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Protease Activity of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food  

Kook, Moo Chang (Department of Marine biotechnology, Anyang University)
Cho, Seok Cheol (Skin Biotechnology Center, Kyung Hee University)
Park, Hoon (Department of Food Science, Sun Moon University)
Kim, Seung Seop (Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Research Institute of Bioscience and Biotechnology, Kangwon National University)
Pyun, Yu Ryang (R&D Division, Biovan Co., Ltd.)
Choi, Woon Yong (Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Research Institute of Bioscience and Biotechnology, Kangwon National University)
Lee, Hyeon Yong (Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Research Institute of Bioscience and Biotechnology, Kangwon National University)
Publication Information
Food Engineering Progress / v.15, no.2, 2011 , pp. 182-187 More about this Journal
Abstract
A proteolytic lactic acid bacterium was isolated from Korean traditional fermented foods. The isolate BV-26, which had a protease activity (24 U/mg-crude protein), was identified as Lactobacillus plantarum by the API 50CHL kit and 16S rDNA analysis (99.9% of homology), and named as L. plantarum BV-26. Cell growth and protease activity of L. plantarum BV-26 was determined in MRS broth using 5L jar fermentor at $30^{\circ}C$. The maximum growth of L. plantarum BV-26 was reached at 18 hr in MRS broth, while protease activity of BV-26 was detectable at 12 hr and the highest activity was obtained after 16 hr cultivation. Therefore, we expect that the proteolytic lactic acid bacteria, L. plantarum BV-26, may be used as a starter for the fermentation of animal feed. Especially, the fermentation of soybean meal with the strain can be applied for improving feed utilization.
Keywords
protease; animal feed; lactic acid bacteria; Lactobacillus plantarum;
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