Applied Biological Chemistry
- 제41권5호
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- Pages.342-348
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- 1998
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
전통메주로부터 Protease 생산 균주의 분리, 동정 및 효소 생산조건
Isolation and Identification of Protease Producing Bacteria, Bacillus subtilis YG-95 from the Traditional Me-Ju and Its Production Conditions
- Byun, Young-Gag (Department of Agricultural Chemistry, Kon-kuk University) ;
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Kim, Seong-Ho
(Department of Food Science & Technology, Tae-Gu University) ;
- Joo, Hyun-Kyu (Division of Food Resources, Sun-Moon University) ;
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Lee, Gap-Sang
(Department of Agricultural Chemistry, Won-Kwang University) ;
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Yim, Moo-Hyun
(Department of Food Science & Technology, Tae-Gu University)
- 발행 : 1998.08.31
초록
대두단백질 가수분해물의 이용과 특성 등을 향상시키기 위한 연구의 일환으로, 쓴맛성분이 적고 향미가 우수한 가수분해물의 제조에 이용되는 protease를 생산하기 위하여, 전국 각지역의 메주에서 대두 단백 분해 효소의 생산이 우수한 균을 분리하였고, 형태학적, 생화학적 특징을 검토한 결과, Bacillus subtilis로 동정 되었고, Bacillus subtilis YG-95로 명명하였다. 단백분해효소 생산을 위한 배지의 최적 조건을 검토한 결과 soluble starch 3.5%, soy protein isolate 3.0%, dextrose 0.25%, NaCl 0.5%, dipotassium phosphate 0.25%의 배지의 조건에서 배양 최적 pH는 7.6, 최적 배양온도는
A bacteria producing protease against soy protein was isolated from various traditional Me-Ju, in order to improve utililization and characteritics of soy protein hydrolysates reduced bitterness and advanced flavors. The optimal culture conditions for protease production was investigated. The isolated bacteria was identified as Bacillus subtilis by morphological and physiological charateristics and named Bacillus subtilis YG-95. The optimal culture condition of liquid medium for protease production by Bacillus subtilis YG-95 composed of 3.5% soluble starch, 3.0% soy protein isolate, 0.25%, dextrose, 0.5% NaCl, 0.25%