Production and localization of enzymes on soft gel cultivation.
- 1 January 1991
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 55 (2) , 387-391
- https://doi.org/10.1271/bbb1961.55.387
Abstract
Production and localization of glutaminase and leucine aminopeptidase (LAP) in soft gel cultivation were compared with those in koji and liquid cultivations. The enzymes were detected only in the whole-mycelial-mat fraction by soft gel cultivation, but in both intracellular and extracellular fractions by the other two methods. The enzyme species of glutaminase and LAP in soft gel cultivation were analyzed by ion exchange and gel filtration column chromatographies. Three species of glutaminase and four (or five) species of LAP were formed in the whole-mycelial-mat fraction. The intracellular and extracellular fractions of the koji and liquid cultivations contained different species of enzymes.Keywords
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