L-グルタミン酸醗酵の研究 (第4報) : E. coli 種のグルタミン酸脱炭酸酵素によるグルタミン酸定量法について

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When L-glutamic acid contained in L-glutamic acid fermentation broths or soy sauces was estimated by means of glutamic acid decarboxylase employing the acetone powder of E. coli c-6,the impermissible errors were detected. This defect was considered to be due to the instability of the exzyme concerned.This report presents the results of the investigation on the method for obtaining enzyme preparation and L-glutamic acid assay.The organism employed grew better on 50ml portions of medium dispensed in 500ml shaker flasks than 100ml portions of that, and the addition of casamino acid to the medium stimulated growth.Arginine decarboxylase and glutaminase activitites of the acetone-dried preparation seemed to be affected by the water content of cells when treated with acetone. The desirable enzyme preparation in which the activities of the above two enzymes were scarcely found was obtained by treating with 100% acetone.The activity of the enzyme seemed to be optimal at pH 4.0 wiht the above preparation ; the enzyme is inhibited by acetate and simulated by chloride.The satisfactory results in L-glutamic acid determination were obtained by the improved method in which pyridine-pyridine hydrochloride buffer (ph 4.0) was used. The improved method was shown to be suitable for the estimation of L-glutamic acid owing to the sensitivity and swiftness.
公益社団法人日本生物工学会の論文
1961-10-15