Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Microbial Production of N-Acetylglucosamine by Arthrobacter nicotianae

Arthrobacter nicotianae에 의한 N-acetylglucosamine의 생산

  • Published : 2003.12.01
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Abstract

Chitinase producing bacteria, Arthrobacter nicotianae CH4 and A. nicotianae CH13, were isolated from small crabs by an enrichment culture using chitin as the sole carbon source. Crude chitinases from the two isolated strains, A. nicotianae CH4 and A. nicotianae CH13, were stable in the pH range of $3.0{\sim}9.0$ and in the temperature range of $20{\sim}60^{\circ}C$. The reducing sugar $(GlcNAc)_1$, or $(GlcNAc)_4$, corresponding to over 98% of the enzyme reaction products, was obtained. The production of functional $(GlcNAc)_1$ and $(GlcNAc)_4$ from A. nicotianae CH13 and A. nicotianae CH4, respectively, from the chitinases was useful. The chitinase system of A. nicotianae CH13 was supposed to be endo- and exo-chitinase, and N-acetylglucosaminidase.

새우나 게 껍질로부터 chitin을 유일한 탄소원으로 하는 집적배양에 의하여 chitinase 활성이 우수한 균주를 2종 분리하였다. 분리균주는 형태학적, 그람염색, 16s rDNA 서열분석을 통하여 Arthrobacter nicotianae로 동정되어, 각각 Arthrobacter nicotianae CH4와 Arthrobacter nicotianae CH13으로 명명하였다. 두 종의 분리균주로부터의 chitinase는 모두 pH $3.0{\sim}9.0$에서 90% 이상의 효소활성을 유지하여 높은 pH안정성을 나타내었다. 온도의 영향은 $20{\sim}60^{\circ}C$ 구간에서 최적 효소 활성의 $70{\sim}90%$를 유지하여 열안정성도 뛰어났다. A. nicotianae CH4와 A. nicotianae CH13이 분비하는 chitinase 조효소를 0.1% colloidal chitin 기질에 반응시켜서 반응산물로 생산되는 chitin 올리고당을 HPLC를 사용하여 분석하였다. A. nicotianae CH4 조효소에 의한 효소반응산물로는 올리고머인 $(GlcNAc)_4$이, A. nicotianae CH13는 단량체인 $(GlcNAc)_1$이 전체 반응산물의 각각 98% 이상 생성되었다.

Keywords

References

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