醤油保存に関する研究 : (第6報)Lactobacillusによる醤油中のグルタミン酸, アスパラギン酸の分解について
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The decreases of L-glutamic acid L-aspartic acids in soy sauce were studied and it was found that these decreases were caused mainly by the amino acids decomposing enzymes produced by holo torelant lactic acid bacteria grown in soy sauce.And it was also found that the amount of these two amino acids utilized by Saccharomyces rouxii var. halomembranis, a common yeast of soy sauce, was found to be small. These conclusions were obtained from the following experimental results.1) Sixty five strains of lactic acid bacteria were isolated from rancid soy sauce containing 9% NaCl.Among them, strains number 2,7 and 17 were found to be capable of decomposing L-glutamate, L-aspartate and both amino acids respectively.2) Four strains chosen as representatives of L-glutamate, L-aspartate, and both amino acids decomposing strains and non decomposing strains, were studied taxonomically. They were all Lactobacillus Beijerinck, homofermenter producing DL-lactic acid.3) The cell-free extracts from these cells produced CO_2 and L-α-alanine and L-γ-amino butyric acid from L-aspartate or L-glutamate respectively. No liberation of NH_4^+ was detected. These results suggested that the enzyme catalyzing the above reactions are L-aspartate-4-decarboxylase or L-glutamate-1-decarboxylase.4) The optimum pH value of these enzymes was 5.0,and they were stable at 3℃ in a pH 5.0 acetate buffer solution over a period of 90 days.5) These enzyme reactions were inhibited by the presence of sodium chloride in acetate buffer solution and soy sauce.6) The L-glutamate-1-decarboxylase was almost inactivated by heating at 80℃ for 10 minutes and L-aspartate 4-decarboxylase was inactivated at 70〜60℃ for 10 minutes.7) The intact-cell of No. 30 strain decomposed L-glutamic acid L-aspartic acids, but in the cell-free extract only of L-aspartic acid decarboxylation activity was detected.
- 公益社団法人日本生物工学会の論文
- 1967-04-25
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