학술논문
한국재래간장으로 부터 분리한 Bacillus subtilis globigii CCKS - 118 이 생성하는 protease 의 특성 및 작용양상
Characteristics and Action Pattern of Protease from Bacillus Subtilis Globigii CCKS - 118 in Korean Traditional Soy Sauce
Characteristics and Action Pattern of Protease from Bacillus Subtilis Globigii CCKS - 118 in Korean Traditional Soy Sauce
Document Type
Article
Author
최청 / Cheong Choi; 최광수 / Kwang Soo Choi; 조영제 / Young Je Cho; 임성일 / Sung Il Lim; 이선호 / Seon Ho Lee; 손준호 / Jun Ho Son; 최희진 / Hee Jin Choi; 이희덕 / Hee Duck Lee
Source
한국응용생명화학회지(구 한국농화학회지) / Applied Biological Chemistry. Dec 30, 1996 39(6):460
Subject
Language
Korean
English
English
ISSN
2468-0834
Abstract
The production of bacterial protease and its characteristics were investigated with Bacillus subtilis globagii CCKS-118 which was isolated from Korean traditional soy sauce. The optimum culture condition of the strain for the production of alkaline protease was as follow : 2% soluble starch, 0.2℃ yeast extract, 0.1% (NH₄)₂SO₄, 0.2% MgSO₄ pH 7.5, 35℃ and 20hrs. The optimum pH and temperature for the enzyme action of alkaline protease producing Bacillus subtilis globigii CCKS-118 were pH 9.0 and 50℃, respectively. The enzyme was relatively stable at pH 6.0∼9.0 and at temperature below 40℃. The activity of the enzyme was inhibited by Hg^(2+) whereas Cu^(2+) gave rather activating effects on the enzyme activity. The enzyme was inhibited by phenylmethane-sulfonyl fluoride indicating serine protease metal ion group are required for the enzyme activity. Km value was 1.242×10^(-4)M, V_(max) value was 25.99 ㎍/min. This enzyme hydrolyzed casein more rapidly than the hemoglobin.