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Isolation and Identification of Protease Producing Bacteria in Kimchi  

Min, Sung-Gi (R & D Center, Pulmuone Corp.)
Kim, Jung-Hee (R & D Center, Pulmuone Corp.)
Kim, Tae-Woon (College of Life Sciences, Kyung Hee University)
Kim, Kyung-Nam (R & D Center, Pulmuone Corp.)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.4, 2003 , pp. 666-670 More about this Journal
Abstract
Strains producing the protease, which is essential for growth of lactic acid bacteria and fermented kimchi, were screened and identified. Among five types of selected pulmuone kimchis (Jeonlado kimchi, ripened kimchi, yeolmu kimchi, kakdugi, and baechu kimchi), nine strains of bacteria were screened and identified by whole cell protein pattern and API test. The nine strains consisted of one of Lactobacillus sp., one of Leuconostoc sp., six of Bacillus sp., and one of Brevibacillus sp. The protease activities of these strains were compared with known strains (Bac. subtilis KCCM 12248 and Bac. licheniformis KCCM 11851) producing protease. Among tested strains, K-2 (Brevibacillus sp.) showed the highest value (0.11 unit/mg) in protease activity.
Keywords
kimchi; starter; protease; activity; lactic acid bacteria;
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