Studies on the Proteolytic Enzyme Produced by Rhizopus japonicus S-62

Rhizopus japonicus S-62가 생성(生成)하는 단백질분해효소(蛋白質分解酵素)에 관(關)한 연구(硏究)

As a study on the acid protease production by Rhizopus japonicus S-62, the culture conditions for the enzyme production and characteristics of the crude enzyme were investigated. The results are summarized as follows: 1. The optimum conditions for solid culture on wheat bran were 48 hrs of culture period and $100{\sim}120%$ addition of tap water. 2. Of the several media, wheat bran medium was the most excellent in the enzyme production. 3. The addition of sucrose, fructose, $NH_4Cl$ and $NaH_2PO_4$ on wheat bran, respectively, increased largely the enzyme production. 4. The optimum pH for the enzyme action was pH $2.4{\sim}2.6$, the optimum temperature was about $40^{\circ}C$, and the stable pH range was $pH\;2.5{\sim}5.0$, the enzyme was stable below $40^{\circ}C$ and was inactivated abruptly above $40^{\circ}C$.

Rhizopus japonicus S-62가 생산(生産)하는 acid protease에 관(關)한 연구(硏究)로서, 효소(酵素)의 생산조건(生産條件) 및 조효소(粗酵素)의 특성(特性)을 검토(檢討)하여 다음과 같은 결과(結果)를 얻었다. 1. 밀기울에 배양(培養)하는 경우 최적배양(最適培養) 시간(時間)은 48시간(時間) 첨수량(添水量)은 $100{\sim}120%$이었다. 2. 각종(各種) 배지중(培地中) 밀기울 배지(培地)가 가장 우수(優秀)하였다. 3. 밀기울에 sucrose, fructose, $NH_4Cl$, $NaH_2PO_4$의 첨가(添加)는 protease생산(生産)을 크게 증가(增加)시켰다. 4.본효소(本酵素)의 작용최적(作用最適)pH는 $2.4{\sim}2.6$, Opt. temp.는 약(約) $40^{\circ}C$, 안정(安定) pH 범위(範圍)는 $2.5{\sim}5.0$이고, $40^{\circ}C$이하(以下)에서는 안정(安定)하나 그 이상(以上)의 온도(溫度)에서는 급격(急激)하게 불활성화(不活性化)되었다.