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V. parahaemolyticus ATCC 17802 에 의한 Alkaline Protease 생산조건(2) KCI 등재

Production Condition of Alkaline Protease by V. parahaemolyticus ATCC 17802 (2)

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한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)
초록

V. parahaemolyticus possessed an extracellular alkaline protease activity during the stationary growth phase. Various factors such as initial pH of medium, incubation temperature and shaking rate were investigated for optimizing the production of allcaline protease from V. parahaemolyticus ATCC 17802. Maximal activity of the protease was obtained when the bacteria were grown in 2% skim milk medium in 0.1 M tris/HCl buffer (pH 7.6). Maximal activity of the protease was obtained when the bacteria were grown at initial pH of 7.6, incubation temperature of 37℃ and shaking rate of 250 rpm.

저자
  • 이재우
  • 차재호
  • 양지영
  • 강현록
  • 한종흔
  • 황미경