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KMID : 1134819960250060915
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 6 p.915 ~ p.921
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Characteristics and Action Pattern of Protease from Bacillus subtilis CCKS - 111 in Korean Traditional Soy Sauce
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Choi Cheong
Choi Kwang-Soo
Cho Young-Je
Lim Sung-Il
Kim Sung
Son Jun-Ho
Lee Hee-Duck
Kim Yung-Hwal
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Abstract
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An alkaline protease producing microorganism was isolated from Korean traditional soy sauce and identified as Bacillus subtilis CCKS-111. The optimum culture condition of Bacillus subtilis CCKS-111 for the production of alkaline protease was as follow: 2% soluble starch, 0.2% peptone, 0.1% (NH₄)₂S₂O_8, 0.2% MgS0₄, pH 7.0, 35℃ and 24hrs. The optimum pH and temperature for the enzyme activity of alkaline protease producing Bacillus subtilis CCKS-111 were pH 9.0 and 50℃, respectively. The enzyme was relatively stable at pH 6.0~11.0 and at temperature below 40℃. The activity of the enzyme was inhibited by K^+ and Hg^(2+), whereas Cu^(2+) exhibited rather activating effects on the enzyme activity. Ethylenediaminetetraacetic acid and phenylmethanesulfonyl fluoride inhibited the enzyme activity. This indicates that this is serine protease which requires metal ion group for the enzyme activity. Km value was 2.313×10^(-4)M/L, V_(max) value was 39.216㎍/min. This enzyme hydrolyzed casein more rapidly than the hemoglobin.
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KEYWORD
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Bacillus subtilis, protease, soy sauce
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