Bacillus sp. SH-5와 그것의 알칼리성 단백질 분해효소의 특성에 관한 연구

• 영문명: Characterization of Bacillus sp. SH-5 and Its Alkaline Protease
• 발행기관: 호서대학교 중앙도서관
• 저자명: 이명숙 김한복
• 간행물 정보: 『호서대학교 논문집』제4권, 115~130쪽, 전체 16쪽
• 주제분류: 사회과학 > 무역학
• 파일형태: PDF
• 발행일자: 1996.12.30

영문 초록

For selection of bacteria that produce protease, well growing bacteria were isolated from Korean Soybean paste in the media containing 1% skim milk. Out of about 100 colonies which showed protease activity with a clear zone on the media containing 1% skim milk, a colony producing the largest amount of protease was selected. The isolated and selected strain SH-5 was an aerobic, spore-forming, Gram positive, motile, rod-shaped bacterium. Considering its characteristics, the bacterium belongs to genus Bacillus. The optimum pH for growth and alkaline protease production of the bacterium was 7.0, and it grew at range of pH 6.1~9.4. The optimum temperature for its growth and the alkaline protease production was 37°C The enzyme from this strain was most active at pH 9 in casein containing buffer and stable at a range pH 6.0~12.0 for 30 min. The optimum temperature for the enzyme action was 60°C in the presence of calcium ion.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론

Ⅴ. 참고문헌