ノリに緑斑病様障害をおこす細菌の粗酵素による葉体崩壊

概要

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Collapse of the laver frond by enzymes of bacteria, Vibrio sp. strain V7 and Pseudomonas sp. strain N9 which cause “green spot rotting-like deterioration”, was investigated to elucidate the action of these bacteria on laver. The crude extracellular enzyme of each strain macerated frond pieces. Degradation of the acidic polysaccharide, porphyran, in intercellular space was recognized in the macerated parts of frond pieces. The activities of crude enzymes which macerate frond pieces had high values at pH 6.2-8.3 at temp. 30-40°C for strain V7 and at pH 5.4-8.0 at temp. 35-40°C for strain N9. The change in the frond pieces due to enzymatic treatment was similar not only to the phenomenon observed in vitro but also to the symptom in situ in the occurrence of plasmoptysis from liberated cells.
日本水産學會の論文