Purification and Properties of the Killer Toxin Produced by a Halotolerant Yeast, Pichia farinosa(Microbiology & Fermentation Industry)
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概要
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The killer toxin produced by the Pichia farinosa KK1 strain was purified by ammonium sulfate precipitation, gel filtration, ion-exchange chromatography and reverse-phase HPLC. The molecular weight of the killer toxin was about 25kd and its isoelectric point was 6.4. A significant amount of carbohydrate was not detected in the purified killer toxin, suggesting that the toxin is not glycosylated. Its N-terminal amino acid sequence showed no homology with other proteins. The stability and efficacy of the toxin's killer activity was examined. The toxin completely retained activity at pH 2.5〜4.0 and 5℃, but lost activity at higher temperatures. Killer activity increased with increasing NaCl or KCl concentration, although NaCl was more effective than KCl.
- 1989-10-23
著者
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鈴木 チセ
農研機構
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SUZUKI Chise
National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
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Nikkuni Sayuki
National Food Research Institute Ministry Of Agriculture Forestry And Fishieries
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Nikkuni Sayuki
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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SUZUKI Chise
National Food Research Institute
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