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Microbial Enzymes and Biotechnology pp 275–294Cite as

Enzymes of Alkalophiles

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Abstract

Studies of alkalophiles have led to the discovery of many new types of enzymes which exhibit unique properties in many respects. Work with these microorganisms, has led to the establishment of an ‘Alkaline Fermentation Process’. By this process, about 35 new kinds of enzymes were isolated and purified. Some of them were genetically investigated, and their genes were cloned and sequenced. One of the most important factors in the production of these alkaline enzymes is pH control of the culture media as well as other factors, such as carbon source or nitrogen source. For laboratory scale, the culture media commonly contain 1% sodium carbonate or sodium bicarbonate, which is usually sufficient to maintain the pH above 8 without readjustment during cultivation (Table 1).

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Author notes

  1. Koki Horikoshi

    Present address: Department of Applied Microbiology, The Institute of Physical and Chemical Research, Wako-shi, Saitama, 351-01, Japan

Authors and Affiliations

  1. Department of Bio-engineering, Tokyo Institute of Technology, O-okayama, Meguro-ku, Tokyo, 152, Japan

    Koki Horikoshi

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  1. Koki Horikoshi
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Editors and Affiliations

  1. Department of Industrial Microbiology, University College, Belfield, Dublin 4, Republic of Ireland

    William M. Fogarty  & Catherine T. Kelly  & 

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© 1990 Elsevier Science Publishers Ltd

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Horikoshi, K. (1990). Enzymes of Alkalophiles. In: Fogarty, W.M., Kelly, C.T. (eds) Microbial Enzymes and Biotechnology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0765-2_8

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  • DOI: https://doi.org/10.1007/978-94-009-0765-2_8

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-6830-7

  • Online ISBN: 978-94-009-0765-2

  • eBook Packages: Springer Book Archive

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