@article{oai:soar-ir.repo.nii.ac.jp:00010870, author = {細野, 明義 and 石田, 哲夫 and 鴇田, 文三郎}, issue = {2}, journal = {信州大学農学部紀要}, month = {Dec}, note = {微生物(Bacillus sp.)の生産する一凝乳酵素(MR)の一般特性について試験し,それらを外国製レンニン(HR)ならびに国産レンニン(NR)の場合と比較検討し,MRの実用性について論じた。結果は次の様に要約される。(1)MRの凝乳力価はHRならびにNRに比べて約4倍の強さがあり,凝乳力においてはHRとNRよりもはるかに優れていた。また,MRの作用至適温度は70℃付近の高温にあり,かつ80℃においてもかなり強い活性を示した。しかしながら,耐熱性の点からみると,MRの熱安定性はHRとNRよりもむしろ少ない傾向にあった。さらに,MRの脱脂乳に対する凝乳性は,HRおよびNRの場合と同様,脱脂乳のpHが酸性側に傾くにつれて増大した。(2)MRの脱脂乳に対する凝乳性は,Ca-イオンの存在によって顕著に増大し,Na-イオンもまたMRの凝乳性を増大させた。しかしながら,K-イオンはMRの凝乳性を著しく低下させ,K-イオン量が75mg%以上でMRの凝乳性は完全に消失した。(3)MRはかなり強いたん白質分解性を有していることが認められ,このことは,チーズ製造に適用する上で解決すべき一つの欠陥と思われた。, This paper described the milk-clotting and proteolytic properties of an enzyme (MR) prepared from Bacillus sp. and compared them with those of such the calf rennins as a foreign rennin (HR) and a domestic rennin (NR), thereby the utility of MR as a rennet replacement enzyme was discussed. The results obtained were summarized as follows (1) MR was found to be generally superior to the animal" yennins in the milk -clotting activity, that is, the rennin activity of MR was approximately four times stronger than that of either HR or NR at 35℃. Optimum temperature for the milk-clotting activity of MR was around 70℃ and the enzymatic activity was fairly observed even at 80℃. However, MR was inferior to HR and NR in the thermostability. The milk-clotting activities of MR, HR and NR increased with decreasing of pH, so far as the activities were measured at various pH's between 6.15 and 6.85. (2) The milk-clotting activity of MR fairly increased by Naz and remarkably increased by Caz z , whereas Kz completely inhibited it at the concentration of 75mg%. (3) Relatively strong proteolytic activity was observed in MR. From this fact it is pointed out that further basic experiments on MR are necessary for the practical use of MR As a rennet replacement enzyme., Article, 信州大学農学部紀要 6(2): 101-110(1969)}, pages = {101--110}, title = {微生物の生産する一凝乳酵素標品の一般特性}, volume = {6}, year = {1969} }