FERMENTATION CONDITIONS OF SOYMILK-CLOTTING ENZYME PRODUCTION BY BACILLUS SP.AND STUDIES ON THE PROPERTIES OF THE ENZYM E
- VernacularTitle:豆乳凝固酶产生菌UV-10发酵条件及其酶学性质的研究
- Author:
Yong-Mei JIANG
;
Wen-Xian ZHANG
;
Qiao-Qin SHI
;
Song-Gang WU
;
- Publication Type:Journal Article
- Keywords:
Bacillus sp.,Soymilk-clotting enzyme ,Fermentation conditions,Properties of enzyme
- From:
Microbiology
1992;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
The optimum condition of shaking-flask p roducing enzyme were the tempe rature 26℃,initial pH 6 4,fermentation period 19 hours,medium volume 15mL m e dium/300mL Flask.soymilk-clotting enzyme was obtained from ammonium sulfate p r ecipitation.The optimum temperature and pH for the soymilk-clotting activity wa s 70℃and 5 8.The enzyme was easy to lose activity in acid or alkaline circumst a nce.About 60% of the original activity remained after 1 hour at 60℃.Ca 2+ ,Fe 2+ , Mg 2+ ,Na +increased the clotting activity,whereas Zn 2+ ,Al 3+ ca use inhibition.
