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

页码：284 / 286

页数：3

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