Hyperproduction of Pepridase and Proteinase by Mutants of Aspergillus oryzae : Utilization of Enzyme Preparation for Soy Sauce Manufacturing(II)
スポンサーリンク
概要
- 論文の詳細を見る
Peptidase and proteinase hyperprodutive mutants of Asperhillus oryzae 460 were induced by uv irradiation. Strain U-895 in solid culture or strains U-899 and U-636 in submerged culture showed 60% or 30 to 60% more peptidase activity on leucylglycylglycine as the substrate than the parent strain. These strains also produced 80 to 90% more proteinase than the parent strain under the same conditions.
- 社団法人日本生物工学会の論文
- 1977-06-25
著者
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Nakadai Tadanobu
Noda Institute For Scientific Research:(present Address)research Division Kikkoman Corporation
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Nakadai Tadanobu
Noda Institute For Scientific Research
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NASUNO SEIICHI
Noda Institute for Scientific Research
関連論文
- Hydrolysis of Acid-Treated Protein by a Preparation of Proteases : Utilization of Enzyme Preparation of Proteases for Soy Sauce Manufacturing (IV)
- Culture Conditions of Aspergillus oryzae for Production of Enzyme Preparation : Utilization of Enzyme Preparation for Soy Sauce Manufacturing (III)
- Hyperproduction of Pepridase and Proteinase by Mutants of Aspergillus oryzae : Utilization of Enzyme Preparation for Soy Sauce Manufacturing(II)
- Use of Glutaminase for Soy Sauce Made by Koji or a Preparation of Proteases from Aspergillus oryzae : Utilization of Preparation of Proteases for Soy Sauce Manufacture (VI).
- Enzyme Preparation from Extract of Wheat Bran Koji by Alcohol Precipitation : Utilization of Preparation of Proteases for Soy Sauce Manufacturing (VI).