properties reported previously for the isolated proteins can reasonably be associated with the products of the genes subsequently cloned from the same isolates and SI classes. Some natural isolates with potent SI activity do not catabolize the isomer under usual production conditions. The results indicate that their industrial potential may be further enhanced by selection for variants that do not catabolize the sucrose substrate.
Keyword Isomaltulose
Strain identification
Enzyme classification
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Available online 4 October 2011

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2012 Collection
School of Agriculture and Food Sciences
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