Microbial proteases are more economical than plant- and animal-derived proteases due to their ease of production and high activity. This study aimed to optimize the production of proteases from fermentative food-derived microorganisms. Five strains with proteolytic activity among 50 Bacillus sp. were first screened. Two strains with high protease activity were identified: Bacillus amyloliquefaciens SRCM 102139 and Bacillus subtilis SRCM 104999. SRCM 102139 strain and SRCM 104999 strain had the highest protease activity in 0.8% glucose and 0.3% yeast extract, and in 0.8% starch and 0.1% soy peptone, respectively. The production of protease for two strains was optimized by the Central Composite Design (CCD) under response surface methodology. The optimal conditions for protease production in SRCM 102139 were 0.5% and 0.347%, pH 6.0, for carbon (glucose) and nitrogen (yeast extract springer 0202) sources, respectively, with a predicted value of 0.929 U/mL. Additionally, the optimal conditions for protease production in SRCM 104999 were 0.5% and 0.5%, pH 6.7, for carbon (starch) and nitrogen (soy peptone HSP-349) sources, respectively, with a predicted value of 0.431 U/mL. The actual protease activities of SRCM 102139 and SRCM 104999 under the established conditions were 0.926 U/mL and 0.428 U/mL, respectively, closely matching the predicted values.

Abstract
서 론
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결과 및 고찰
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감사의 글
References
Author Information

• 소윤상(전북대학교 식품공학과) | Yun-Sang So (Department of Food Science and Technology, Jeonbuk National University)
• 조성호(재단법인 발효미생물산업진흥원) | Sung Ho Cho (Microbial Institute for Fermentation Industry)
• 김준태(재단법인 발효미생물산업진흥원) | Jun Tae Kim (Microbial Institute for Fermentation Industry)
• 김광표(전북대학교 식품공학과, 전북대학교 농축산식품융합학과) | Kwang-Pyo Kim (Department of Food Science and Technology, Jeonbuk National University, Department of Agricultural Convergence Technology, Jeonbuk National University)
• 민경현(전북대학교 약학과) | Kyung Hyun Min (School of Pharmacy and Institute of New Drug Development, Jeonbuk National University) Corresponding Author
• 서동호(전북대학교 식품공학과, 경희대학교 식품생명공학과) | Dong-Ho Seo (Department of Food Science and Technology, Jeonbuk National University, Department of Food Science and Biotechnology, Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University) Corresponding Author