Aspergillus nigerの培養条件と耐酸性α-Amylaseの生成

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概要

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• The culture conditions of a strain of Aspergillus niger NRRL 337 which forms acid stable α-amylase were investigated and compared with the formation of glucoamylase ad acid-unstable α-amylase. The following results were obtained : 1. Acid-stable α-amylase was produced when the fungus was cultured at relatively low temperature (25℃) in media maintained at acidic pH.2. The optimum pH for the enzyme formation in shaking culture was around 4.0.3. Formation of acid-stable α-amylase occurred at a later stage than that of acid unstable α-amylase and glucoamylase.4. For formation of acid-stable α-amylase, the koji culture of the fungus on wheat bran, especially on that supplied with hydrochloric acid was much better than shaking culture in liquid media. However, the total activity of the enzyme produced was much less compared with that of acid-unstable α-amylase.

• 公益社団法人日本生物工学会の論文
• 1975-05-25

著者

• 鄭 大聲

  朝鮮大学校 理学部

関連論文

• Aspergillus nigerのフスマ麹培養によって生産されるアミラーゼの組成とその中の非耐酸性α-アミラーゼの結晶化
• Aspergillus nigerの培養条件と耐酸性α-Amylaseの生成

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