한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제9권4호
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- Pages.447-451
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- 1996
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
호알칼리성, 고온성 Bacillus sp. TA-11에 대한 오골계 난백 Lysozyme의 용균특성
Characteristics of the Egg White Lysozymes from Ogol Fowl and Fowl for the Lysis of an Alkalophilic and Thermophilic Bacillus sp. TA-11
초록
Bacillus sp. TA-11에 대한 오골계 난백 lysozyme과 일반 난백 lysozyme의 용균성을 비교분석 하였다. 오골계 난백 lysozyme의 용균활성은 Bacillus sp. TA-11를 5
Lytic activities of the egg white lysozyme from Korea-native Ogol fowl against the alkalophilic and thermophilic Bacillus sp. TA-11 were investigated and compared. Lytic activity of the Ogol fowl lysozyme for Bacillus sp. TA-11 was the highest for the cell of post-logarithm phase and optimum concentration of the lysozyme was 0.25%, Optimum reaction pH and temperature were 4.5 and 35