Alginate Degradation: Insights Obtained through Characterization of a Thermophilic Exolytic Alginate Lyase

Author:

Arntzen Magnus Ø.1ORCID,Pedersen Bjørn1,Klau Leesa J.2,Stokke Runar3,Oftebro Maren1,Antonsen Simen G.1,Fredriksen Lasse1,Sletta Håvard4,Aarstad Olav A.2,Aachmann Finn L.2,Horn Svein J.1,Eijsink Vincent G. H.1ORCID

Affiliation:

1. Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), Ås, Norway

2. Norwegian Biopolymer Laboratory (NOBIPOL), Department of Biotechnology and Food Science, NTNU Norwegian University of Science and Technology, Trondheim, Norway

3. Department of Biological Sciences, K. G. Jebsen Centre for Deep Sea Research, University of Bergen, Bergen, Norway

4. Department of Biotechnology and Nanomedicine, SINTEF Industry, Trondheim, Norway

Abstract

The potential markets for seaweed-derived products and seaweed processing technologies are growing, yet commercial enzyme cocktails for complete conversion of seaweed to fermentable sugars are not available. Such an enzyme cocktail would require the catalytic properties of a variety of different enzymes, where fucoidanases, laminarinases, and cellulases together with endo- and exo-acting alginate lyases would be the key enzymes.

Funder

Norges Forskningsråd

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

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