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KMID : 1234420090370030204
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Korean Journal of Microbiololgy and Biotechnology
2009 Volume.37 No. 3 p.204 ~ p.212
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Hong Sung-Wook
You Lae-Kyun
Jung Byung-Moon
Kim Wan-Sik
Chung Kun-Sub
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Abstract
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A strain producing α-galactosidase and β-glucosidase was isolated from Kimchi. The isolated strain was identified as Weissella cibaria by 16S rDNA analysis and designated as Weissella cibaria K-M1-4. The enzyme activity of α galactosidase and β-glucosidase reached the maximum in the soy medium at 37oC for 24hr. The enzymes were purified by ethanol fractionation, DEAE sepharose fast flow, and sephacryl S-100HR column chromatography. α-Galactosidase specific activity was shown by 576 Units/mg protein and the yield was 3.5% of the total activity of crude extracts. β-glucosidase specific activity was shown by 480 Units/mg protein and the yield was 2.9% of the total activity of crude extracts. The optimum temperature for α-galactosidase was 60oC and 43% of its original activity remained when it was treated at 80oC for 30 min. For α-galactosidase shows the optimum pH of 8.0 and is fairly stable between pH5.0 and pH9.0. The enzyme activity was increased in the presence of Fe2+ and Cu2+. The value of Km and Vmax for the enzyme were 0.98 mM and 1.81 μmole/min, respectively. The β-glucosidase has the optimum temperature of 50oC and 46% of its
original activity remained when it was treated at 80oC for 30min. Its optimum pH of 7.0 and is fairly stable between pH5.0 and pH9.0. The enzyme activity was increased in the presence of Fe2+, Co2+ and Cu2+. The value of Km and Vmax for the enzyme were 1.24 mM and 6.81 μmole/min, respectively.
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KEYWORD
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Kimchi, Weissella cibaria, α-galactosidase, β-glucosidase
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