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Production of a New Type of Acid Carboxypeptidase of Molds of the Aspergillus niger Group

By Eiji Ichishima, Akiko Yamane, Tsuneo Nitta, Minoru Kinoshita, Sayuki Nikkuni, Tomoko Oka and Sadaji Yokoyama


The ability of 88 fungi, which had been obtained as high-potency strains for acid proteinase production, to produce a new type of acid carboxypeptidase (having on optimal pH of about 3 for hydrolysis of benzyloxycarbonyl-glutamyltyrosine) in surface koji culture was determined. Among the aspergilli, substantial amounts of this new acid carboxypeptidase were produced by Aspergillus saitoi, A. usamii, A. awamori, A. inuii, and A. niger. Maximum yields of acid carboxypeptidase per gram of substrate were obtained by submerged culture in a medium containing 0.9% defatted soybean and 0.6% wheat bran. However, the maximum enzyme concentration per milliliter was obtained with a medium containing 3% defatted soybean and 2% wheat bran. The terminal pH could be controlled by varying the concentrations of soybean oil meal and wheat bran. The maximum enzyme production was reached after 4 days or more at 30 C

Topics: Metabolism and Products
Year: 1973
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Provided by: PubMed Central
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