한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제15권4호
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- Pages.404-408
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- 1983
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- 0367-6293(pISSN)
Malo-Alcohol 발효(醱酵)에 관여(關與)하는 분열효모균(分裂酵母菌)이 생성(生成)하는 Malic Enzyme의 효소학적(酵素學的) 성질(性質)
Some Properties of Malic Enzyme From Malo-Alcoholic Yeast
- Chung, Ki-Taek (College of Agriculture, Kyungpook National University) ;
- Yu, Tae-Shick (College of Science and Engineering, Keimyung University) ;
- Kim, Jae-Keun (College of Agriculture, Kyungpook National University)
- 발행 : 1983.01.01
초록
Malo-alcohol 발효(醱酵)에 관여하는 분열효모균(分裂酵母菌), Schizos-accharomyces japonicus var. japonicus St-3가 생성(生成)하는 malic enzyme(EC 1.1.1 40)의 몇가지 성질(性質)을 조사하였다. Malic enzyme의 생성(生成)은 배양(培養) 24시간(時間)에 최대(最大)에 이르렀고 효소반응(酵素反應)의 최적(最適) pH는 10.0, 온도(溫度)는
Some properties of malic enzyme (EC 1.1.1.40) prepared from malate-decomposition yeast, Schizosac-charomyces japonicus var. japonicus St-3 were investigated. The activity of malic enzyme was maximum when it was cultured for 24 hours. The optimum conditions for the enzyme reaction were pH 10.0 and temperature of
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