한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제30권3호
  • /
  • Pages.210-215
  • /
  • 2002
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  • 1598-642X(pISSN)
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  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

대두단백질 분해균주 Bacillks subtilis EB464의 선발 및 분해 특성

Isolation and Characteristics of Soy protein-degrading Strain, Bacillus subtilis EB464

  • 박찬수 (이지 바이오시스템 생물자원연구소) ;
  • 민대규 (이지 바이오시스템 생물자원연구소) ;
  • 안용선 (이지 바이오시스템 생물자원연구소) ;
  • 이지훈 (이지 바이오시스템 생물자원연구소) ;
  • 홍순광 (명지대학교 생명과학과) ;
  • 김정환 (서울보건대학 조리예술과) ;
  • 강대경 (이지 바이오시스템 생물자원연구소)
  • 발행 : 2002.09.01
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초록

동물사료로 주로 이용되고 있는 대두박의 이용성을 높히기 위한 방안으로서, 전통발효식품에서 대두단백질 분해능력이 우수한 균주를 분리하여 동정하였으며 Bacillus subtilis EB464로 명명하였다. 분리된 B. subtilis EB464를 대두박에 접종하여 고체배양할 경우, 단백질 분해효소의 최고활성은 배양 24시간 후에 300 PC/g에 달하였으며, 72시간 배양후의 수용성 단백질 함량은 20.6%,유리아미노산의 함량은 22.0%에 달하였다. B. subtilis EB464 균주가 분비하는 단백질분해효소의 최적 pH는 9.0,최적 온도는 $50^{\circ}C$E.확인되었다. 본 효소는 $40^{\circ}C$에서는 안정하였으나 $50^{\circ}C$ 이상에서는 효소활성이 급격히 실활되었으며, pH 6.0에서 10.0가지의 광범위한 pH에서 상당히 안정한 것으로 나타났다.

A bacterium degrading soy protein was isolated from Korean traditional fermented foods. The isolated strain was identified as Bacillus subtilis, and named as B. subtilis EB464. The optimum pH and temperature of the protease produced by 5. subtilis EB464 were pH 9.0 and $50^{\circ}C$, respectively. The protease was stable in the range of pH 6~10 and below $40^{\circ}C$. The content of water-soluble protein and free amino acid of the medium were increased from 4.2% to 20.6% and ken 1.9% to 22.0%, respectively, by solid-state fermentation of soybean meal with B. subtilis EB464 for 72 h.

키워드

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