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pp.265-274
Lipoxygenase is an enzyme, mainly produced by plants, capable of converting unsaturated fatty acids to fatty acids. It has vast application potential in the food, pharmaceutical and agricultural industries. The aim of this study was to isolate novel lipoxygenase-producing bacteria from the environment and to investigate the lipoxygenase enzymatic properties for industrial production. The strain, NC1, isolated from cultivation soils, was identified as Bacillus subtilis based on the phenotypic characteristics and 16S rRNA gene sequencing. This strain formed a pink color around the colony when cultured on indamine dye formation plates. The production of lipoxygenase by B. subtilis NC1 was influenced by the composition of the medium and linoleic acid concentrations. The optimum temperature and pH for lipoxygenase activity was determined to be 40 °C and pH 6, respectively. The enzyme showed relatively high stability at temperatures ranging from 20–50 °C and acid-neutral regions. In addition, the lipoxygenase produced by B. subtilis NC1 was able to degrade commercially available oils including sunflower seed oil and Perilla oil. In this study, a useful indigenous bacterium was isolated, and the fundamental physicochemical data of bacterial lipoxygenase giving it industrial potential are presented.
1. 서 론
2. 재료 및 방법
2.1. Lipoxygenase 생산 세균의 분리
2.2. 선정균주의 동정
2.3. 효소활성 및 생육도 측정
2.4. Lipoxygenase 생산에 대한 배지 및 linoleic acid의 영향
2.5. Lipoxygenase 활성에 대한 온도 및 pH의 영향
2.6. Lipoxygenase의 온도 및 pH 안정성
2.7. Lipoxygenase 활성에 대한 금속이온의 영향
2.8. Lipoxygenase의 기질 특이성
3. 결과 및 고찰
3.1. Lipoxygenase 생산균주 분리 및 동정
3.2. Lipoxygenase 생산에 대한 배지의 영향
3.3. Lipoxygenase 생산에 대한 linoleic acid의 영향
3.4. Lipoxygenase 활성 최적 온도 및 pH
3.5. Lipoxygenase의 온도 및 pH 안정성
3.6. 금속이온 첨가에 따른 lipoxygenase 활성
3.7. Lipoxygenase의 기질 특이성
4. 결 론
REFERENCES
