Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 21 Issue 2
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- Pages.71-79
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- 1988
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Characterization of the Strong Proteolytic Bacteria Isolated from Low Salt Fermented Anchovy and of Protease Produced by that Strain
저식염멸치젓에서 분리한 단백질분해력이 강한 세균 및 생산된 단백분해효소의 특성
- CHA Yong-Jun (Department of Chemistry, Changwon National University) ;
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University) ;
- LEE Kang-Hee (Department of Food Science and Technology, National Fisheries University) ;
- CHANG Dong-Suck (Department of Microbiology, National Fisheries University of Pusan)
- Published : 1988.05.01
Abstract
For the purpose of producing low salt fermented anchovy by accelerated method with a strong proteolytic bacteria, in this study, a strong proteolytic bacterium was isolated from low salt fermented anchovy and its bacteriological characteristics and properties of protease were experimented. The results obtained were as fellows : three proteolytic bacteria, Aeromonas anaerogenes Barillus subtilis and Staphylococcus saprophyticus were isolated from low salt fermented anchovy(
미생물에 의해 속성 저식염젓갈을 제조할 목적으로 저식염멸치젓(식염
Keywords