@article{oai:u-ryukyu.repo.nii.ac.jp:02003212,
 author = {当山, 清善 and 与那覇, 和雄 and 荒木, 秀夫 and Toyama, Seizen and Yonaha, Kazuo and Araki, Hideo},
 issue = {25},
 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 = {1.琉球藍の醗酵醪から125株の好アルカリ性細菌が分離され, 分離菌はアルカリ性α-アミラーゼおよびプロテアーゼの生産性により三つのグループに類別された。2.分離菌のNo.166菌株はpH10.0に生育最適pHを有し, 培地中にアルカリ性α-アミラーゼを生産した。α-アミラーゼの作用最適pHは9.5∿10.0にあった。3.分離菌のNo.156菌株はpH10.0付近で最もよく生育し, 培地中にアルカリ性プロテアーゼおよびアミラーゼを生産した。プロテアーゼ作用活性はpH9.0∿12.0で最も高い値を示した。, Alkalophilic bacteria (125 strains) were isolated from the fermenting mash of Ryukyuai, slimy natural indigo, and their enzyme activities were investigated. The isolated strains were divided into three groups according to their abilities to produce alkaline α-amylase and protease. The isolated strain No. 166 showed maximal growth at pH 10.0 and produced alkaline α-amylase into the culture fluid. The optimum pH of α-amylase activity was in the range of pH values from 9.5 to 10.0. The isolated strain No. 156 grew most favorably at pH 10.0 and produced alkaline protease and α-amylase into the culture fluid. The protease was most active at pH values between 9.0 and 12.0., 紀要論文},
 pages = {217--224},
 title = {好アルカリ性細菌のアルカリ性α-アミラーゼおよびプロテアーゼ(農芸化学科)},
 year = {1978}
}