Some Properties of Three Proteolytic Enzymes Excreted by Bacillus cereus Kp 931 |
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| Authors: | Yuji Furukawa Yoshitsugu Fujii Hajime Takahashi |
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| Institution: | 1. Department of Food Chemistry, Faculty of Agriculture, Tohoku University, Sendai;2. Sanitary Engineering Research Laboratory, Sanitary Engineering Department, Sumitomo Machinery Co. Ltd., Hiratsuka;3. Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University, Sendai |
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| Abstract: | The crude enzyme preparation obtained from culture media of Bacillus cereus Kp 931 was fractionated into three active fractions by Sephadex G-100 gel filtration. These three enzymes had pH optima at between 10.5 and 11.0. One of them, the largest molecular weight species, the enzyme I, was purified extensively. The enzyme catalyzes the release of a number of free amino acids from casein. Large amounts of l-alanine and l-glutamic acid and small amounts of l-leucine, l-serine, glycine, l-cysteic acid and l-arginine were released from oxidized insulin B-chain by the action of the purified enzyme I. It is also suggested that the other two enzymes, II and III, belong to so-called bacterial proteninases. |
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