미생물학회지 (Korean Journal of Microbiology)
- 제10권2호
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- Pages.87-92
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- 1972
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- 0440-2413(pISSN)
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- 2383-9902(eISSN)
간장발효덧중에 생육하는 유용효모의 역활
The Role of useful yeasts in the soy sauce mash
초록
Serratia marcescens가 생성하는 단백질 분해효소를 연구하기 위하여 효소의 활성도를 규명한 결과는 다음과 같다. (1)단백질 분해효소의 활성은 PH6.0과 PH7.5의 두 범주에서 최대로 나타났다. (2)45
In order to study on the pigment and protease of Serratia marcescens, the correlation between protease activity and pigment formation was investigated. The results are as follows ; 1) The protease activity exhibitied two pH optima 6.0 and 7.5, respectively. 2) The optimal temeprature of proteolytic activity was 45.deg.C. With these-results, it is suggested that the proteolytic enzymes of Serratia masrecescens is stable at neutral pH range and more active at the high temeprature than lthat of otehr proteolytic enzymes.
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