title: Characterization of production of cholesterol oxidases in three Rhodococcus strains.
abstract: The production of cholesterol oxidase in two strains of Rhodococcus equi No. 23 from butter, and Rhodococcus sp. No. 33 from bacon, which had properties on biochemical and physiological tests almost similar to the strains of R. equi, was compared with that of the type strain (ATCC 6939) of R. equi. The intensity of cholesterol oxidase activity, both extracellular and membrane-bound, from the three strains was in the order No. 23, ATCC 6939 and No. 33. More extracellular enzyme was produced by strain No. 23 than by the other two strains. Halo formation on the agar medium containing cholesterol depended on the conversion of cholesterol to 4-cholesten-3-one by the extracellular cholesterol oxidase.
authors.forename: H
authors.initials: H
authors.lastname: Aihara
authors.forename: K
authors.initials: K
authors.lastname: Watanabe
authors.forename: R
authors.initials: R
authors.lastname: Nakamura
mesh_terms: D015096:3-Hydroxysteroid Dehydrogenases / Q000096:biosynthesis*; D000818:Animals; D002079:Butter; D002783:Cholestenones / Q000378:metabolism; D002784:Cholesterol / Q000378:metabolism; D002789:Cholesterol Oxidase / Q000096:biosynthesis*; D005516:Food Microbiology; D008460:Meat; D012240:Rhodococcus / Q000201:enzymology* / Q000254:growth & development; D013552:Swine
chemical_list: D002783:Cholestenones; C000475:cholest-4-en-3-one; D002079:Butter; D002784:Cholesterol; D015096:3-Hydroxysteroid Dehydrogenases; D002789:Cholesterol Oxidase