Production and Properties of Lytic Enzyme and an Exo-β-1,3-Glucanase from Streptomyces murinus : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (IX)

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概要

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• A strain belonging to Streptomyces, which produced wine yeast-lytic enzyme, was isolated from soil. This strain was identified as Streptomyces murinus by its taxonomical characteristics. When the microorganism was cultured aerobically in medium containing yeast extract 0.2%, peptone 0.2%, glucose 0.5%, MgSo_4・7H_2O 0.1%, K_2HPO_4 0.2%, and crude cell walls 0.3%, at pH 7.0,a large amount of the lytic enzyme was produced in the culture fluid.The crude lytic enzyme was obtained by ammonium sulfate fractionation from the culture fluid. The enzyme lysed the cell walls of various viable yeasts. The lytic effect was high towards viable cells from the logarithmic phase, but low towards those from the stationary phase.An exo-β-1,3-glucanase was obtained in highly purified form from the crude lytic enzyme by DEAE-Sephadex A-50 chromatography and Sephadex G-100 gel filtration. The glucanase was most active at pH 6.0 and 50℃, and relatively stable at pH values from 4.0 to 6.0 and below 30℃. Some other properties of the enzyme are also described.

• 社団法人日本生物工学会の論文
• 1978-12-25

著者

• Yokotsuka Koki

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

• KUSHIDA TADAE

  The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• KAKEHASHI YUKIO

  The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• OYAMA SHOJI

  The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• KATO AKIRA

  The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• AKATSUKA SHINICHIRO

  The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• YOSHITAKE SHIGEHIRO

  The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• Kushida Tadae

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

• Oyama Shoji

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

• Akatsuka Shinichiro

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

• Yoshitake Shigehiro

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

• Kakehashi Yukio

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

• Kato Akira

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

関連論文

• Successive Extraction of Koshu White wine for Factionation of Flavonoid Polymers : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (VII)
• Isolation and Characterization of Proteins from Juice, Musts, and Wines from Japanese Grapes : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (VI)
• Microdetermination of Proteins in Juices and Wines by Trichloroacetic Acid (Perchloric Acid)-Dye Method : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (VIII)
• Production and Properties of Lytic Enzyme and an Exo-β-1,3-Glucanase from Streptomyces murinus : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (IX)
• Fractionation of Wine Tannin and Non-tannin Phenolics by Bio-Gel P-2 Chromatography and Characterization of the Fractions : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (X)

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