• Journal of Plant Biotechnology
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• v.48 no.3
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• pp.124-130
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• 2021

Nitrate is an important nutrient and signaling molecule in plants that modulates the expression of many genes and regulates plant growth. In this study, we cover the research status of transcription factors related to the control of gene expression by nitrate signaling in higher plants. Nitrate reductase is a key enzyme in nitrogen assimilation, as it catalyzes the nitrate-to-nitrite reduction process in plants. A variety of factors, including nitrate, light, metabolites, phytohormones, low temperature, and drought, modulate the expression levels of nitrate reductase genes and nitrate reductase activity, which is consistent with the physiological role if. Recently, several transcription factors controlling the expression of nitrate reductase genes have been identified in higher plants. NODULE-INCEPTION-Like Proteins (NLPs) are transcription factors responsible for the nitrate-inducible expression of nitrate reductase genes. Since NLPs also control the nitrate-inducible expression of genes encoding the nitrate transporter, nitrite transporter, and nitrite reductase, the expression levels of nitrate reduction pathway-associated genes are coordinately modulated by NLPs in response to nitrate. Understanding the function of nitrate in plants will be useful to create crops with low nitrogen use.

• Microbiology and Biotechnology Letters
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• v.6 no.3
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• pp.109-113
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• 1978

The process of milk clotting by enzymes was confirmed to be consisted of two distinct stages: an enzymic coagulation stage followed by a nonenzymic clotting stage. The endpoint of the enzymic stage was determined simply by measuring flow distance of milk-enzyme system in a regular test tube being laid down to five degree slope after the reaction. By measuring the time elapsed during the enzymic stage a new method of evaluating the power of milk clotting enzymes was proposed.

• KSBB Journal
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• v.21 no.6 s.101
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• pp.456-460
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• 2006

We investigated the activity and stability of alcohol oxidase from Hansenula sp., Pichia pastoris, and Candida boidinii under the electric stimulation. The activity and stability of alcohol oxidase depended on electric output voltage, electric stimulation time. This inactivation of the enzyme under electric stimulation could be recovered by stabilizing additives such as sugars, surfactants and hydrogels. These alcohol oxidase was more stable in trehalose, Triton X-100, Brji solution and alcohol oxidase from Hansenula is more stable than that from P. pastoris, and C. boidinii. The stabilizing of enzymes against electric stimulation showed a great potential use of enzymes in biotechnology and medical engineering fields.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1975.12a
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• pp.180.3-180
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• 1975

당질로서 xylose 및 xylan을 기질로 하는 영양 배치에서 강력한 포도당 이성화 효소를 유도 생산하는 Streptomyces속 군주를 약 90종의 토양분리균에서 분리하였다. 이들 중에서 가장 강한 이성화 효소를 나타내는 6종의 Streptcmyces sp.를 분리하여 다음의 결과를 얻었다.(중략)

• The Microorganisms and Industry
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• v.13 no.3
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• pp.42-43
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• 1987

국내 효소공업은 타생명공학 관련 산업과 함께 그 역사가 매우 짧으며 자본규모가 영새하여 산업계의 독자적인 연구 개발능력이 뒤떨어진 실정으로, 자체적인 상품개발보다는 수입효소제품에의 의존도가 점차 심화되어 가고 있는 추세에 있다 하겠다. 이에 따라 국내의 효소원으로 사용할 수 있는 유효생물자원과 활용의 개발도 활발히 이루어지지 못하고 있는 실정이다.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1978.10a
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• pp.205.1-205
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• 1978

일반적으로 쌀막걸리 중에는 풍미에 관여한다고 생각되는 핵산관련물질이 핵산분해효소인 PDase (phosphodiesterase) 및 PMase (phospomonoesterase) 등의 작용을 받아 대부분이 분해되는 것으로 알려져 있다. 따라서 저자등은 쌀막걸리 제조공정을 통하여 핵산관련물질의 분포와 그와 관련된 핵산 분해효소에 대한 실험을 하였다. 본보에서는 제국중 핵산관련물질과 핵산관련물질을 분해하는 효소의 경시적 변화를 조사하였으며 이들 분해효소의 효소학적 성질을 검토하여 몇가지 결과를 얻었으므로 보고하는 바이다.

• Microbiology and Biotechnology Letters
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• v.17 no.1
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• pp.69-73
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• 1989

Cellular autolytic enzyme was isolated from the supernatant fluid of exponentially growing cuiture of Cl. butyricum ID-113. The autolysin was partially pruified by ammonium sulfate fractionation, chromatography on DEAE-Sephadex A-50 and gel filtration through Sephadex G-200. This autolytic enzyme lysed SDS-treated cell wall fractions of Cl. butyricum ID, but not whole cells at all. Its optimum pH and temperature were 5.0 and 37$^{\circ}C$, respectively. This enzyme was relatively stable at neutral pH, but sensitive to heat treatment. Enzyme activity was not influenced by the addition of various divalent cation, but inhibited by Cu$^{++}$.

• Journal of the Korean Chemical Society
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• v.48 no.2
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• pp.171-176
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• 2004

We investigated the activity and stability of alcohol oxidase from Hansenula sp. under the electric stimulation. The activity and stability of alcohol oxidase depended on electric output voltage, stimulation time, pulse duration and pulse interval. This inactivation of the enzyme under electric stimulation could be recovered by stabilizing additives such as sugars, polymers and hydrogels. The enzyme activity retained about 52% in 10% trehalose solution under electric stimulation with 40 V and 10 min. The stabilizing of enzymes against electric stimulation showed a great potential use of enzymes in biotechnology and medical engineering fields.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1978.04a
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• pp.98.5-99
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• 1978

항생물질과 RNA 분해효소를 동시에 생산하는 방선균의 한 균주를 토양으로부터 분리하여 이 균주가 생산하는 RNA 분해효소의 물리화학적 성질 및 분해산물에 대해 검토하였다. 효소반응의 최적 pH 및 온도는 명명 pH 5.6과 $50^{\circ}C이었다.$ $37^{\circ}C$ 에서 90분간 열처리 시켰을 때, 이 효소의 활성은 비교적 안정하였지마는 $50^{\circ}C$ 에서 90분간 열처리 시켰을 때는 효소활성이 심하게 저하되었다. 이 효소의 활성은 $Ba^{2+}$ 에 의하여 50% 정도의 저해 작용을 나타내었지만 EDTA에 의해서는 저해되지 않았다. 이 효소에 의한 RNA분해로 이 효소가 대사산물로서 guanosine, adenosine과 밝혀지지 않은 두 가지의 핵산관연물질을 생산함을 알 수 있었다. 제2보에서는 ENase의 효소학적 성질을 검토하였으며 이후 항생물질 측면에서 검토할 예정이다.

• Microbiology and Biotechnology Letters
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• v.17 no.2
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• pp.109-114
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• 1989

Seventeen bacterial strains producing an extracellular soybean milk clotting enzyme were Isolated from 150 soil samples, and identified as Bacillus cereus(8 strains), Bacillus pumilus(8 strains) and Bacillus licheniformis (1 strain). Among them, Bacillus pumilus strain 118 and Bacillus licheniformis strain 192 showed relatively high soybean milk clotting activity. The coagulability of enzymes from these strains decreased as the pH of soybean milk was increased from 6.0 to 7.0. The optimum temperature for soybean milk clotting activity was $65^{\circ}C$.