한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권1호
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- Pages.161-167
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- 2000
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- 0367-6293(pISSN)
한국 전통 메주 유래의 Aspergillus wentti가 생성하는 Protease 의 정제 및 특성
Purification and Characterization of Protease Produced by Aspergillus wentti Isolated from Korean Traditional Meju
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임성일
(한국식품개발연구원, 생물공학연구본부)
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Lim, Seong-Il
(Division of Chemistry and Biotechnology, Korea Food Research Institute)
- 발행 : 2000.02.28
초록
한국의 재래식메주로부터 분리 동정한 Aspergillus wentti가 생산하는 protease를 정제하고 그 특성을 조사하였다. 기본배지[밀기울 :1% glucose 함유
The protease produced by a newly isolated Aspergillus wentti from Korean traditional Meju was purified and characterized. The optimal medium composition and culture conditions for maximum protease production were ; bran :1% glucose solution =1 : 1, pH 9.0,