Guaiacol is a universal substrate for all peroxidases, and its use in a simple colorimetric assay has wide applications. However, its exact binding location has never been defined. Here we report the crystal structures of guaiacol bound to cytochrome c peroxidase (CcP). A related structure with phenol bound is also presented. The CcP–guaiacol and CcP–phenol crystal structures show that both guaiacol and phenol bind at sites distinct from the cytochrome c binding site and from the δ‐heme edge, which is known to be the binding site for other substrates. Although neither guaiacol nor phenol is seen bound at the δ‐heme edge in the crystal structures, inhibition data and mutagenesis strongly suggest that the catalytic binding site for aromatic compounds is the δ‐heme edge in CcP. The functional implications of these observations are discussed in terms of our existing understanding of substrate binding in peroxidases [Gumiero A et al. (2010) Arch Biochem Biophys500, 13–20].

A cationic class III peroxidase from Sorghum bicolor was purified to homogeneity. The enzyme contains a high-spin heme, as evidenced by UV–visible spectroscopy and EPR. Steady state oxidation of guaiacol was demonstrated and the enzyme was shown to have higher activity in the presence of calcium ions. A FeIII/FeII reduction potential of −266 mV vs NHE was determined. Stopped-flow experiments with H2O2 showed formation of a typical peroxidase Compound I species, which converts to Compound II in the presence of calcium. A crystal structure of the enzyme is reported, the first for a sorghum peroxidase. The structure reveals an active site that is analogous to those for other class I heme peroxidase, and a substrate binding site (assigned as arising from binding of indole-3-acetic acid) at the γ-heme edge. Metal binding sites are observed in the structure on the distal (assigned as a Na+ ion) and proximal (assigned as a Ca2+) sides of the heme, which is consistent with the Ca2+-dependence of the steady state and pre-steady state kinetics. It is probably the case that the structural integrity (and, thus, the catalytic activity) of the sorghum enzyme is dependent on metal ion incorporation at these positions.Electronic supplementary materialThe online version of this article (doi:10.1007/s00775-015-1313-z) contains supplementary material, which is available to authorized users.

To determine their grain and malt quality properties, ten improved Nigerian sorghum varieties were subjected to several tests. The parameters that were tested included thousand corn weight, germinative energy, germinative capacity, water sensitivity, malting losses, hot and cold water extracts and free amino nitrogen (FAN). Results obtained showed variations among the sorghum varieties in most of the parameters assessed. While variety SK5912 was heaviest (40.25 g), variety Nafelen 6 had the lowest weight (22.45 g). For germinative capacity, variety KSV8 gave the highest value (97.0%), while variety ICSV400 gave the lowest value (90.5%). Variety KAT487 was the most water sensitive (5%), while four varieties simultaneously gave the lowest value. Boboje gave the lowest malting loss (13.77%), while the highest loss (37.74%) was given by White Kaura. For the extracts, variety SK5912 gave the highest value, as was the case also with FAN. Generally, there were significant differences across the different varieties of sorghum for malting loss, FAN, cold water extract and hot water extract at both p < 0.05 and p < 0.01. The results showed significant agreement with previous reports, with the key findings being that grain size mostly correlated positively with high expression of the critical malting parameters.

Twenty-four bacteria capable of utilizing naphthalene, as their sole source of carbon and energy for growth were isolated from three different sites in Nsukka, Nigeria. By standard bacteriological methods, these bacteria were characterized taxonomically as belonging to the genus Pseudomonas, Burkholderia or Actinomycetes. Two of the isolates, which showed the highest growth during screening as demonstrated by an increase in their optical densities (OD 600 ) and identified as Pseudomonas aeruginosa and Burkholderia cepacia respectively, were also able to grow in anthracene and carbazole, but not very much so in 2,4-dichlorophenol and D-camphor. The isolates showed a concentration-dependent growth in all the compounds they grew in. There were visible changes in the colour of the growth medium of the isolates during their incubation, suggesting the production of different metabolites. There were also changes in their medium pH during growth. These studies demonstrate the possession by the bacterial species of novel degradative systems.

As a process, food fermentation dates back at least 6000 years and is likely to be derived from microbial interactions of an appropriate nature. Fermentation has allowed our ancestors to survive the winter season in temperate and cooler regions and those in the tropics to survive the periods of drought by improving food shelf-life and safety. Traditional fermentation process is still used as a replacement where there is no refrigeration or other means available for food storage. In general, fermented foods can be defined as foods produced through controlled microbial growth and the conversion of food components through enzymatic actions. They are generally appreciated for characteristics such as pleasant taste, aroma, texture and improved cooking and processing properties. Microorganisms contribute to the development of characteristic properties such as taste, smell, visual appearance, texture, shelf-life and protection by virtue of their metabolic activities. Enzymes indigenous to the raw materials may play a role in enhancing these characteristics. The use of starter cultures is a hallmark of industrial food fermentation and their introduction has been followed by a continuous search to improve them. Examples of desired properties in starter cultures include robustness during manufacturing, fast growth, high biomass yield and product yield and specific organoleptic properties. Quality, safety and acceptability of traditional fermented foods may be significantly improved through the use of starter cultures selected on the basis of multifunctional considerations, also taking into account the probiotic concept and possibilities offered for improved health benefits. Focused studies toward the introduction of starter cultures for small-scale fermentations seem more than justified, and in fact, deserve the highest priority.