Salt-stable enzymes from an extremely halophilic bacterium for fish sauce processing
1996
Arjinkit, C. | Duncan, A. | Sumner, J. (Centre for Bioprocessing and Food Technology)
Extremely halophilic bacterium (F1) was isolated from sardine skin. It was Gram negative, pleomorphic and formed pink colonies on culture media. The bacteria grew well on fish medium, casein medium and halobacterium medium at 37 deg C - 45 deg C, pH 5.5-7.0 containing NaCl. The optimum temperature for growth was between 42 deg C and 45 deg C. Growth in halobacterium medium was salt dependent: 25 percent 20 percent 15 percent NaCl. The organism produced a salt-stable extracellular protease with activity on plate assay comparable to trypsin, chymotrypsin and papain. Clear zones were also obtained on fish medium using cell free supernatants. The enzyme produced by the culture grown in halobacterium medium containing 25 percent NaCl and incubated at 37 deg C for 7 days gave the highest specific activity measured in the azocasein assay. Increased specific activity was associated with increased bacterial growth.
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