Relationship between β-Amylase Production and Sporulation in Bacillus cereus : Studies on Microbial β-Amylases(V)

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概要

• 論文の詳細を見る

• Using a sporogenous β-amylase producer, Bacillus cereus BQ10-S1,the relationship between sporulation and β-amylase production was investigated. β-Amylase appeared about four hours after spore germination both in the polypepton medium (3% polypepton, 0.5% NaCl and 0.5% KCl) and Schaeffer's medium and increased rapidly in the logarithmic growth phase. However, the level of the enzyme activity in Schaeffer's medium was less than one tenth of that in the polypepton medium. In Schaeffer's medium, thermostable spores began to appear about four hours after the end of logarithmic growth(T_4) and reached the peak about four hours later(T_8), during which period β-amylase activity remained in the medium. β-Amylase activity was not found in the cells at any stage of growth or in the dormant or germinating spores. From these results it was suggested that β-amylase was involved neither in sporulation nor spore germination of the mutant.

• 社団法人日本生物工学会の論文
• 1977-04-25

著者

• Aoki K

  Division Of Science Of Biological Resources The Graduate School Of Science And Technology Kobe Unive

• AOKI Kenji

  Department of Nutritional Management, Faculty of Nutritional Science, Sagami Women’s University

• SHINKE Ryu

  Department of Biofunctional Chemistry, Kobe University

• Shinke R

  Laboratory Of Bio-functional Chemistry Division Of Bioscience The Graduate School Of Science And Tec

• Shinke Ryu

  Division Of Science Of Biological Resources The Graduate School Of Science And Technology

• Shinke Ryu

  Department Of Agricultural Chemistry Faculty Of Agriculture Kobe University

• KUNIMI YUJI

  Department of Agricultural Chemistry, Faculty of Agriculture Kobe University

• NISHIRA HIROSI

  Department of Agricultural Chemistry, Faculty of Agriculture Kobe University

• Nishira Hiroshi

  Minatogawa Women's College

• Nishira H

  Department Of Agricultural Chemistry Faculty Of Agriculture Kobe University

• Aoki Kenji

  Department Of Nutritional Management Faculty Of Nutritional Science Sagami Women's University

• Kunimi Yuji

  Department Of Agricultural Chemistry Faculty Of Agriculture Kobe University

• Shinke Ryu

  Laboratory Of Bio-functional Chemistry Division Of Bioscience The Graduate School Of Science And Tec

• Aoki Kenji

  Department Of Agricultural Chemistry Faculty Of Agriculture Kobe University

• Nishira Hiroshi

  Department Of Agricultural Chemistry Faculty Of Agriculture Kobe University

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