絲状菌類の蛋白分解酵素に關する研究(第1報) : 各種測定方法の比較(其の1)

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In this experiment, various methods employed in the determination of the proteolytic activities of molds were compared, using 7 strains of Aspergilli isolated from commercial 'Tane-koji', and 1 strain of Amylomyces (Rhizopus delemar).The enzyme preparations were made by extracting the cultures on wheat bran with 1% NaCl solution.1) Asp. flavus-oryzae is far superior, while Asp. awamori is far inferior to any other molds in proteplytic activities by all methods employed.2) The order of the proteolytic activity among the strains determined by one method does not generally coincide with that deremined by other methods, for exmple, the strain which shows the most remarkable proteolytic activity by the 'Milk-agar digestion method', is far inferior to others in gelatin-liquefying power.3) The strains having the high ability of producing amino acids by the digestion of soy-bean in relatively longer periods are found also to be powerful in the gelation-liquefying activity.4) Considering the facts described above, the useful strains of Asp. flavus-oryzae for the manufacture of 'Shoyu' may be obtained by determining their power of liquefying gelatin.
公益社団法人日本生物工学会の論文
1953-09-15