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Lipomyces starkeyi KCTC 17343에 의한 extracellular dextranase 최적생산과 덱스트란 hydrolysates 분석

Optimization of an Extracellular Dextranase Production from Lipomyces starkeyi KCTC 17343 and Analysis of Its Dextran Hydrolysates

  • 장윤혁 (캐나다 Food Research program, Agriculture and Agri-Food) ;
  • 염중현 (중부대학교 한방건강식품학과) ;
  • 정경환 (충주대학교 식품생명공학과) ;
  • 장병철 (계명대학교 의학유전공학실) ;
  • 신정희 (중부대학교 식품영양학과) ;
  • 유선균 (중부대학교 한방건강식품학과)
  • Chang, Yoon-Hyuck (Food Research Program, Agriculture and Agri-Food Canada) ;
  • Yeom, Joong-Hyun (Department of Oriental Medicine and Food Biotechnology, Joongbu University) ;
  • Jung, Kyung-Hwan (Department of Food and Biotechnology, Chungju University) ;
  • Chang, Byung-Chul (Department of Medical Genetic Engineering, Keimyung University School of Medicine and Institute for Medical Science) ;
  • Shin, Jung-Hee (Department of Food and Nutrition, Joongbu University) ;
  • Yoo, Sun-Kyun (Department of Oriental Medicine and Food Biotechnology, Joongbu University)
  • 발행 : 2009.04.30

초록

본 연구는 Lipomyces starkeyi KCTC 17343에 의한 dextranase 최적 생산 조건을 확립하고 dextran에 대한 효소 분해 특성을 규명하였다. 균주의 성장과 dextranase생산은 발효초기 pH와 온도에 따라 다르며 최적 pH는 4-5, 최적온도는 $25-30^{\circ}C$의 범위에서 결정이 되었다. 최적 발효조건에서의 dextranase 생산은 total enzyme activity가 4.85 IU/ml으로 나타났다. 이때의 발효균주의 specific growth rate는 $0.076h^{-1}$이었다. 발효 중 dextranase의 활성은 발효 정상기에서도 안정성을 유지하였다. Dextranase에 의한 dextran을 가수분해 결과, 가수분해물의 구성은 DP2 to 8에 이르는 올리고 덱스트란으로 이루어졌다.

We optimized dextranase culture conditions by batch fermentation using Lipomyces starkeyi KCTC 17343. Furthermore, dextranase was purified by an ultra-membrane, and then dextran hydrolyzates were characterized. Cell growth and dextranase production varied depending on the initial culture pH and temperature. The conditions of optimal dextranase production were met in a pH range of 4-5 and temperature between $25-30^{\circ}C$. At optimal fermentation conditions, total enzyme activity and specific enzyme activity were about 4.85 IU/ml and 0.79 IU/g cells, respectively. The specific growth rate was examined to be $0.076\;hr^{-1}$. The production of dextranase in culture broth was very stably maintained after mid-log phase of growth. The enzyme hydrolyzed dextran into DP (degree of polymerization) 2 to 8 oligodextran series. Analysis of the composition of hydrolysates suggested that the enzyme produced is an endo-dextranase.

키워드

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