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KMID : 0903519960390060460
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1996 Volume.39 No. 6 p.460 ~ p.465
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Characteristics and Action Pattern of Protease from Bacillus Subtilis Globigii CCKS - 118 in Korean Traditional Soy Sauce
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Abstract
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The production of bacterial protease and its characteristics were investigated with Bacillus subtilis globagii CCKS-118 which was isolated from Korean traditional soy sauce. The optimum culture condition of the strain for the production of alkaline protease was as follow : 2% soluble starch, 0.2℃ yeast extract, 0.1% (NH₄)₂SO₄, 0.2% MgSO₄ pH 7.5, 35℃ and 20hrs. The optimum pH and temperature for the enzyme action of alkaline protease producing Bacillus subtilis globigii CCKS-118 were pH 9.0 and 50℃, respectively. The enzyme was relatively stable at pH 6.0∼9.0 and at temperature below 40℃. The activity of the enzyme was inhibited by Hg^(2+) whereas Cu^(2+) gave rather activating effects on the enzyme activity. The enzyme was inhibited by phenylmethane-sulfonyl fluoride indicating serine protease metal ion group are required for the enzyme activity. Km value was 1.242×10^(-4)M, V_(max) value was 25.99 ㎍/min. This enzyme hydrolyzed casein more rapidly than the hemoglobin.
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