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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Production and Characterization of Protease from an Extremely
Halophilic Halobacterium sp. PB407) ผู้เขียน: Werasit Kanlayakrit, ปรียานุช บวรเรืองโรจน์, Takuji Oka, Masatoshi Goto สื่อสิ่งพิมพ์:pdf AbstractIn order to accelerate the fish sauce fermentation by using enzyme, the production of protease from
Halobacterium sp. PB407 isolated from Thai fish sauce was investigated. This strain could produce high
protease inM73 medium containing 4 M (24%, w/v) NaCl, pH 7.0 at 37?C in shaking condition for 5days.
Its production of protease in 2.5 L mini jar fermentor was investigated at 37?C, 50 rpm agitation and
aeration at 0.5 vvm. The protease production time was shorten to only 96 hrs. The optimum pH and
temperature for maximal protease activity was 8.0 and 40?C, respectively. This protease had marked
halophilic properties, showing maximum activities in the presence of 2.13 M NaCl. In addition, this
Halobacterium sp. PB407 was further identified. Based on 16S rRNA sequence data, the bacteria was
concluded as a Halobacterium salinarum. |
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