Production and Localization of Enzymes on Soft Gel Cultivation(Microbiology & Fermentation Industry)

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概要

• 論文の詳細を見る

• Production and localization of glutaminase and leucine aminopeptidase (LAP) in soft gel cultivation were compared with those in koji and liquid cultivations. The enzymes were detected only in the whole-mycelial-mat fraction by soft gel cultivation, but in both intracellular and extracellular fractions by the other two methods. The enzyme species of glutaminase and LAP in soft gel cultivation were analyzed by ion exchange and gel filtration column chromatographies. Three species of glutaminase and four (or five) species of LAP were formed in the whole-mycelial-mat fraction. The intracellular and extracellular fractions of the koji and liquid cultivations contained different species of enzymes.

• 社団法人日本農芸化学会の論文
• 1991-02-23

著者

• YANO Toshihiro

  Department of Material Science, Graduate School of Science, Osaka City University

• TACHIKI TAKASHI

  Department of Food Science and Technology, Kyoto University

• KUMAGAI HIDEHIKO

  Department of Food Science and Technology, Kyoto University

• TOCHIKURA TATSUROKURO

  Department of Food Science and Technology, Kyoto University

• Kumagai H

  Kyoto Univ.

• Kumagai Hidehiko

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Kumagai Hidehiko

  Faculty Of Agriculture Kyoto University

• ASHIDA Shinzo

  Department of Food Science and Technology, Faculty of Agriculture, Kyoto University

• Kumagai H

  Research Institute For Bioresources And Biotechnology Ishikawa Prefectural University

• Yokoyama Tatsuo

  Institute For Fermentation Osaka

• Tochikura Tatsurokuro

  Faculty Of Home Economics Kobe Women's University

• Tochikura Tatsurokuro

  Department Of Food Science And Technology Kyoto Unicersity

• Tochikura Tatsurokuro

  Department Of Agricultural Chemistry Kyoto University

• Ashida Shinzo

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Tachiki Takashi

  Department Of Chemistry Ritsumeikan University

• Yano Toshihiro

  Department Of Food Science Ishikawa Agricultural College

• Kumagai H

  Department Of Agricultural Chemistry The University Of Tokyo

• Tachiki T

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Tachiki Takashi

  Faculty Of Home Economics Kobe Women's University

• Tachiki Tkashi

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Tachiki Takashi

  Department Of Bioscience & Technology Faculty Of Science & Engineering Ritsumeikan Universit

• Yano T

  Research Laboratory Of Higashimaru Shoyu Co. Ltd.

• KUMAGAI Hidehiko

  Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University

• YANO Toshihiro

  Department of Food Science and Technology, Kyoto University

• YANO Toshihiro

  Department of Applied Chemistry, Nagoya Institute of Technology

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