Screening for a “new” enzyme in nature: Haloperoxidase production by Death Valley dematiaceous hyphomycetes
- 1 March 1986
- journal article
- research article
- Published by Springer Nature in Microbial Ecology
- Vol. 12 (1) , 121-127
- https://doi.org/10.1007/bf02153227
Abstract
Haloperoxidases are enzymes that have the ability to halogenate a broad range of substrates [10]. To find a biologically produced haloperoxidase that could function at a pH greater than 3.0 and at a temperature greater than 19°C, dematiaceous hyphomycetes were isolated from the Death Valley desert and screened for their ability to produce such an enzyme. A qualitative assay using bromophenol red was employed in situ over a 12-day fermentation period. Several dematiaceous hyphomycetes, such asDreschlera haloides andUlocladium chartarum, produced haloperoxidases that were active in broth culture at 19, 25, and 34°C at pH 7.0 and 8.0.This publication has 6 references indexed in Scilit:
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