Achromopeptidase^®

Molecular weight: Approximately 20,000

pH stability: Most stable at pH 6.0 and almost stable at pH 5.5 to 10.0

Thermal stability*:

Temperature	Activity
40℃ or less	Stable
50℃	95% active
60℃	75% active
70℃	Almost inactive

* Treated with 50 mmol/L phosphate buffer at pH 6.0 for 10 min

Optimal pH: 7.5 to 8.5

Optimal ionic strength: 10 mmol/L NaCl (in 10 mmol/L Tris-HCl buffer [pH 8.0])

Microorganism	Bacteriolytic activity*
	TBL-1(300U/mL）	Egg-white lysozyme (1,000 U/mL)
Micrococcus caseolyticus	+++	-
Micrococcus luteus	+++	-
Pediococcus acidilactici	+++	+
Staphylococcus aureus	+++	±
Microbacterium arborescens	++	+
Bacillus alvei	+++	±
Clostridium acetobutylicum	+++	-
Brevibacterium leucinophagum	+	±
Lactobacillus sake	+++	+
Enterococcus feacalis	+++	±
Leuconostoc dextranicum	++	±
Achromobacter liquidum	+	-
Nocardioides simplex	+	+
Beijerincka indica	+	±
Micobacterium diernhoferi	±	±
Kurthia zopfii	++	+

* Calculated from the decrease in absorbance in each microbial suspension at 600 nm
+++: decreased by ≥80% (within 10 min), ++: decreased by ≥80% (within 60 min), +: decreased by 80%–40% (within 60 min), ±: decreased by 40%–10% (within 60 min), -: decreased by 10%–0% (within 60 min).

1. Isono, M., Takahashi, K. and Yamazaki, Y. : Patent Notice, Sho46-42953.
2. Nakamura, K., Okazawa, Y., Soejima, M. and Masaki, T. : Agric. Biol. Chem., 37, 2667(1973).
3. Horinouchi, S., Uozumi, T., Beppu, T. and Arima, K. : Agric. Biol. Chem., 41, 2487(1977).
4. Kotani, S. : Protein, Nucleic Acid, Enzyme, 13, 1136(1968).
5. Kotani, S. : Protein, Nucleic Acid, Enzyme, 14, 38(1969).