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KMID : 0903519920350060479
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1992 Volume.35 No. 6 p.479 ~ p.484
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Effects of cultural conditions on growth of Micrococcus sp . and casein hydrolysis :(Ⅱ)
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Abstract
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This study was undertaken to determine the effects of cultural conditions on cell growth and casein hydrolysis for cell production in order to add Micrococcus sp. LL3 as a potential agent for industrial application with aim of shortening ripening period and improving flavor. Optimum temperature for cell growth and caseinolysis was 30℃ and 37℃, respectively, and optimum pH was 7.0. The enzyme remained stable up to 50℃. Hydrolysis patterns of casein were also observed on SDS-PAGE. Both α-casein and β-casein were totally hydrolysed by enzymes from Micrococcus sp. LL3 during culture.`A preferential attack on β-casein was observed. Production of aminopeptidase which cleaved polypeptides was the highest in early stationary phase during cell growth.
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