CHARACTERISTICS OF A HIGHLY THERMOSTABLE NEUTRAL PROTEASE PRODUCED FROM BACILLUS-STEAROTHERMOPHILUS

被引：8

作者：

FUJIO, Y

KUME, S

机构：

[1] Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, 812, 6-10-1, Hakozaki, Higashi-ku

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1991年 / 7卷 / 01期

关键词：

D O I：

10.1007/BF02310912

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 [微生物学]; 0836 [生物工程]; 090102 [作物遗传育种]; 100705 [微生物与生化药学];

摘要：

A highly thermostable neutral protease was found in culture filtrates of Bacillus stearothermophilus. The optimum reaction pH and temperature of this protease were 6.0 and 60-degrees-C, respectively, and 90% activity remained even after heat treatment at 90-degrees-C for 30 min. The protease was markedly inactivated by diisopropyl fluorophosphate, but EDTA and iodoacetic acid hardly affected it. The neutral protease therefore could be defined as a highly thermostable, neutral(serine) protease.

引用

页码：12 / 16

页数：5

共 8 条

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