음식물 쓰레기로부터 Protease를 생산하는 B. amyloliquefaciens JH-35의 분리 및 특성
Isolation and Characterization of Protease Producing B. amyloliquefaciens JH-35 from Food Waste
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BACKGROUND: Recent studies have described the importance of microbes and enzymes that can compost food waste. This study was carried out to improve production of protease of isolated microbes from food waste. METHODS AND RESULTS: Seven bacteria isolated from various sources were screened for protease production by adding skim milk into the agar medium. About 7 microbes producing protease were tested, and strain JH-35 showed the highest protease activity among them. The strain was identified as Bacillus amyloliquefaciens JH-35 based on morphological, cultural, physiological characteristics and 16S rRNA. In the fermentation experiment, the assay B. amyloliquefaciens JH-35 showed the highest protease activity in the condition of 1% glucose, 1.5% yeast extract and 0.2% K2HPO4. The optimal condition of culture with temperature 35℃, initial pH of 7 and shaking speed of 200 rpm and 24 hr. CONCLUSION: The protease of the B. amyloliquefaciens JH-35 had its activity at pH 7 and the optimal culture time was 24 hr. Also, B. amyloliquefaciens JH-35 was high salt tolerance. Our results suggest that B. amyloliquefaciens JH-35 from food waste may have the potential to degrade protein and carbohydrate in food waste.
Abstract
BACKGROUND: Recent studies have described the importance of microbes and enzymes that can compost food waste. This study was carried out to improve production of protease of isolated microbes from food waste. METHODS AND RESULTS: Seven bacteria isolated from various sources were screened for protease production by adding skim milk into the agar medium. About 7 microbes producing protease were tested, and strain JH-35 showed the highest protease activity among them. The strain was identified as Bacillus amyloliquefaciens JH-35 based on morphological, cultural, physiological characteristics and 16S rRNA. In the fermentation experiment, the assay B. amyloliquefaciens JH-35 showed the highest protease activity in the condition of 1% glucose, 1.5% yeast extract and 0.2% K2HPO4. The optimal condition of culture with temperature 35℃, initial pH of 7 and shaking speed of 200 rpm and 24 hr. CONCLUSION: The protease of the B. amyloliquefaciens JH-35 had its activity at pH 7 and the optimal culture time was 24 hr. Also, B. amyloliquefaciens JH-35 was high salt tolerance. Our results suggest that B. amyloliquefaciens JH-35 from food waste may have the potential to degrade protein and carbohydrate in food waste.
참고문헌 (26)
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