Characteristics of Protease produced by Bacillus subtilis PCA 20-3 isolated from Korean Traditional Meju
2000
Lim Seong-Il | Kim Hyun-Kyu Division of Chemistry and Biotechnology, Korea Food Research Institute, Songnam (Korea Republic)
Protease production and its characteristics were investigated with Bacillus subtilis PCA20-3 which was isolated from Korean traditional meju. The optimum culture conditions of Bacillus subtilis PCA20-3 for the production of the protease were as follow: 0.2% soytone, 2% starch, 0.1% (NH4)2SO4, 0.2% CaCl2, 0.01% yeast extract, 0.1% K2HPO4, 0.1% KH2PO4, pH 7.0, 30 degrees and 20 hrs. The optimum pH and temperature for enzyme activity of protease producing Bacillus subtilis PCA20-3 were pH 8.0-10.0 and 55 degrees, respectively. The enzyme was relatively stable at pH 6.0~11.0 and at temperature below 50 degrees. The activity of the enzyme was inhibited by ion Fe and ion Cu. 2mM phenymethanesulfonyl fluoride inhibited 89.2% of enzyme activity. This indicates that the enzyme is serine protease. The K value was 5*deci milli 10 M, V max value was 100 micro g/min. This enzyme hydrolyzed casein more rapidly than bovine serum albumin.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Korea Agricultural Science Digital Library
Découvrez la collection de ce fournisseur de données dans AGRIS