CHARACTERIZATION OF PROTEASES PRODUCED BY NEWLY ISOLATED AND IDENTIFIED PROTEOLYTIC MICROORGANISMS FROM FERMENTED FISH (BUDU)

被引：11
|
作者：
CHOORIT, W [1 ]
PRASERTSAN, P [1 ]
机构：
[1] PRINCE SONGKLA UNIV,FAC NAT RESOURCES,DEPT AGROIND,HAT YAI 90110,THAILAND
来源：
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1992年 / 8卷 / 03期
关键词：
BACILLUS; BUDU; FERMENTATION; FISH; PROTEASES;
D O I：
10.1007/BF01201880
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Eight different strains of Bacillus were isolated from fermented fish (Budu) and their proteolytic enzyme activities were determined after 18 h cultivation at room temperature (35-degrees-C). Four isolates possessed high protease activities. Optimum pH for these enzymes was between 7.0 and 8.0 and the optimal temperature was 55-degrees-C. The proteases retained 40% of their original activity after 20 min at 55-degrees-C but lost all activity at 65-degrees-C. Three of the four isolates were identified as Bacillus subtilis, the fourth as Bacillus licheniformis.
引用
收藏
页码：284 / 286
页数：3
相关论文
共 50 条
  • [21] Characterization and Optimization of an Anti-Aeromonas Bacteriocin Produced by Lactococcus lactis Isolated from Hukuti Maas, an Indigenous Fermented Fish Product
    Kumar, Mukesh
    Jain, Alok Kumar
    Ghosh, Moushumi
    Ganguli, Abhijit
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2014, 38 (03) : 935 - 947
  • [22] Identification and characterization of the Lactic Acid Bacteria isolated from Malaysian fermented fish (Pekasam)
    Muryany, Ida M. Y.
    Salwany, Ina M. Y.
    Ghazali, A. R.
    Hing, H. L.
    Fadilah, Nor R.
    INTERNATIONAL FOOD RESEARCH JOURNAL, 2017, 24 (02): : 868 - 875
  • [23] Purification and Characterization of an Extracellular Acidic Protease of Pediococcus pentosaceus Isolated from Fermented Fish
    Xu, Yanshun
    Dai, Mengjie
    Zang, Jinhong
    Jiang, Qixing
    Xia, Wenshui
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2015, 21 (05) : 739 - 744
  • [24] FRAGMENTATION OF HEPARIN BY ENZYMES FROM NEWLY ISOLATED MICROORGANISMS
    BOHN, JR
    OTTO, MK
    KULBE, KD
    ARZNEIMITTEL-FORSCHUNG/DRUG RESEARCH, 1991, 41-1 (04): : 456 - 460
  • [25] Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal
    Albano, Helena
    Todorov, Svetoslav D.
    van Reenen, Carol A.
    Hogg, Tim
    Dicks, Leon M. T.
    Teixeira, Paula
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2007, 116 (02) : 239 - 247
  • [26] CHARACTERIZATION OF YEASTS FROM FERMENTED SAUSAGES PRODUCED IN UMBRIA (ITALY) AND PRELIMINARY EVALUATION OF THEIR PROTEOLYTIC AND LIPOLYTIC-ACTIVITY
    BUZZINI, P
    HAZNEDARI, S
    INDUSTRIE ALIMENTARI, 1995, 34 (338): : 620 - 625
  • [27] Evaluation of antimicrobial and proteolytic activity of enterococci isolated from fermented products
    Veljovic, Katarina
    Fira, Djordje
    Terzic-Vidojevic, Amarela
    Abriouel, Hikmate
    Galvez, Antonio
    Topisirovic, Ljubisa
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2009, 230 (01) : 63 - 70
  • [28] Fermentative Properties of Proteolytic Pediococcus Strains Isolated from Salt Fermented Fish Hydrolysate Prepared Using Freshwater Fish Rohu (Labeo rohita)
    Siddegowda, G. S.
    Bhaskar, N.
    Gopal, Shubha
    JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2017, 26 (03) : 341 - 355
  • [29] Evaluation of antimicrobial and proteolytic activity of enterococci isolated from fermented products
    Katarina Veljovic
    Djordje Fira
    Amarela Terzic-Vidojevic
    Hikmate Abriouel
    Antonio Galvez
    Ljubisa Topisirovic
    European Food Research and Technology, 2009, 230 : 63 - 70
  • [30] Optimization and characterization of pullulan produced by a newly identified strain of Aureobasidium pullulans
    Haghighatpanah, Negar
    Mirzaee, Homaira
    Khodaiyan, Faramarz
    Kennedy, John F.
    Aghakhani, Ali
    Hosseini, Seyed Saeid
    Jahanbin, Kambiz
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 152 (152) : 305 - 313
12345