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Updated: Jul 5, 2026

Measurement of Chitinase Activity in Biological Samples
03:32

Measurement of Chitinase Activity in Biological Samples

Published on: August 22, 2019

alpha-Chitinase activity among lactic acid bacteria.

Jørgen J Leisner1, Finn K Vogensen, Johannes Kollmann

  • 1Department of Veterinary Pathobiology, Faculty of Life Sciences, University of Copenhagen, Grønnegårdsvej 15, 1870 Frederiksberg C., Denmark. jjl@life.ku.dk

Systematic and Applied Microbiology
|April 22, 2008
PubMed
Summary

Certain lactic acid bacteria, specifically Carnobacterium divergens and Carnobacterium maltaromaticum, can break down alpha-chitin. This chitinase activity is consistent across different temperatures and largely unaffected by glucose.

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Measurement of Chitinase Activity in Biological Samples
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Area of Science:

  • Microbiology
  • Biochemistry
  • Enzymology

Background:

  • Chitin, a natural polysaccharide, is abundant in various biological structures.
  • Understanding microbial chitin degradation is crucial for ecological and biotechnological applications.

Purpose of the Study:

  • To investigate the chitinolytic potential of lactic acid bacteria.
  • To identify specific bacterial strains capable of hydrolyzing alpha-chitin.

Main Methods:

  • Screening of 115 lactic acid bacterial strains from 29 species for chitinase activity.
  • Testing hydrolysis of alpha-chitin using identified strains.
  • Evaluating the effect of temperature (10°C vs. 30°C) and glucose on chitinase activity.

Main Results:

  • Only strains of Carnobacterium divergens and Carnobacterium maltaromaticum demonstrated alpha-chitin hydrolysis.
  • Chitinase activity remained stable at both tested temperatures.
  • Glucose catabolite repression minimally impacted chitinase activity in most strains.

Conclusions:

  • Carnobacterium divergens and Carnobacterium maltaromaticum possess significant chitinolytic capabilities.
  • The chitinase activity in these bacteria is robust and not easily inhibited by common environmental factors like temperature and glucose.