• Microbiology and Biotechnology Letters
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• v.3 no.2
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• pp.95-100
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• 1975

• Bioindustry News
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• v.11 no.1
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• pp.8-13
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• 1998

• The Journal of Korean Institute for Practical Engineering Education
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• v.2 no.1
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• pp.35-41
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• 2010

An enzyme-catalized reaction is usually characterized by a very large increase in the rate and high specificity. Kinetics of simple enzyme-catalized reactions are often referred to as Michelis-Menten kinetics. A chemical that interferes with an enzyme's activity is called inhibitor. There are two types of enzyme inhibitions (viz. reversible and irreversible). If an inhibitor attaches to the enzyme with weak bonds, such as hydrogen bonds, the inhibition is usually reversible. Many enzyme reactions are also inhibited reversibly by their corresponding products. The rate of substrate disappearance together with the rate of product formation may be written by nonlinear differential equations. In the present study, numerical analyses of simple enzyme kinetics and inhibited enzyme kinetics are reported for the purpose of undergraduate education in engineering.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1976.10a
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• pp.189.2-189
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• 1976

토양에서 분리한 약 200주의 균주가운데서 선정된 한 균주로써 응유효소를 생산하그 그 효소의 일반적인 성질을 송아지 응유효소 (NBC)와 비교하여 조사해 보았다. 본 효소는 (1)송아지 웅유효소처럼 중성 pH는 3.0 부근이었다.(중략)

• Microbiology and Biotechnology Letters
• /
• v.3 no.2
• /
• pp.101-108
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• 1975

• Microbiology and Biotechnology Letters
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• v.3 no.3
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• pp.157-164
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• 1975

• Microbiology and Biotechnology Letters
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• v.3 no.3
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• pp.165-171
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• 1975

• Microbiology and Biotechnology Letters
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• v.3 no.3
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• pp.172-178
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• 1975

• The Microorganisms and Industry
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• v.14 no.2
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• pp.30-32
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• 1988

최근 새로운 효소들과 새로운 용도들이 개발되고 특히 분자 생물학의 발전으로 재조합 DNA 기술과 단백질공학이 효소공업에 이용되는 연구가 이루어졌다. 이러한 새로운 국면은 식품산업에도 커다란 영향을 줄 것으로 생각되어 지난 몇년 동안 식품공업에 관련된 효소의 연구와 개발의 예를 몇가지 들면서 그 경향을 가늠하려 한다.

• Microbiology and Biotechnology Letters
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• v.16 no.5
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• pp.358-362
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• 1988

Aqueous two-phase fermentation system was tested for the overproduction of extracellular enzyme through $\alpha$-amylase fermentation by Bacillus amyloliquefaciens. By employing aqueous two-phase system $\alpha$-amylase activity showed 25% increase compared to the result using regular medium and no deactivation of the enzyme was observed. The presence of polyethylene glycol was observed to promote the enzyme production, while to inhibit the growth of the microorganism. It is recommended that polyethylene glycol be added during the log-growth phase and dextran be added after the enzyme activity reaches Its maximum for efficient $\alpha$-amylase fermentation and in situ recovery of the enzyme.