Journal of Microbiology and Biotechnology
- Volume 2 Issue 1
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- Pages.14-20
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- 1992
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- 1017-7825(pISSN)
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- 1738-8872(eISSN)
Purification and Characterization of Soymilk-clotting Enzyme Produced by Penicillium sp.
- Koo, Sung-Keun (Department of Microbiology, College of Natural Sciences, Pusan National University) ;
- Lee, Sang-Ok (Department of Microbiology, College of Natural Sciences, Pusan National University) ;
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Lee, Tae-Ho
(Department of Microbiology, College of Natural Sciences, Pusan National University)
- Published : 1992.03.01
Abstract
Some microorganisms isolated from soil, including some bacteria and fungi, were found to secrete an extracellular soymilk-clotting enzyme. Among them, an isolated fungus showed the highest soymilk-clotting activity and the strain was assigned to genus Penicillium based on its cultural and morphological characteristics, and designated as Penicillium sp. L-151K. Soymilk-clotting enzymes A and B produced by Penicillium sp. L-151K were purified by ammonium sulfate precipitation and chromatographies on Sephadex G-25, CM-Sephadex, Sephadex G-100 and phenyl-Toyopearl gel. The two purified enzymes A and B were found to be homogeneous by polyacrylamide gel electrophoresis at pH 9.5. The molecular weights of enzyme A and B were 24, 000 and 40, 000, respectively, by gel filtration on Sephadex G-100. Enzymes A and B coagulated soymilk optimally at