Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Some Properties and Optimal Culture Conditions of Cyclodextrin Glucanotransferase of Bacillus sp. S-6 Isolated from Kimchi

김치에서 분리한 Bacillus sp. S-6의 Cyclodextrin Glucanotransferase의 특성과 최적생산조건

  • 전홍기 (부산대학교 미생물학과) ;
  • 조영배 (부산대학교 미생물학과) ;
  • 김수진 (부산대학교 미생물학과) ;
  • 배경미 (부산대학교 미생물학과)
  • Published : 1998.08.01
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Abstract

A microorganism capable of producing high level of extracellular cyclodextrin glucanotransferase(EC 2.4.1.19 ; CGTase) was isolated from Kimchi. 2-O-$\alpha$-D-glucopyranosyl L-ascorbic acid(AA-2G) was synthesized by transglycosylation reaction of CGTase using starch as a donor and L-ascorbic acid as an acceptor. The isolated strain S-6 was identified as Bacillus sp. S-6. The maximal CGTase production was observed in a medium containing 0.5% soluble starch, 1% yeast extract, 1% NaCO3, 0.1% K2HPO4, and 0.02% MgSO4 with initial pH 8.0. The strain was cultured at 37$^{\circ}C$ for 40 hr with reciprocal shaking. Using the culture supernatant as crude enzyme, the optimal pH and temperature of the CGTase activity of this strain were 7.0 and 4$0^{\circ}C$. In the effects of pH and temperature on the stability of the enzyme, the enzyme was stable in the range of pH 6.0~10.0 and up to 45$^{\circ}C$, respectively.

Keywords

References

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