Screening of Bacillus subtilis strains capable of producing extracellular hydrolases, including lipolytic enzyme was carried out. Within the scope of this study, total 61 strains were isolated from various domestic specific environmental samples such as seawater, soil, Jeju ranch, hot spring, salt farm, and fermented food and identified as Bacillus subtilis based on 16S rRNA sequences. Among the isolates, 4 strains had extracellular lipase activity. The growth profile of the strains revealed that 4 strains showed well growth at 50℃, 3 strains at 55℃, and pH 7.0. All strains could tolerate salinity up to 5%(w/v), 3 strains up to 10%(w/v), and only one strain showed growth at 15%(w/v). Additionally, amylolytic and proteolytic activities were detected in these strains. The highest lipolytic, amylolytic, and proteolytic activity was detected in Bacillus subtilis YS-YR 5A. These results demonstrate the potential application of extracellular hydrolase-producing Bacillus subtilis strains, especially strain YS-YR 5A, as fermentation starter to enhance the functionality and multiplication of functional natural products in the food/medicine/cosmetics/bio industries.

서 론
재료 및 방법
    균주 분리, 동정 및 배양
    세포외 분해 효소 생산능 분석
결과 및 고찰
    균주 분리, 동정 및 배양
    세포외 분해효소
요 약
감사의 글

• 간밧 다리마(신라대학교 바이오식품공학과 & 해양극한미생물연구소) | Dariimaa Ganbat (Department of Food Biotechnology and Research Center for Extremophiles & Marine Microbiology, Silla University, Busan 46958, Republic of Korea)
• 김민경(신라대학교 바이오식품공학과 & 해양극한미생물연구소) | Min Kyeong Kim (Department of Food Biotechnology and Research Center for Extremophiles & Marine Microbiology, Silla University, Busan 46958, Republic of Korea)
• 박보현(신라대학교 바이오식품공학과 & 해양극한미생물연구소) | Bo Hyeon Park (Department of Food Biotechnology and Research Center for Extremophiles & Marine Microbiology, Silla University, Busan 46958, Republic of Korea)
• 이상재(신라대학교 바이오식품공학과 & 해양극한미생물연구소) | Sang-Jae Lee (Department of Food Biotechnology and Research Center for Extremophiles & Marine Microbiology, Silla University, Busan 46958, Republic of Korea) Corresponding author
• 이용직(서원대학교 바이오코스메틱학과) | Yong-Jik Lee (Department of Bio-Cosmetics, Seowon University, Cheongju 28674, Republic of Korea)
• 남개원(서원대학교 바이오코스메틱학과) | Gaewon Nam (Department of Bio-Cosmetics, Seowon University, Cheongju 28674, Republic of Korea)
• 조석철(서원대학교 식품공학과) | Seok-Cheol Cho (Department of Food Science & Engineering, Seowon University, Cheongju 28674, Republic of Korea) Corresponding author