枯草菌Marburg株のα-アミラーゼ生産能の研究-1-高生産株の分離とそれらの酵素の比較〔英文〕
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概要
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An improvement in the α-amylase productivity of Bacillus subtilis 168 try^- (a Marburg strain) was obtained by uv irradiation and selection. Its mechanism was analyzed from the standpoint that α-amylase production by bacteria is dependend on a long lived mRNA and obeys the following formula [chemical formula] where X : cell mass at time t ; E : α-amylase produced ; t : culture time ; θ : mean life time of the specific mRNA for the enzyme production ; and k : an efficiency constant. According to the above formula, the productivity can be evaluated quantitatively by means of k and θ independently from the cell growth. The original Marburg strain 168 and a mutant, 196,having about 3 times the productivity, had the same life time for mRNA (θ) but their efficiency constants (k) differed by a factor of 3. The difference in k value is not caused by an alteration of the enzyme protein, judging from some characteristics of the purified enzyme produced by the original and the improved mutant strains. They are the specific activity, electrophoretic pattern, heat stability, pH-activity profile, and the activity ratio toward soluble starch and p-nitrophenyl-α-D-maltoside (PNPM). Other mechanisms possibly affecting the k value were discussed. α-Amylase produced by the Marburg strain was purified to an acrylamide gel electrophoretically homogeneous state and the α-amylases produced by the original and the mutant strain 196 were found to be identical.
- 1972-12-25
著者
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Okada Hirosuke
Deparment Of Fermentation Technology Osaka University
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関口 順一
Department of Applied Biology, Faculty of Textile Science and Technology, Shinshu University
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Sekiguchi Junichi
Department Of Applied Biology Faculty Of Textile Science And Technology Shinshu University
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Sekiguchi Junichi
Department Of Fermentation Technology Faculty Of Engineering Osaka University
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