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Nagyová, G., Buňka, F., Salek, R.N., Cerníková, M., Mancík, P., Grûber, T. and Kuchar, D. (2014) Use of Sodium Polyphosphates with Different Linear Lengths in the Production of Spreadable Processed Cheese. Journal of Dairy Science, 97, 111-122. http://dx.doi.org/10.3168/jds.2013-7210

has been cited by the following article:

• TITLE: Polyphosphatase PPX1 of Saccharomyces cerevisiae as a Tool for Polyphosphate Assay

  AUTHORS: Lidiya Lichko, Tatiana Kulakovskaya

  KEYWORDS: Saccharomyces cerevisiae, PPX1, Polyphosphate, Polyphosphatase, Assay, Food

  JOURNAL NAME: Advances in Enzyme Research, Vol.3 No.4, December 1, 2015

  ABSTRACT: The recombinant exopolyphosphatase PPX1 with a specific activity of ~300 U/mg protein was purified from the strain of Saccharomyces cerevisiae with the inactivated PPN1 gene transformed by the expression vector carrying the yeast PPX1 gene. The recombinant PPX1 was similar to the PPX1 of wild strains in its substrate specificity and requirement for cations. PPX1 had the high substrate specificity to polyphosphates. The preparation was suitable for polyphosphate assay in the presence of orthophosphate and nucleoside phosphates not hydrolyzed by PPX1. The yield of the enzyme preparation was 250 assays per 1 g of the biomass. The recombinant PPX1 was successfully used in polyphosphate assay in different yeast species and some foodstuffs.