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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)
Publication Information
Microbiology and Biotechnology Letters / v.30, no.3, 2002 , pp. 210-215 More about this Journal
Abstract
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.
Keywords
Bacillus subtilis; isolation; identification; protease; soy protein;
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