The enzyme characterized in this investigation was the myoinositol dehydrogenase in the membrane fraction of homogenates ofBacillus pumilus strain 5 which is a food spoilage/poisoning bacterium. The pH optimum of 6.3 for this enzyme is nearly the same as the previously reported value of 6.2 for another bacterium. Optimum activity was achieved at 35C, a temperature higher than the upper limit of the local ambient range at which smoked meat is stored.The Michaelis constant, Km, with myo-inositol as substrate was 1.210–4 M while the maximum velocity, Vmax, was 0.43 A600min–1 mg membrane protein–1. This enzyme was inhibited by micromolar concentrations of either mannitol or benzoate.
Applied Microbiology and Biotechnology 01/1982; 15(1):52-55. DOI:10.1007/BF01875401