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.
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Hunter-Cevera, J.C., Sotos, L. Screening for a “new” enzyme in nature: Haloperoxidase production by Death Valley dematiaceous hyphomycetes. Microb Ecol 12, 121–127 (1986). https://doi.org/10.1007/BF02153227
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DOI: https://doi.org/10.1007/BF02153227