Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Production of protease by the extreme halophile, Halobacterium sp.

고도 호염성 Halobacterium sp.에 의한 protease의 생산

  • Ahn, Young-Seok (Department of Food Technology, Chungnam National University) ;
  • Kim, Chan-Jo (Department of Food Technology, Chungnam National University) ;
  • Choi, Seong-Hyon (Department of Food Technology, Chungnam National University)
  • 안영석 (충남대학교 식품공학과) ;
  • 김찬조 (충남대학교 식품공학과) ;
  • 최성현 (충남대학교 식품공학과)
  • Published : 1990.09.30
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Abstract

A bacterial strain which produce a high level of protease was isolated from a commercial salted fish, squid jetkal. This strain was identified as a strain belong to the genus Halobacterium and was found to be extremely halophilic : more than 2.0M of sodium chloride was required for the growth. The protease production by the strain was maximized when grown on Norberg & Hofsten medium containing 4.5M sodium chloride, 1.5% gelatin and 0.4% yeast extract (initial pH 7.0) for 108hrs at $38^{\circ}C$.

오징어 젓갈로 부터 분리한 protease를 생산하는 H5-2 균주는 Halobacterium 속 균으로 동정되었으며 NaCl 2.0M 이하의 배지에서는 생육하지 못하는 고도 호염성균이었고, 이 균의 protease 생산은 Nan 4.5M, yeast extract 0.4%, gelatin 1.5%를 첨가한 pH7.0의 Norberg & Hofsten 배지에서 $38^{\circ}C$로 $4{\sim}5$일간 배양했을 때 가장 양호하였다.

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