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. 1982 Jul 1;205(1):129–137. doi: 10.1042/bj2050129

Preparation of the cellulase from the cellulolytic anaerobic rumen bacterium Ruminococcus albus and its release from the bacterial cell wall

Thomas M Wood 1, Catriona A Wilson 1, Colin S Stewart 1
PMCID: PMC1158455  PMID: 7126173

Abstract

1. Most of the cellulase (CM-cellulase) elaborated by the rumen bacterium Ruminococcus albus strain SY3, which was isolated from a sheep, was cell-wall-bound. 2. The enzyme could be released readily by washing either with phosphate buffer or with water. 3. The amount of enzyme released was affected by the pH and ionic strength of the phosphate buffer. 4. The cell-wall-bound enzyme was of very high molecular weight (»1.5×106) as judged by its chromatographic behaviour on Sephacryl S-300. 5. The molecular weight of the extracellular enzyme was variable and depended on the culture conditions. 6. When cellobiose was used as the energy source and the medium contained rumen fluid (30%), the extracellular enzyme was, in the main, of high molecular weight. 7. When cellulose replaced the cellobiose, the cell-free culture filtrate contained only low-molecular-weight enzyme (Mr approx. 30000) in late-stationary-phase cultures (7 days). 8. Cultures that did not contain rumen fluid contained mainly low-molecular-weight enzyme. 9. Under some conditions the high-molecular-weight enzyme could be broken down to some extent into low-molecular-weight enzyme by treatment with dissociating agents. 10. Cell-free and cell-wall-bound enzymes showed the same relationship when the change in fluidity effected by them on a solution of CM-cellulose was plotted against the corresponding increase in reducing sugars, suggesting that the enzymes were the same. 11. It is possible that R. albus cellulase exists as an aggregate of low-molecular-weight cellulase components on the bacterial cell wall and in solution under certain conditions.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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