Improvement of Specificity for Sulfite in Thiobacillus thiooxidans JCM7814 by Heat Treatment
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概要
- 論文の詳細を見る
Heat treatment was done to improve the substrate specificity for sulfite in Thiobacillus thiooxidans JCM7814 cells. Cell suspension in 0.1M sodium citrate-NaOH buffer (pH 5.5) was heated at 60℃ for 30min. Sodium sulfite, sodium sulfide, and sodium dithionite at the concentration of 0.01M protected the cells from thermal inactivation of sulfite oxidation. Sodium sulfite was the most effective among the three additives. Intact cells can oxidize various inorganic sulfur compounds, but the heat-treated cells oxidized only sulfite.
- 社団法人日本農芸化学会の論文
- 1995-08-23
著者
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NAKAMURA Kazuo
Department of Management and Information Systems Science Nagaoka University of Technology
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Nakamura K
Kyoto Univ. Uji Jpn
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AMANO YOSHIFUMI
Department of Fermentation Technology, Faculty of Engineering, Yamanashi University
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KUROSAWA HIROSHI
Department of Applied Chemistry and Biotechnology, Faculty of Engineering, Yamanashi University
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Saito Misako
Department of Applied Chemistry and Biotechnology, Faculty of Engineering, Yamanashi University
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Kurosawa H
Division Of Medicine And Engineering Science Interdisciplinary Graduate School Of Medicine And Engin
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Saito Misako
Department Of Applied Chemistry And Biotechnology Faculty Of Engineering Yamanashi University
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Amano Y
Division Of Medicine And Engineering Science Interdisciplinary Graduate School Of Medicine And Engin
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Amano Yoshifumi
Department Of Applied Chemistry And Biotechnology Faculty Of Engineering Yamanashi University
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Kurosawa Hiroshi
Department Of Applied Chemistry And Biotechnology Faculty Of Engineering Yamanashi University
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Nakamura Kazuo
Department Of Clinical Pharmacy And Pharmacology Graduate School Of Medical And Dental Sciences Kago
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Nakamura Kazuo
Department Of Biological Sciences University Of Lethbridge
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Nakamura Kazuo
Department Of Biochemistry Kitasato University School Of Medicine
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Nakamura Kazuo
Department of Applied Chemistry and Biotechnology, Faculty of Engineering, Yamanashi University
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