Korean Journal of Microbiology (미생물학회지)

The Microbiological Society of Korea (한국미생물학회)
권호 표지

Isolation and Characterization of Bacillus cereus Secreting Proteases from Korean Soybean Paste

된장에 존재하는 Bacillus cereus의 분리 및 균주가 분비하는 단백질 가수분해효소의 특성에 관한 연구

  • 김성조 (호서대학교 자연과학대학 생명과학과) ;
  • 윤주희 (호서대학교 자연과학대학 생명과학과) ;
  • 이명숙 (호서대학교 자연과학대학 생명과학과) ;
  • 김한복 (호서대학교 자연과학대학 생명과학과)
  • Published : 1997.06.01
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Abstract

To elucidate whether there are bacteria excreting proteases in Korean traditional fermented food, soybean paste (Doen-Jang) or not, well growing bacteria with halos were isolated on the qkim milk agar media. The strains were identified as Bacillu, cereus JH-1, B. cereus SH-5, B. cereus SH-7 through various physiological and biochemical tests, VlTEK system, and MIDI system. The extracellular proteases of the strain JH-1, and SH-5, were optimal at pH 9, 40^{\circ}C.$, and the protease of strain SH-7 at pH 8 and 50^{\circ}C.$. Also hemolysis activities of the three strains were observed on the hlood agar media.

한국의 전통 발효식품인 된장에서 단백질 분해효소를 분비하는 미생물의 존재를 규명하기 위해, skim milk 한천배지를 이용하여 투명환을 보이는 균주들을 얻었고, 각종 생리 및 생화학적 검사, VITEK system, MIDI system을 통해 이들 중, JH-1, SH-5, SH-7의 3 strain이 Bacillus cereus임을 동정하였다. JH-1과 SH-5 균주가 분비하는 단백질 분해효소는 pH 9와 40^{\circ}C.$에서 최적활성을 보였으며, SH-7 균주는 pH 8과 50^{\circ}C.$에서 최적활성을 보였다. 또한 이들 3균주는 blood agar plate에서 용혈능력을 보였다.

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