Kinetic Studies on Enzyme Production by Microbes : (II) Process Kinetics of α-Amylase Production by Bacillus subtilis
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概要
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The kinetic model for the process type II presented in the preceding report was tested for the fitness to the fermentation process of α-amylase production by Bacillus subtilis. The fitness was good in the wide ranges of initial starch concentration and incubation temperature. The Arrhenius' plot of k, the decay constant of the mRNA specific for α-amylase, was linear ; from the slope, the activation energy of 11 kcal was given. The results of our physiological studies were briefly reviewed as the background of this investigation, and the cause of preferential synthesis was discussed.
- 公益社団法人日本生物工学会の論文
- 1967-06-25
著者
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Okada Hirosuke
Deparment Of Fermentation Technology Osaka University
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Kinoshita Shin-ichi
Department Of Fermentation Technology Faculty Of Engineering Osaka University
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Terui Gyozo
Department of Fermentation Technology, Faculty of Engineering, Osaka University
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Terui Gyozo
Department Of Biochemical Engineering Faculty Of Pharmaceutical Sciences Osaka University:(present A
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