カマンベールチーズの微生物に関する研究

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書誌事項

タイトル別名
  • Studies on the microorganisms of Camembert cheese
  • カマンベールチーズ ノ ビセイブツ ニ カンスル ケンキュウ 2 カマンベールチーズカビ ノ タンパク ブンカイ コウソ ニ ツイテ
  • II. Experiments on protease of Camembert cheese mould
  • II. カマンベールチーズかびの蛋白分解酵素について

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抄録

1. The experiments were carried out on protease of both Camembert cheese mould stock strains and isolates from commercial mould starter and Camembert cheese.<br>2. The test moulds were classified into three types by the characters on Czapek and potato dextrose agar media, that is, type I (Penicillium camemberti), type II and type III (P. caseicolum).<br>Type I moulds showed the strongest proteolytic activity.<br>3. The optimum pH of protease was at about 3.0, 6.0 and 9.5 (type III). Proteolytic activity increased with incubation times, but the optimum pH did not change.<br>4. The maximum proteolytic activity was observed at 0.5% of NaCl content. As NaCl content increased, the activity decreased, and then at 15% of NaCl content, it reached to one third of the maximum value.<br>5. The optimum temperature of protease was 35°-40°C. Type II showed the lowest optimum temperature in this range.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 42 (5), 205-209, 1971

    公益社団法人 日本畜産学会

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