@article{oai:ir.kagoshima-u.ac.jp:00004584,
 author = {上村, 芳三 and UEMURA, Yoshimitsu and 平野, 敦史 and HIRANO, Atsushi and 甲斐, 建一 and KAI, Kenichi and 幡手, 泰雄 and HATATE, Yasuo},
 journal = {鹿児島大学工学部研究報告, The research reports of the Faculty of Engineering, Kagoshima University},
 month = {Sep},
 note = {Bacillus stearothermophilus YG185, which produces a highly thermostable neutral protease, was cultivated on a rotary shaker to establish the production process of the protease. The effects of culture conditions (temperature and culture medium) on the growth and protease production of the strain YG185 were investigated. At 50°C, WSG medium (wheat flour, soybean meal, glucose, casein and some minerals) gave the best protease activity among all culture media tested. Soybean meal in the WSG medium, which is a solid natural protein, may controll-release aminoacids, and caused higher protease production. The replacement of soybean meal by Soytone (a digest of soybean) caused a substantial decrease of the protease activity. A partwise addition rather than a one-shot addition gave a higher protease activity, comparable to that of the ordinary WSG medium.},
 pages = {57--63},
 title = {好熱性細菌Bacillus Stearothermophilus YG185の増殖及び酵素生産特性に及ぼす温度及び培地組成の影響},
 volume = {34},
 year = {1992}
}