Department of Industrial Chemistry, Faculty of Engineering, Miyazaki University, 1-1 Gakuen Kibanadai Nishi, 889-21, Miyazaki, Japan.
World J Microbiol Biotechnol. 1992 Mar;8(2):155-9. doi: 10.1007/BF01195837.
A newly isolated strain, MU-2, which produces very high β-fructofuranosidase activity, was identified asAspergillus japonicus. For enzyme production by the strain, sucrose at 20% (w/v) was the best carbon source and yeast extract at 1.5 to 3% (w/v) the best nitrogen source. Total enzymatic activity and cell growth were at maximum after 48 h, at 1.57×10(4) U/flask and 0.81 g dry cells/flask, respectively. The optimum pH value of the enzymatic reaction was between 5.0 and 5.5 and the optimum temperature 60 to 65°C. The enzyme produced 1-kestose (O-β-D-fructofuranosyl-(2→1)-β-D-fructofuranosyl α-D-glucopyranoside) and nystose (O-β-D-fructofuranosyl-(2→1)-β-D-fructofuranosyl-(2→1)-β-D-fructofuranosyl α-D-glucopyranoside) from sucrose by fructosyl-transferring activity. The strain was found to be very useful for industrial production of β-fructofuranosidase.
一株新分离的产高β-果聚糖酶活力的菌株 MU-2 被鉴定为日本曲霉。对于该菌株的产酶条件，20%（w/v）的蔗糖是最佳碳源，1.5%到 3%（w/v）的酵母提取物是最佳氮源。总酶活和细胞生长在 48 小时达到最大值，分别为 1.57×10(4)U/瓶和 0.81g 干细胞/瓶。酶反应的最适 pH 值在 5.0 到 5.5 之间，最适温度为 60 到 65°C。该酶通过果糖基转移活性从蔗糖中产生蔗果三糖（O-β-D-果呋喃糖基-(2→1)-β-D-果呋喃糖基-α-D-吡喃葡萄糖苷）和棉子糖（O-β-D-果呋喃糖基-(2→1)-β-D-果呋喃糖基-(2→1)-β-D-果呋喃糖基-α-D-吡喃葡萄糖苷）。该菌株在工业生产β-果聚糖酶方面非常有用。
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