http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
김치로부터 분리된 Bacillus subtilis KMKW4의 amylase 생산 및 효소활성
양수진 ( Su Jin Yang ),강은지 ( Eun Ji Kang ),이래현 ( Rae Hyun Lee ),정희경 ( Hee Kyoung Jung ),박창수 ( Chang Su Park ),홍주헌 ( Joo Heon Hong ) 한국키틴키토산학회 2014 한국키틴키토산학회지 Vol.19 No.1
In this study, one GRAS strain was screened from Kimchi, a Korean traditional fermented food, as a microorganism producing amylase due to formation of clear zone on the medium including soluble starch. From the analysis of the gene sequence of 16S ribosomal RNA, the strain was identified as Bacillus subtilis, therefore was named with Bacillus subtilis KMKW4. When the nutrient broth medium was prepared with 3% NaCl, 5% glucose and the initial medium pH 6.0, the B. subtilis KMKW4 was showed the maximum growth. Among soluble starch, corn starch, maize amylopectin and wheat starch, corn starch was the most effective carbon source in the production of amylase by B. subtilis KMKW4. The amylase from B. subtilis KMKW4 showed the highest activities at pH 6.0 and 50°C conditions, and corn starch was the most proper substrate on the enzyme activity. When the corn starch was used as substrate, the production of sugars by enzyme activity was increased for 24 hr and then the enzyme activity was maintained constantly.