NADH Dehydrogenase Activity of Pediococcus halophilus as a Factor Determining its Reducing Force(Microbiology & Fermentation Industry)
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概要
- 論文の詳細を見る
A NADH dehydrogenase was solubilized and partially purified from Pediococcus halophilus, which is capable of lowering the redox potential of the growth medium. The enzyme is specific for NADH.2,6-Dichlorophenolindophenol, ferricyanide, NBT and especially various quinones can act as electron acceptors. The optimum pH for the activity was pH 6.0 and the optimum NaCl concentration was found to be 10〜15% (w/v). The eenzymewas inhibited by SH-reagents, p-chloromercuribenzoate and HgCl_2, but not by EDTA. None of the tested strains which were unable to lower the redox potential possessed the NADH dehydrogenase. A coincidental relationship was observed between the NADH dehydrogenase activities and the abilities to reduce the redox potential of several soy pediococcal strain. It was observed that the addition of some quinones caused a noticeable increase in the browning rate of moromi juice in an early stage of soy sauce brewing (MJ). These results suggest that NADH dehydrogenase plays a substantial role in the depression of browning of MJ by rH-lowering soy pediococci.
- 社団法人日本農芸化学会の論文
- 1987-02-23
著者
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UCHIDA Kinji
Soy Sauce Research Laboratory, R & D Division, Kikkoman Corporation
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Uchida Kinji
Soy Sauce Research Laboratories Kikkoman Corp.
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KANBE Chiyuki
Soy Sauce research Laboratories, Kikkoman Corp.
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Kanbe Chiyuki
Soy Sauce Research Laboratories Kikkoman Corp.
関連論文
- Preparation of Phage-insensitive Strains of Tetragenococcus halophila and Its Application for Soy Sauce Fermentation
- Aspartate Decarboxylation Encoded on the Plasmid in the Soy Sauce Lactic Acid Bacterium, Tetragenococcus halophila D10
- Interspecific Electrofusion of Protoplasts between Aspergillus oryzae and Aspergillus sojae(Microbiology & Fermentation Industry)
- Further Evidence on the Interspecific Protoplast Fusion between Aspergillus oryzae and Aspergillus sojae and Subsequent Haploidization, with Special Reference to Their Production of Some Hydrolyzing Enzymes(Microbiology & Fermentation Industry)
- Breeding of New Koji-molds through Interspecific Hybridization between Aspergillus oryzae and Aspergillus sojae by Protoplast Fusion(Microbiology & Fermentation Industry)
- NADH Dehydrogenase Activity of Pediococcus halophilus as a Factor Determining its Reducing Force(Microbiology & Fermentation Industry)
- Improvement of Enzyme Productivities through Mutation or Haploidization of Heterozygous Diploids Obtained by Protoplast-fusion of Aspergillus sojae
- Oxygen Consumption by Pediococcus halophilus