@article{oai:u-ryukyu.repo.nii.ac.jp:02003161,
 author = {当山, 清善 and 与那覇, 和雄 and 知名, 定一 and Toyama, Seizen and Yonaha, Kazuo and China, Teiichi},
 issue = {26},
 journal = {琉球大学農学部学術報告, The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus},
 month = {Dec},
 note = {泡盛麹菌のD-ロイシン酸化酵素活性を調べた結果, 本酵素活性が各種泡盛麹菌菌株の無細胞抽出液中に存在することがわかった。最も高い酵素活性を示したAspergillus awamori IAM 2112を用いて酵素の性質を調べた。本菌株をペプトンーグルコース培地で48時間振とう培養して得た菌体で高い酵素活性が得られた。本酵素はD-ロイシンを酸化してα-ケトイソカプロン酸の生成反応を触媒し, D-ロイシンに対するkm値は10mMであった。本酵素の反応至適pHは8.0&acd;9.0で, 反応至適温度は40℃であった。, The activity of D-leucine oxidase was distributed in various strains of Aspergillus awamori. A high activity of the enzyme was found in Asp. awamori IAM 2112,and the strain was chosen for characterization of the enzyme. When the strain was grown on peptone-glucose medium with shaking for 48hr, the strong D-leucine oxidase activity of the cell-free extract was obtained. The enzyme catalyzed the oxidation of D-leucine to produce α-ketoisocaproate, and the Michaelis constant for D-leucine was 1×(10)^<-3>M. The enzyme had a maximum activity in the pH range of 8.0-9.0. The optimum temperature for the reaction was at 40℃., 紀要論文},
 pages = {115--123},
 title = {泡盛麹菌の D-ロイシン酸化酵素(農芸化学科)},
 year = {1979}
}