• Microbiology and Biotechnology Letters
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• v.19 no.1
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• pp.1-7
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• 1991

A bacterial strain No.71, which produced alkaline protease, was isolated from soil and identified to the genus Bacillus. With the successive mutation, a mutant strain No. M-71, having high alkaline protease productivity, was obtanined from the parental strain No 71. Alkaline protease productivity of mutant strain No. M-71 was about 50 times as much as that of the parental strain No.71. The enzyme preparations showed strong activities toward casein, the optimum pH being 11.0 and the optimum temperature about $55^{\circ}C$.

• Korean Journal of Microbiology
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• v.18 no.2
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• pp.51-58
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• 1980

Mutational experiments were performed to improved to improve the protease productivity of Aspergillus flavus KU 153, which is selected among the wild strains. A UV-induced mutant strain having high protease productivity was obtained by the use of the clear zone method as a simple criterion for a primary screening test. Neutral and alkaline protease activities of hte mutant strain were higher than 1.8 times, comopared with those of the parental strain, respectively, while in the case of acid protease, it was 2.7 times. The mutant strain selected was more powerful in the production of cellulase and amylase, as well s protease in wheat bran, compared with those of the parental strain. protease production of the parental strain has reached maximum level at 3 days culture, while alkaline nad neutral protease production of the mutantstrain has reached at 2 days culture. On the other hand, the mutant strain formed the spore slowly, compared with the parental strain. Column chromatography of the neutral protease on DEAE-Sephadex A-50 showed that the mutant strain was not induced the formation of another neutral protease isozyme, but induced the variation in the function of regulatory gene.

• Applied Biological Chemistry
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• v.32 no.2
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• pp.148-153
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• 1989

Several mutants for rapid fermentation of Korean soybean paste which will improve the productivity of amylase and protease was obtained through the second mutation of the original strain using UV radiation. The original strain was the NTG treated mutant of the Bacillus sp. producing peculiar flavour which had been isolated from the Korean soybean paste. A mutant (SSA3-2M1) could improve the productivity of amylase by 4.4 times and that of protease by 3.7 times. Other one (SSA3-2M2) depressed deaminase productivity by 90% in spite of improvement of amylase and protease. The enzymes produced by strains were similar in enzymatic properties such as optimal reaction pH and temperature. The reaction and productivity of enzymes were not influenced in the high concentration of salt.

• Microbiology and Biotechnology Letters
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• v.38 no.4
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• pp.385-390
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• 2010

Bacillus licheniformis fermenting soybean product with highest score in consumer acceptance had been isolated from homemade Cheongkookjang. In order to develop the medium composition, effects of ingredients including nitrogen sources, carbon sources, metal ions and phosphate were examined for protease production of the isolate. Potato starch increased the protease productivity, while glucose repressed it. Yeast extract was the most effective nitrogen source for enzyme production. The calcium was found to increase protease activity slightly while cell growth and enzyme production was completely inhibited by divalent ions such as $Zn^{2+}$, $Cu^{2+}$ and $Co^{2+}$. The maximum protease productivity was reached approximately 800 unit/mL in the optimized medium consisting of potato starch (1.5%), yeast extract (1.5%), $CaCl_2$(0.7%), $K_2HPO_4$(0.03%) and $KH_2PO_4$(0.03%). The protease activity of culture filtrate was gradually decreased after incubation for 28 h.

• The Korean Journal of Food And Nutrition
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• v.13 no.2
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• pp.171-175
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• 2000

Microbial proteases have certain unique characteristics, and are now widely used in food, leather, detergent, and pharmaceutical industries. Thermophilic Actinomyces producing the protease was isolated from soil in Wonju city. This strain was able to grow and produce protease at the culture temperature of 50$^{\circ}C$. The maximum protease production was obtained when 0.5% soluble starch and 0.4% yeast extract were used as carbon and nitrogen source, respectively. The other culture condition for the maximal productivity of the protease was 0.1% K2HPO4, and 0.05% CaCl2 at initial pH 8.0 for 48 hours.

