Bacillus cereusの生産するプロテア-ゼインヒビタ-の諸性質〔英文〕

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For the purpose to obtain a bacterium which is capable of producing a trypsin inhibitor, screening test was carried out. 1) Culture filtrate of No. 702 strain showed the strong inhibiting activity. Studing of morphological and physiological characteristics of the bacterium, the authors found that the strain belonged to Bacillus cereus. 2) The strain produced the inhibitor maximally, when it was cultivated at 30 C in a medium containing 3.0 % peptone, 1.5 % casamino acid and 1.5 glucose (pH 7.0) for 48 hrs. 3) The inhibitor was purified with several column chromatography. Molecular weight of the purified inhibitor was below 500. 4) The inhibitor inhibited papain as well as trypsin but not a-chymotrypsin, pepsin, Nagase and Pronase, and had not antibiotic activity against various microorganisms. The pattern of inhibition against trypsin was seemed to be competitive inhibition. 5) The inhibitor obtained in this experiment was quite different in its properties from a protease inhibitor produced by Bacillus sp. which had been reported by ARIMA et al. and found to rather resemble to those of leupeptins produced by actinomycetes.
信州大学農学部の論文