Isolation and Identification of Protease Producing Bacteria in Kimchi

김치에서 단백질분해효소활성 균주분리 및 동정

  • 민승기 (풀무원 기술연구소) ;
  • 김정희 (풀무원 기술연구소) ;
  • 김태운 (경희대학교 생명과학대학 식품공학) ;
  • 김경남 (풀무원 기술연구소)
  • Published : 2003.08.01


Strains producing the protease, which is essential for growth of lactic acid bacteria and fermented kimchi, were screened and identified. Among five types of selected pulmuone kimchis (Jeonlado kimchi, ripened kimchi, yeolmu kimchi, kakdugi, and baechu kimchi), nine strains of bacteria were screened and identified by whole cell protein pattern and API test. The nine strains consisted of one of Lactobacillus sp., one of Leuconostoc sp., six of Bacillus sp., and one of Brevibacillus sp. The protease activities of these strains were compared with known strains (Bac. subtilis KCCM 12248 and Bac. licheniformis KCCM 11851) producing protease. Among tested strains, K-2 (Brevibacillus sp.) showed the highest value (0.11 unit/mg) in protease activity.


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