Researchers at the Station Biologique de Roscoff (CNRS/Sorbonne Université) together with colleagues in Germany and Austria have identified 12 enzymes in a marine bacterium that can break down ulvan (the main component of “sea lettuce”, which causes algal blooms or green tides). The enzymes could help transform this under-exploited polysaccharide into a renewable energy source or molecules of interest for use by the agrifood or cosmetics industries. The work is reported in Nature Chemical Biology.
Read the research paper: A marine bacterial enzymatic cascade degrades the algal polysaccharide ulvan. Reisky L, Préchoux A, Zühlke MK, Bäumgen M, Robb CS, Gerlach N, Roret T, Stanetty C, Larocque R, Michel G, Tao S, Markert S, Unfried F, Mihovilovic MD, Trautwein-Schult A, Becher D, Schweder T, Bornscheuer UT, Hehemann JH. Nature Chemical Biology 10.1038/s41589-019-0311-9