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KMID : 0380619770090020097
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Korean Journal of Food Science and Technology
1977 Volume.9 No. 2 p.97 ~ p.105
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Microbial Production of Yeast Cell Wall Lytic Enzymes
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Abstract
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1) In order to obtain a microbial strain having a strong yeast cell wall lytic activity, about 156 isolates capable of forming clear zones on baker´s yeast-peptone-bouillon agar plate were obtained from soil, mud and water samples and a strain K-42 with the highest lytic activity was identified as Bacillus circulars.
2) Effect of carbon sources on the lytic enzyme production by the K-42 strain was in the decreasing order of maltose]glucan$gt;xylose$gt;conirol in 2-day culture and of lactose$gt;galactose$gt;glucan$gt;control in 3-day culture. Effect of inorganic nitrogen sources was in the decreasing order of ammonium acetate]sodium nitrate$gt;control in 2-day culture and of ammonium chloride$gt;ammonium oxalate$gt;control in 3-day culture, whereas organic nitrogen sources except milk casein showed an increase in 2-day culture and a decrease in 3-day culture. Synergistic effect of carbon sources and nitrogen sources was not observed.
3) The enzyme production by the K-42 strain was greatly affected by pH change of the culture medium, thus a high lytic activity could be maintained by keeping the pH range of 7∼8 and adding carbon or nitrogen sources.
4) Optimum conditions for the lytic activity of the K-42 strain were obtained at pH 7∼8 and 60℃ and the extent of hydrolysis toward heated yeast cell wall was 65%.
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