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Production and localization of enzymes on soft gel cultivation
1Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Japan.
Abstract:
Production and localization of glutaminase and leucine aminopeptidase (LAP) in soft gel cultivation were compared with those in koji and liquid cultivations. The enzymes were detected only in the whole-mycelial-mat fraction by soft gel cultivation, but in both intracellular and extracellular fractions by the other two methods. The enzyme species of glutaminase and LAP in soft gel cultivation were analyzed by ion exchange and gel filtration column chromatographies. Three species of glutaminase and four (or five) species of LAP were formed in the whole-mycelial-mat fraction. The intracellular and extracellular fractions of the koji and liquid cultivations contained different species of enzymes.