A Halophilic Serine Proteinase from Halobacillus sp. SR5-3 Isolated from Fish Sauce : Purification and Characterization
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概要
- 論文の詳細を見る
A halophilic bacterium was isolated from fish sauce, classified, and named Halobacillus sp. SR5-3. A purified 43-kDa proteinase produced by this bacterium showed optimal activity at 50 °C and pH 9–10 in 20% NaCl. The activity of the enzyme was enhanced about 2.5-fold by the addition of 20–35% NaCl, and the enzyme was highly stabilized by NaCl. It was found to be a serine proteinase related to either chymotrypsin or subtilisin. It absolutely preferred Ile at the P2 position of substrates. Thus, the enzyme was found to be a halophilic serine proteinase with unique substrate specificity.
- 社団法人 日本農芸化学会の論文
- 2006-06-23
著者
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Hiraga Kazumi
Department of Applied Biology, Kyoto Institute of Technology
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Takada Katsumi
Peptide Institute, Inc.
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ODA Kohei
Department of Applied Biology, Kyoto Institute of Technology
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TANASUPAWAT Somboon
Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University
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TANASUPAWAT Somboon
Chulalongkon大学 薬学部 微生物学科
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Hiraga Kazumi
Department Of Applied Biology Faculty Of Textile Science Kyoto Institute Of Technology
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Oda K
National Research Inst. Brewing Tokyo Jpn
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Oda Kohei
Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture
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Tanasupawat Somboon
Department Of Agricultural Chemistry Tokyo University Of Agriculture
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Tanasupawat Somboon
Dep. Of Biochemistry And Microbiology Fac. Of Pharmaceutical Sciences Chulalongkorn Univ.
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Tanasupawat S
Chulalongkorn Univ. Bangkok Tha
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NAMWONG Sirilak
Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University
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TSUNEMI Masahiko
Peptide Institute Inc.
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Namwong Sirilak
Department Of Microbiology Faculty Of Pharmaceutical Sciences Chulalongkorn University
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Hiraga Kazumi
Department Of Applied Biology Kyoto Institute Of Technology Matsugasaki
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Takada Katsumi
Peptide Institute Inc.
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Tsunemi Masahiko
Peptide Institute Inc
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