Affiliation:
1. Department of Agricultural Chemistry, Yamaguchi University, Yamaguchi, Japan
Abstract
Abstract
A new peptide, which has a marked effect on the growth of Bacillus species, was purified from soybean cake by a procedure employing ammonium sulfate fractionation, and active charcoal-, DEAE-Sephadex A–25- and Sephadex gel-column chromatographies. The purified peptide gave a single band on paper electrophoresis. The peptide possessed the following properties: specific extinction (E at 280nm), 11.9; N-terminal amino acid, glutamate; molecular weight, 8058; total number of amino acid, 70; chemical composition (%), C, 49.12; H, 6.26; N, 16.44; and S, 2.34; isoelectric point, pH4.3. The hydrolyzed peptide had no stimulative effect on the growth of Bacillus species. Especially, those microorganisms belonging to the genera of Bacillus, Arthrobacter and Xanthomonas were remarkably sensitive to the peptide.
Publisher
Oxford University Press (OUP)
Subject
General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology
Cited by
1 articles.
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