Api zym kit

Manufactured by bioMérieux

Sourced in France, United States

The API ZYM kit is a rapid biochemical identification system used for the detection and semi-quantitative measurement of enzyme activity in microorganisms. The kit consists of a standardized panel of 19 enzymatic tests that can be used to characterize a wide range of bacterial species.

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Lab products found in correlation

Omnilog device, by Biolog (3 mentions) Api 20ne kit, by bioMérieux (2 mentions) Revertaid first strand cdna synthesis kit, by Thermo Fisher Scientific (2 mentions) Api 20ne, by bioMérieux (2 mentions) Api 20e, by bioMérieux (2 mentions) Uv mini 1240 uv spectrophotometer, by Shimadzu (1 mentions) Clsm 510 meta, by Zeiss (1 mentions) Enhanced chemiluminescence detection kit, by Bio-Rad (1 mentions) Mouse inos elisa kit, by Abcam (1 mentions) Il 6 elisa kit, by Thermo Fisher Scientific (1 mentions) Mouse tnf α, by Thermo Fisher Scientific (1 mentions) Rneasy mini kit, by Thermo Fisher Scientific (1 mentions) Dc protein assay kit, by Bio-Rad (1 mentions) Api 50ch test, by bioMérieux (1 mentions) L 8900, by Hitachi (1 mentions) 16s rrna gene sequencing, by Solgent (1 mentions) α chymotrypsin, by Merck Group (1 mentions) β glucosidase, by Merck Group (1 mentions) Api 50 chl chb kit, by bioMérieux (1 mentions) Jem 1230, by JEOL (1 mentions)

70 protocols using api zym kit

Enzyme Production Quantification via API ZYM

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To measure of enzyme production, the API ZYM kit (BioMerieux, Lyon, France) were
used as manufacture’s guideline. Each strain at 6 Log CFU/mL was put in
each cupule and incubated at 37°C for 4 h. After incubation, zym A and B
reagents put in each cupule, and represented as production concentration
(between 0 and ≥40 nM).

Lee N.K., Lim S.M., Cheon M.J, & Paik H.D. (2021). Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells. Food Science of Animal Resources, 41(2), 261-273.

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Investigating Enzymatic Activity Patterns

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Enzyme activity patterns of the selected strains were investigated using the API ZYM Kit for the research of enzymatic activity (bioMerieux, Marcy-I’Etoile, France), following manufacturer instructions [14 (link)].

Renchinkhand G., Magsar U., Bae H.C., Choi S.H, & Nam M.S. (2022). Identification of β-Glucosidase Activity of Lentilactobacillus buchneri URN103L and Its Potential to Convert Ginsenoside Rb1 from Panax ginseng. Foods, 11(4), 529.

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Enzymatic Profiling of Bacterial Isolates

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Use of the API ZYM kit (bioMérieux, Marcy l’Etoile, France) was based on a substrate availability of a total of 19 enzymes. The bacterial suspension was adjusted with McFarland no. 5 being dropped in each tube. After incubation at 37 °C for 4 h, the results were determined to be positive if the color intensity was more than three following the manufacturer’s instructions.

Jang Y.J., Gwon H.M., Jeong W.S., Yeo S.H, & Kim S.Y. (2021). Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis. Microorganisms, 9(12), 2450.

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Enzymatic Profiling of Bacterial Strains

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Enzymatic characterization of selected strain was carried out using a
semi-quantitative API ZYM kit (BioMérieux, Marcy-I’Etoile,
France). The experiment was performed in accordance with the
manufacturer’s instructions. Cultures of strains were centrifuged
(8,000×g for 15 min at 4°C), and the pellets (10⁶CFU/mL) were placed in individual cupules through reattachment to sterilized
0.85% NaCl solution. Briefly, the microcupules of the API-ZYM strip were
inoculated with 24-h-old broth culture of selected strain and incubated at
30°C for 4 h. After incubation, ZYM A and ZYM B reagents were
consecutively supplemented to each cupule. Finally, API-ZYM strip was exposed to
light. Progression of substrate hydrolysis (nmol of product) was examined on the
basis of the intensity of color change. Grades 0 and 1 were considered negative
and grades 2, 3, 4, and 5 were considered moderately-to-strongly positive.

Hwang H., Lee H.J., Lee M.A., Sohn H., Chang Y.H., Han S.G., Jeong J.Y., Lee S.H, & Hong S.W. (2020). Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite. Food Science of Animal Resources, 40(4), 512-526.

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Enzymatic Activity Profiling of Lactobacillus plantarum

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An API ZYM kit (bioMerieux, France) was used to study enzyme activity. L.
plantarum K10 was grown at 37°C for 18 h in MRS broth.
Sediment from the centrifuged broth culture was used to prepare the suspension
at 10⁵–10⁶ CFU/mL. After inoculation, the cultures
were incubated for 5 h at 37°C. The addition of a surface active agent
(ZYM A reagent) in the cupules facilitated the solubilization of the ZYM B
reagent in the medium. Color was allowed to develop for at least 5 min, and
values ranging from 0 to 5 (corresponding to the colors developed) were
assigned. The approximate number for the free nmol hydrolyzed substrate was
determined based on the color strength: 0, negative reaction; 1, 5 nmol; 2, 10
nmol; 3, 20 nmol; 4, 30 nmol; 5, 40 nmol or higher.

Kim S., Huang E., Park S., Holzapfel W, & Lim S.D. (2018). Physiological Characteristics and Anti-obesity Effect of Lactobacillus plantarum K10. Korean Journal for Food Science of Animal Resources, 38(3), 554-569.

