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에너지원에 따른 Lactobacillus casei YIT 9018 의 세포용적 변화에 관한 연구
유동완,윤쾌병,윤영호,김현욱 ( Dong Wan Yoo,Kyai Byung Yoon,Young Ho Yoon,Hyun Uk Kim ) 한국축산학회 1983 한국축산학회지 Vol.25 No.1
The cell volume changes of Lactobacillus casei YIT 9018 in TGY broth in which glucose was replaced with fructose, galactose, maltose, lactose or surcose have been studied during 72 hours of cultivation at 37℃, and the effects of concentration of each saccharides were also studied in TGY broth. 1. Glucose, fructose and galctose were most effective for the cell volume increase of L. casei YIT 9018 in TGY broth containing 0.9% of each sugar while maltose, sucrose or lactose were not so effective for the increase of the cell volume. But these monosaccharides had not improved the cell volume when TGY broth contained only 0.3% sugars. 2. The cell volume of L. casei YIT 9018 reached maximum in 24 hours of cultivation in TGY broth containing monosaccharides and kept the cell volume for a while with only a slight decrease, but the cell volume decreased rapidly after 16 hours of cultivation in TGY broth containing disaccharides. 3. High concentration of glucose, including fructose and galactose, gave bigger cell size of L. casei YIT 9018 even after 72 hours than in low glucose TGY broth. The cell volume of L. casei YIT 9018, however, was not affected by supplementing disaccharides up to 0.9%. 4. At low concentrations of sugars, the monosaccharides may be better energy sources but at higher concentrations the sugar differences become narrower for the efficient growth in cell number and in cell viability of Lactobacillus casei YIT 9018 although the monosaccharides are better for bigger cell volume.
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Lactobacillus casei YIT 9018 의 세포내 단백질 분해효소에 관한 연구
백영진,윤쾌병,윤영호,김현욱 ( Young Jin Back,Kyai Byung Yoon,Young Ho Yoon,Hyun Uk Kim ) 한국축산학회 1983 한국축산학회지 Vol.25 No.1
Proteinase of lactic acid bacteria plays an important role in the development of the flavor and texture in cheese and in other fermented milk products. This study was carried out to obtain the informations on the intracellular proteinase of L. casei YIT 9018. Crude proteinase from L. casei YIT 9018 was isolated and characterized. The proteinase production was markedly increased during the logarithmic growth phase. The best proteinase production of L. casei YIT 9018 was obtained in the medium containing 2% of casein. The maximum proteinase production was observed at 37℃ and at pH 7.0. The proteolytic enzyme retained 74% of its original activity after heating at 60℃ for 60 min and 58% at 90℃ after 60 min. A metal chelating agent (EDTA) evidenced vity, but monoiodoacetic acid induced about 20% inhibition. Divalent Ni, Cu, Zn and Mg ions Caused 20-30% enzyme inhibition, while manganese ions enhanced the enzyme activity slightly. Further studies are needed for purification and characterization of the proteinase of L. casei YIT 9018. In addition, studies are needed to elucidate the proteolysis of milk protein by this proteinase during manufacture and ripening of fermented dairy products.
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