• Applied Biological Chemistry
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• v.31 no.4
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• pp.346-350
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• 1988

A mutant for Korean soy sauce which wilt improve the productivity of amylase and protease was obtained through the second mutation of the original strain using UV radiation. The original strain was the NTG treated mutant of the Bacillus sp. producing peculiar flavour which had been isolated from the korean soy sauce. The mutant could improve the productivity of amylase by 58% and that of protease by 41%. The enzyme produced in this way were similar in enzymatic properties such as optimal reaction pH and temperature. The reaction was not deterred by highly densed salt solution of 5 M and the enzyme productivity was not influenced in the concentration of up to 2 M.

• The Korean Journal of Food And Nutrition
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• v.6 no.2
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• pp.96-102
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• 1993

A Nuluk, a Korean traditional koji for brewing, was made with wheat flour and Rhizopus japonicus T2 which had a good aroma and strong abilities in producing saccharogenic and proteolytic enzymes, and cultural conditions for the production of those two enzymes were tested. The productivity of saccharogenic enzyme was markedly improved when Nuluk was made with unsteamed wheat flour as compared with that with steamed one, but that of acid protease was reduced. The addition of water containing 0.5% hydrochloric acid was unfavorable for the production of saccharogenic enzyme and neutral protease. The optimum ratio of water added to wheat flour for the production of saccharogenic enzyme and proteolytic enzyme was 28% on the basis of wheat flour. The productivity of saccharogenic enzyme was enhanced "when the Nuluk was molded after 10~20 hours precultivation but that of proteolytic enzyme was reduced as compared with no molding. The optimum temperature for the production of saccharogenic enzyme was 28f and that of proteolyic enzyme was also 28$^{\circ}C$. The optimum cultural time for the production of saccharogenic enzyme was 36 ~72 hours at 3$0^{\circ}C$ and that of proteolytic enzyme was 36 hours.ours.

• KSBB Journal
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• v.4 no.2
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• pp.128-133
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• 1989

Carbon sources and nitrogen sources are known to be very important in protease production by microorganisms. The effects of carbon source and nitrogen source on protease biosynthesis by Bacillus licheniformis were investigated using batch cultures. As initial carbon and nitrogen concentrations of culture medium increased, the specific growth rate of Bacillus licheniformis was increased, while the specific protease production rate was decreased. From the results of batch cultures, a mathematical model which considers the effects of carbon source and cnitrogen source was proposed and the methods to increase the productivity of protease were discussed.

• Microbiology and Biotechnology Letters
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• v.34 no.4
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• pp.323-328
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• 2006

A bacterium producing the extracellular protease was isolated from insect-eating plant and has been identified as a member of the genus Bacillus based on partial 165 rRNA sequences. In order to develop the medium composition, effects of ingredients including nitrogen sources, carbon source, metal ions and phosphate were examined for protease production of the isolate, SH-8. Soluble starch increased the protease productivity, while glucose repressed it. Yeast extract was effective nitrogen source for enzyme production, but the pretense production of Bacillus sp. SH-8 was reduced by large amount of yeast extract. The calcium was found to induce pretense activity as well as protease productivity. However, cell growth and enzyme production was completely inhibited by divalent ions such as $Zn^{2+}$, $Cu^{2+}$, $Co^{2+}$ and $Mn^{2+}$. The maximum protease productivity was reached 435 unit/ml in the optimized medium consisting of soluble starch (2%), yeast extract (0.3%), $CaCl_2$ (0.3%), $K_2HPO_4$ (0.01%) and $KH_2PO_4$ (0.01%). The pretense activity of culture filtrate was dramatically decreased after incubation for 26 h.

• Microbiology and Biotechnology Letters
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• v.19 no.2
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• pp.116-121
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• 1991

A bacterial strain KN, which highly produced a protease, was isolated from several soil samples and identified to to belong to the genus Bacillus. We selected mutant strain Bacillus sp. KN103N, which was hyperproducer of protease and was resistant to D-cyclowerine, from the strain KN by several steps of mutagenesis. Neutral protease productivity of mutant strain KN103N was about 55 times as much as that of the original strain KN. The optimum pH and temperature for the enzyme activity were 7.0 and 50$^{\circ}C$, respectively and the enzyme was relatively stable at pH6.0~8.0 and below 40$^{\circ}C$. The enzyme was inactivated by EDTA, but not by DFP. These results indicate that the enzyme from Bacillus sp. KN103N was a neutral (metallo-) protease.