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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Isolation and Characterization of Salt-Loving Protease Producing Bacteria form Fish Sauce Samples) ผู้เขียน: Werasit Kanlayakrit, ปรียานุช บวรเรืองโรจน์ สื่อสิ่งพิมพ์:pdf AbstractFermented fish samples from fish sauce factories in the eastern part of Thailand were used as sources for the isolation of salt-loving protease-producing bacteria. The conditions for optimal growth and salt-loving protease production were established for the extremely halophilic bacteria. Two hundred and eighty five strains of halophilic bacteria were isolated. Among these isolated strains, a totally ten strains of extremely halophilic bacteria exhibited the highest salt-loving proteases producing ability. Maximal growth and salt-loving proteases of these strain occurred in mM73 agar medium at 4M (24 %, w/v) NaCl. On the other hand, bacterial growth and salt-loving protease activity did not occur when NaCl concentration in mM73 agar medium was lowered to 2M (12 %, w/v). All of these strains were further secondary screened in liquid medium. These selected strains were cultured on a rotary shaker at 200 rpm at 37 ?C in M73 liquid medium with 4M (24 %, w/v) NaCl at pH 7. The bacteria strain PB407 exhibited the highest salt-loving protease activity. In addition, the strain PB407 was identified and characterized. It was a Gram-negative, rod. The colonies were circle with red pigmentation. Growth occurred in a medium containing 17.5-25 % NaCl. Based on the data obtained in this study, it was concluded that the extremely halophilic bacteria strain PB407 belonged to the genus Halobacterium. |
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. |
ที่มา:Kasetsart Journalหัวเรื่อง:Isolation and Characterization of Salt-Loving Protease Producing Bacteria from Fish
Sauce Samples |
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