**6. References**

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Beg, Q. K.; Kapoor, M.; Mahajan, L. & Hoondal, G. S. (2001). Microbial xylanases and their industrial applications: a review. *Applied Microbiology and Biotechnology*, Vol.56, pp. 326-338

CS in soybean curd residue was almost equivalent to that when glucose was used as carbon source, the utilization of soybean curd residue will be one possible nutrient in peptide

Gallardo et al. Blanco et al.


30 % was retained after 10 min at 65°C

Remained stable at 50°C

for at least 3 h. Deactivated within 1 h at 60°C.

This work Reference (Ohdan et al.)

60 % was retained after 10 min at 65°C

This work References

Molecular mass 24 kDa 24 kDa 32 kDa Optimum pH 6-7 6 5.5 Optimum temperature 50-60°C 60°C 50°C

> Decreased to 30 % at 50°C after 3 h. Deactivated within 1 h at 60°C.

 Ba-S Ba-L Molecular mass 58 kDa 47 kDa 67 kDa Optimum pH 5.5-6.0 5.5 5.5 Optimum temperature 70°C 65°C 65°C

Table 2. Comparison of characteristics of purified xylanases with previous reports.

Soybean curd residue which is the residue of *Tofu* production was used for nutrients for production of a lipopeptide antibiotic, iturin A in solid state fermentation(SSF) using *Bacillus subtilis*. As the main carbon sources of soybean curd residue were insoluble fiber, we expected that *B. subtilis* produced the soybean curd residue-degrading enzymes. Among insoluble fibers in soybean curd residue, hemicellulose was mainly degraded by *B. subtilis* during SSF. Xylan, a major hemicellulose in plant cell wall was degraded by *B. subtilis*, and two enzymes which showed xylanase activity were purified and identified as endo-1,4-βxylanase and α-amylase. As productivity of iturin A in soybean curd residue was almost equivalent to that in glucose medium, this study gave a possible way to use soybean curd

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industrial applications: a review. *Applied Microbiology and Biotechnology*, Vol.56, pp.

80 % was retained after 3 h at 50°C. Deactivated within 2 h at 60°C.

residue in higher and economical production of lipopeptides.

production.

Thermal stability

Thermal stability

**5. Conclusion** 

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(B) Xyl-II

(A) Xyl-I


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