Micrococcus sp. HJ19에서 체외분비 단백질 분해효소의 생산조건과 효소특성 = Production Condition and Characterization of Extracellular Protease from Micrococcus sp. HJ-19

국문 초록 (Abstract)

단백질 분해효소는 아미노산 간에 존재하는 공유결합인 펩티드 결합을 절단하는 효소이며, 세계적으로 가장 많이 판매되는 효소이다. 해양 심층수로부터 분리된 Micrococcus sp. HJ19의 체외분비 단백질 분해효소를 생산하는 최적의 배지조건을 조사하기 위하여 기본배지로 변형 STY 배지(1% tryptone, 0.15% yeast extract, 0.01% NaCl, 여과살균한 바닷물)를 사용하였다. 탄소원으로 포도당보다 갈락토오스를 사용하였을 때 1.3배로 높은 활성을 보여주었으며, 질소원으로는 casamino acid를 사용하였을 때 가장 낮은 활성을 보여준 반면, 맥아추출물을 사용하였을 때 가장 높은 활성을 나타내었다. 생산된 체외단백질 분해효소는 $35^{\circ}C$에서 최적의 활성을 나타내었으며, 최적 pH는 8.5로 판명되었다.

다국어 초록 (Multilingual Abstract)

Proteases are degradative enzymes which hydrolyze a peptide bond between amino acids and they are abundantly applied to commercial field. In order to investigate optimal medium compositions of carbon and nitrogen source for enzyme production, modified STY medium containing 0.15% yeast extract were used as basal medium. When galactose was used as carbon source, enzyme activity showed 1.3 higher than that of glucose. For nitrogen source addition of casamino acids to basal medium in place of tryptone showed lowest activity, whereas addition of malt extract showed maximal activity. The optimum temperature and pH of extracellular protease were found to be $35^{\circ}C$ an pH 8.5.

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