微生物が生産する凝乳酵素について(第7報)

Whole-, K-, (α_s+β)-casein寒天ゲル平板に対するMucoy pusillus LINDT生産酵素Mucor renninと他のプロテアーゼの作用

抄録

(1) When the rennin, rennin-like enzymes and other proteases were incubated on the each casein agar gel plate, the formation of white turbid zone were observed. And patterns of white turbid zones on each plates by each enzymes were compared. The diameters of white turbid zones on κ-casein gel plates formed by the rennin-like enzymes (animal rennin crystal, Pfizer microbial rennin, Hansens cheese rennet and Mucor-rennin (isolated from Mucor pusillus LINDT)) were larger than those Hammarsten-casein agar gel plates. In the case of other proteases, the patterns of formation of turbid zones observed on κ-casein and Hammarsten-casein agar gel plates did not exhibit remarkable differences.
(2) When Mucor-rennin solution was incubated on κ-casein agar gel plates, the following points were observed: i) the turbid zone area was increased by addition of Ca ion, ii) the layer of the distinct turbid and clear zone was easily formed at higher level of enzyme concentration and at lower incubation temperature, iii) logarithms of milk clotting activity (U) were proportional to the values of the white turbid zone area formed (A).
A=κlogU+A₀