微生物によるL-アスパラギン酸からL-アラニンの調製 : (第2報) L-アラニン生成条件の検討ならびにL-アスパラギン酸β-脱炭酸酵素の性質

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1. Using Xanthomonas oryzae No. 531 possesing high L-aspartic acid β-decarboxylase activity, the conditions for the production of L-alanine from L-aspartic acid are studied.As a result, it was acertained that maintaining the reaction mixture's pH between 4 and 6 was the most important condition, for this strain decomposed L-alanine and caused racemization in alkaline pH.2. When the concentration of L-aspartic acid was 200g/l, the rate of CO_2 production from L-aspartic acid was slightly repressed when compared with a lower concentration, but it was found that the reaction proceeded normally at such a high concentration.3. Temperature for L-alanine production had its optimal effect at 40℃. We examined the effect of surfactants on the formation of L-alanine from L-aspartic acid. As a result, the addition of Tween 40,sodium lauryl sulfate and sodium cleate, etc. indicated promoting action, but C.P.C., Cation AB and Aminon 295 etc. inhibited the L-alanine formation.4. L-Aspartic acid β-decarboxylase of X. oryzae was produced in intra-extra cellular state and had exclusive substrate specificity to L-aspartic acid.Cell-free preparation was optimal with a pH of 5.3 and a temperature of 40℃, but its activity decreased about 50 percent when heated for 30 minutes at 50℃ in acidic pH, though it was rather stable in pH 7-9. Metals, carbonyl reagents and chloramine T inhibited the enzyme activity.
社団法人日本生物工学会の論文
1965-09-25