Tetracoccus sp. No.100の乳酸脱水素酵素の性質に及ぼすL-Proline効果 : 醤油醸造に関与する耐塩性乳酸菌に関する研究(第5報)

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The characteristics effect of L-proline on the halotolerance of Tetracoccus sp. No. 100,a lactic acid bacterium relating to soy sauce brewing, has been studied with regard to the properties of NAD-linked lactic dehydrogenase (LDH) in cells grown under various conditions. As for the molecular weight, the LDH obtained from three kinds of cells grown on hypertonic saline medium (M-1), L-proline-enriched hypertonic saline medium (M-2), and ordinary medium (M-3), was roughly the same, approximately 67,000,according to the gel filtration method. Thermostability and pH-stability of these enzymes were similar. On the other hand, the optimal pH for the activity of LDH from cells grown on M-2 dedium, pH 6.5,differed from that of the other two enzymes, pH 7.0. The discelectrophoresis of the three kinds of LDH revealed that the enzyme from cells grown on M-2 was charged more electronegatively than the others.Such a modification of an enzyme molecule, depending on the amounts of salt and L-proline in the culture medium, appears to be significantyl related to the characteristic behavior of the LDH from cells grown on M-2.
社団法人日本生物工学会の論文
1973-09-25