Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Isolation and Identification of Protease Producing Bacteria in Kimchi

김치에서 단백질분해효소활성 균주분리 및 동정

  • Published : 2003.08.01
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Abstract

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.

김치의 가수분해효소로서 발효원으로 사용되고 균체증식에 필수적인 아미노산 생산에 관여하는 단백질분해호소를 생성하는 균주를 분리하여 동정하였다. 시판되는 풀무원 김치의 5종(전라도김치, 숙성김치, 열무김치, 포기김치, 맛김치)에서 단백질분해효소 활성을 지닌 균주 중 곰팡이와 효모를 제외하고 총 9주를 분리하여 whole cell protein pattern 및 API kit 으로 동정하여 각각의 균주들을 Lactobacillus sp. 1종, Leuconostoc sp. 1종, Bacillus sp. 6종, Brevibacillus sp. 1종으로 판정되었다. 분리된 9종과 단백질 분해효소 활성이 높은 표준균주인 Bacillus subtilis KCCM 12248와 Bacillus licheniformis KCCM 11851에 대해 단백질분해활성을 비교한 결과 김치에서 분리되는 K-2(Brevibacillus속)가 0.11 unit/mg으로 가장 높은 값을 보였다.

Keywords

References

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