Funded by the European Union Framework Programme for research and innovation, Horizon 2020 under grant agreement No 635340|

About Mark

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So far Mark has created 4 blog entries.

Yield and Physicochemical Properties of EPS From Halomonas sp. Strain TG39 Identifies a Role for Protein and Anionic Residues (Sulfate and Phosphate) in Emulsification of n-Hexadecane


Tony Gutierrez, Gordon Morris, David H. Green


In this study, we investigated the yield and physicochemical properties of the high molecular weight extracellular polymeric substance (HMW–EPS) produced by Halomonas sp. strain TG39 when grown on different types and ratios of substrates. Glucose (1% w/v) and a peptone/yeast extract ratio of 5.1 (0.6% w/v final concentration) yielded […]

Emulsifying and Metal Ion Binding Activity of a Glycoprotein Exopolymer Produced by Pseudoalteromonas sp. Strain TG12


Tony Gutierrez, Tracy Shimmield, Cheryl Haidon, Kenny Black, and David H. Green


In this study, we describe the isolation and characterization of a new exopolymer that exhibits high emulsifying activities against a range of oil substrates and demonstrates a differential capacity to desorb various mono-, di-, and trivalent metal species from marine sediment under nonionic and […]

6 November 2015|Tags: , |

Partial purification and chemical characterization of a glycoprotein (putative hydrocolloid) emulsifier produced by a marine bacterium Antarctobacter


Tony Gutiérrez, Barbara Mulloy, Charlie Bavington, Kenny Black, David H. Green


During screening for novel emulsifiers and surfactants, a marine alphaproteobacterium, Antarctobacter sp. TG22, was isolated and selected for its production of an extracellular emulsifying agent, AE22. This emulsifier was produced optimally in a low-nutrient seawater medium supplemented with glucose and was extractable by cold ethanol […]

12 October 2015|Tags: , , , |

8th Protein Summit

17-18th Sept 15, Rotterdam

MARISURF Project was presented as part of Dr. J. Lonchamp’s talk  “Harnessing the functional potential of novel proteins and food co-products”.

More information is available on the following webpage:

8th Protein Summit Programme

17 September 2015|