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Streptomyces Strain Characterization

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Morphological characteristics of the strains were determined using the methods given by the International Streptomyces Project (ISP) on ISP2-ISP7 media.[7 ] Physiological characteristics included the growth at different temperatures range from 4°C to 42°C, pH range from 4.0 to 10.0, sodium chloride tolerance test (2.5%, 5%, 7.5%, and 10%), and utilization of the different carbon sources (glucose, arabinose, inositol, cellulose, mannose, fructose, galactose, rhamnose, sucrose, xylose) on ISP9 medium. Biochemical characteristic was done using ApiZym^® kit (bioMérieux, France). Api stripes were inoculated and evaluated according to manufacturer's manual.

Charousová I., Medo J., Halenárová E, & Javoreková S. (2017). Antimicrobial and enzymatic activity of actinomycetes isolated from soils of coastal islands. Journal of Advanced Pharmaceutical Technology & Research, 8(2), 46-51.

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Enzyme Activity Profiling of Lactobacillus plantarum

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An API ZYM kit (bioMerieux, Lyon, France) was used to study enzyme activity. L. plantarum Q180 was grown at 37℃ for 18 h in MRS broth. Sediment from the centrifuged broth culture was used to prepare the suspension at 10⁵-10⁶ CFU/mL. After inoculation, the cultures were incubated for 5 h at 37℃. The addition of a surface active agent (ZYM A reagent) in the cupules facilitated the solubilization of the ZYM B reagent in the medium. Color was allowed to develop for at least 5 min, and values ranging from 0-5 (corresponding to the colors developed) were assigned. The approximate number for the free nmol hydrolyzed substrate was determined based on the color strength: 0, negative reaction; 1, 5 nmol; 2, 10 nmol; 3, 20 nmol; 4, 30 nmol; 5, 40 nmol or higher.

Park S.Y., Cho S.A., Kim S.H, & Lim S.D. (2014). Physiological Characteristics and Anti-obesity Effect of Lactobacillus plantarum Q180 Isolated from Feces. Korean Journal for Food Science of Animal Resources, 34(5), 647-655.

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Intracellular Enzyme Activity Assays

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Ca²⁺-ATPase assay kit (Genmed Scientifics Inc., USA) were used to measure Ca²⁺-ATPase activities according to the manufacturer’s protocol. The intracellular enzymes activities with and without MPEF treatment were determined by an APIZYM kit (BioMérieux Co, France) monitoring 19 enzymatic activities from a complex system. Substrates were mixed with the cell suspension and incubated at 37 °C for 4 h, and colors were developed by adding reagent of ZYMA and AYMB [34 ]. The color changes were measured by a UV-mini-1240 UV spectrophotometer (Shimadzu, Japan), and enzyme activities were expressed as a percentage of color changes.
SOD, Catalase and GSH-Px Assay Kit (Sigma) were used to detect the changes of SOD, CAT and GSH-Px activities after MPEF treatment. All results were expressed as relative enzyme activity (R%),

R % = \frac{A}{A_{0}}

where A represents the enzyme activity of MPEF-treated samples, A₀ represents the enzyme activity of samples without MPEF treatment.

Zhu N., Yu N., Zhu Y., Wei Y., Zhang H, & Sun A.D. (2018). Inactivation of Pichia rhodanensis in relation to membrane and intracellular compounds due to microchip pulsed electric field (MPEF) treatment. PLoS ONE, 13(6), e0198467.

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Enzymatic Profiling of Lactic Acid Bacteria

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The strain was also analyzed for enzyme production using the API ZYM kit (BioMerieux, Marcy-l’Etoile, France). The LAB strain was incubated in MRS broth at 37 °C for 24 h and then centrifuged (14,240× g, 5 min, 4 °C). The cell pellet was re-suspended in PBS, and 65 µL (106 CFU/mL) was inoculated into each cupule.
After incubation at 37 °C for 4 h, ZYM A and ZYM B reagents were sequentially dropped into each cupule. Enzyme production was evaluated. The sample’s color changed, indicating that the substrate had been hydrolyzed. Enzymatic activity was evaluated according to the color reaction chart.
The enzymatic activity was graded between 0 and 5 (0: no activity; 1: liberation of 5 nmol; 2: 10 nmol; 3: 20 nmol; and 4: 30 nmol) [23 (link)].

M’hamed A.C., Ncib K., Merghni A., Migaou M., Lazreg H., Snoussi M., Noumi E., Mansour M.B, & Maaroufi R.M. (2022). Characterization of Probiotic Properties of Lacticaseibacillus paracasei L2 Isolated from a Traditional Fermented Food “Lben”. Life, 13(1), 21.

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Enzyme production measurement using API ZYM

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Enzyme production by the LPLB5 strain was measured using an API ZYM kit (BioMerieux, Lyon, France). The bacterial cells were harvested and resuspended in 0.85% NaCl to a concentration of 10⁷ CFU/mL. The samples were inoculated in API ZYM and incubated at 37 °C for 4 h. Then, reagents A and B were added for color development.

Sohn H., Chang Y.H., Yune J.H., Jeong C.H., Shin D.M., Kwon H.C., Kim D.H., Hong S.W., Hwang H., Jeong J.Y, & Han S.G. (2020). Probiotic Properties of Lactiplantibacillus plantarum LB5 Isolated from Kimchi Based on Nitrate Reducing Capability. Foods, 9(12), 1777.

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