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Cell fractionation confirmed the enzyme to be a typical membrane-bound enzyme, while all sugar isomerases so far reported are cytoplasmic. The optimal enzyme activity was found at pH 5.5, which was clear contrast to the cytoplasmic enzymes having alkaline optimal pH. The enzyme was heat stable, and the optimal reaction temperature was observed at around 40-60 °C. Purified enzyme after solubilization from membrane fraction showed the total molecular mass of 196 kDa composing of identical 4 subunits of 48 kDa. Washed cells or immobilized cells were well functional at nearly 80% of conversion ratio from d-mannose to d-fructose and reversely 20%-25% of d-fructose to d-mannose. Catalytic properties of the enzyme were discussed with respect to the biotechnological applications to high fructose syrup production from konjac taro.</jats:p>"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1380017282447375630","@type":"Researcher","foaf:name":[{"@value":"Osao Adachi"}],"jpcoar:affiliationName":[{"@value":"Graduate School of Science and Technology for Innovation, Yamaguchi University , Yamaguchi, Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1380017282447375506","@type":"Researcher","foaf:name":[{"@value":"Naoya Kataoka"}],"jpcoar:affiliationName":[{"@value":"Graduate School of Science and Technology for Innovation, Yamaguchi University , Yamaguchi, Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1380017282447375491","@type":"Researcher","foaf:name":[{"@value":"Kazunobu Matsushita"}],"jpcoar:affiliationName":[{"@value":"Graduate School of Science and Technology for Innovation, Yamaguchi University , Yamaguchi, 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Purification and properties of d-glucose isomerase from Lactobacillus brevis"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206473675264","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Isolation and Characterization of Thermotolerant Gluconobacter Strains Catalyzing Oxidative Fermentation at Higher Temperatures."},{"@value":"Isolation and Characterization of Thermotolerant <i>Gluconobacter</i> Strains Catalyzing Oxidative Fermentation at Higher Temperatures"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206479100928","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Conversion of Quinate to 3-Dehydroshikimate by Ca-Alginate-Immobilized Membrane of Gluconobacter oxydans IFO 3244 and Subsequent Asymmetric Reduction of 3-Dehydroshikimate to Shikimate by Immobilized Cytoplasmic NADP-Shikimate Dehydrogenase"},{"@value":"Conversion of Quinate to 3-Dehydroshikimate by Ca-Alginate-Immobilized Membrane of<i>Gluconobacter oxydans</i>IFO 3244 and Subsequent Asymmetric Reduction of 3-Dehydroshikimate to Shikimate by Immobilized Cytoplasmic NADP-Shikimate Dehydrogenase"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679482056320","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Reduction of off-flavor in liquid foods with immobilized acetic acid bacteria."},{"@value":"固定化酢酸菌を利用した液状食品の不快臭の低減方法"},{"@language":"ja-Kana","@value":"コテイカ サクサンキン オ リヨウシタ エキジョウ ショクヒン ノ フカイシュ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681443648128","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Studies on the Isomerization of Sugars by Bacteria"},{"@value":"Studies of the isomerization of sugars by bacteria. 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