Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Commercial Production and Separation of Catalase Produced by Micrococcus sp.

  • Lee, Ho (Department Food and Biotechnology, Kyonggi University) ;
  • Suh, Hyung-Joo (Department of Food and Nutrition, College of Health Sciences, Korea University) ;
  • Yu, Hee-Jong (Biotech. Division, Pacific Corporation) ;
  • So, Sung (Biotech. Division, Pacific Corporation) ;
  • Oh, Sung-Hoon (Department Food and Biotechnology, Ansan College of Technolgy)
  • Published : 2002.03.01
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Abstract

A Micrococcus sp. producing catalase was isolated from soil, and a commercial-scathe cultivation and purification of catalase were conducted. The maximum catalase activity was about 103 BU/mL obtained after 46 hr of cultivation in a 30 L fermenter containing 2% glucose, 2% peptone, 4% yeast extract, and 0.5% NaCl. Soybean sauce, CSL (corn steep liquor), and yeast extract were also studied as media substitutes in the media 30 L fermenter. The optimum medium components for the production catalase were found to be 2% glucose, 4% soybean sauce, and 16% CSL. In a 18 kL fermenter, the stationary phase in the cell growth and maximum catalase activity (112 BU/mL) were reached after 46 hr of cultivation, which was the same result as in the 30 L fermenter. The catalase activity was purified with over 17 folds in four steps with a 33.6% yield. From 104,250 mg of protein after cell lysis, 1,966 mg of the purified enzyme with a specific activity of 192.7 kBU/mg was obtained. The residual activity with the addition of 10% NaCl exhibited more than 100%. The use of just NaCl produced a higher residual activity than combination of bencol (benzyldimethyl ammoniumchloride) and PG (propyleneglycol).

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References

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