원문정보
Studies on the Isolation of the Cholesterol Degrading Enzyme Producing Microorganism from Traditional Fermented Foods and the Culture Condition for the Production of the Enzyme
초록
영어
About 75 strains which utilize cholesterol as sole carbon and energy source were isolated from 10 samples of Kimchi and 18 samples of fermented fish food (2 Ojingo-jeots, salt-fermented squid ; 5 Changran-jeots, salt-fermented pollack tripe ; 5 Myungran-jeots, salt-fermented Alaska pollack roe ; 3 Gajami-sikhae-jeots, fermented flat fish ; 2 Gul-jeots, salt-fermented oyster ; a Juneo-jeots, salt-fermented shad). Among them tested, the 3T6-5Mj strain isolated from Changran-jeot showed the highest activity on cholesterol degradation. The optimal composition of medium for the producing cholesterol degradation enzyme by 3T6-5Mj strain was 1.0 g/L NH4NO3, 1.0 g/L K2HPO4, 0.1 g/L MgSO4.7H2O, 1.0 g/L FeSO4.7H2O, 1 g/L NaCl, 5 g/L Trypton, 1 g/L Cholesterol, and 5 g/L Maltose at 30℃, pH 7.5, and the enzyme production reached a maximum level at 140 hours of cultivation
목차
재료 및 방법
시료채취
균주의 분리
콜레스테롤의 분해력 측정
콜레스테롤 산화효소의 활성측정
균체의 측정
결과 및 고찰
효소생산 균주의 선별 및 동정
효소의 생산조건
요약
참고문헌