된장에서 단백질 분해효소를 분비하는 Bacillus cereus SH-7의 특성에 관한 연구

• 영문명: Characterization of Bacillus cereus SH-7 Excreting Protease from Korean Soybean Paste
• 발행기관: 호서대학교 중앙도서관
• 저자명: 김성조 김한복
• 간행물 정보: 『호서대학교 논문집』제4권, 97~114쪽, 전체 18쪽
• 주제분류: 사회과학 > 무역학
• 파일형태: PDF
• 발행일자: 1996.12.30

영문 초록

To know whether or not there are bacteria producing excretory protease in Korean traditional fermented food, soybean paste (Doen-Jang), it was screened by methods of casein and gelatin hydrolysis, and seemingly different groups of bacteria were obtained. One strain was identified to be Bacillus cereus SH-7 through about fifty physiological, biochemical tests, and automatic identification system, VITEK system and MIDI system. This strain was a sporeforming, Gram(+), motile, and rod-shaped bacterium. The strain grew well at pH 7 and 37°C. Its extracellular protease showed optimal activity at pH 8 and 50°C. When 1%(W/V) casein was added to the medium, its activity was increased about 40% at 24 h. Also, hemolysis activity of Bacillus cereus SH-7 was observed.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과

Ⅳ. 고찰

Ⅴ. 참고문헌