한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제20권2호
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  • Pages.108-113
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  • 2007
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지

단백질 분해효소를 생산하는 호염성 미생물 Vibrio의 분리 및 특성

Isolation and Characterization of a Protease-Producing Halophilic Vibrio sp.

  • 엄기범 (한경대학교 생물환경정보통신전문대학원) ;
  • 윤선진 (한경대학교 생명공학부) ;
  • 이재경 (건양대학교 식품생명공학과) ;
  • 이재학 (서일대학 식품영양과) ;
  • 이순열 (한경대학교 생명공학부)
  • Um, Ki-Bum (Graduate School of Bio-Information Technology, Hankyong National University) ;
  • Yoon, Sun-Jin (School of Biotechnology, Hankyong National University) ;
  • Lee, Jae-Kyoung (Dept. of Food Science and Technology, Konyang University) ;
  • Lee, Jae-Hag (Dept. of Food and Nutrition, Seoil College) ;
  • Lee, Soon-Youl (School of Biotechnology, Hankyong National University)
  • 발행 : 2007.06.30
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초록

In this study, a halophilic protease-producing bacterium was isolated from the west seaside mud flats of Korea. The 16S rDNA nucleotide sequences of the isolate showed 99.5% sequence homology with those of Vibrio vulnificus and Vibrio fluvialis; therefore, the isolate was named Vibrio sp. YH-127. Gram staining and the carbohydrate metabolism test results supported the isolate as one from the Vibrio family. Optimum condition for the cell growth and for the protease activity were obtained when the isolate was cultured at 25$^{\circ}C$ and pH 7.0, with the salt concentration of the medium similar to that of sea water. Finally, the addition of Mg$^{++}$ ions into medium increases protease activity suggesting that the protease produced by the isolate was a metalloprotease.

키워드

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