The purification and characterization of the protease produced by Bacillus amyloliquefaciens V656
碩士 === 淡江大學 === 生命科學研究所碩士班 === 93 === A protease producing microorganism, Bacillus amyloliquefaciens V656, capable of utilizing whole milk powder as nutrition source was screened out from the soils in central Taiwan. In this research, whole milk powder was fermented by B. amyloliquefaciens V656 to p...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/23576991631628357608 |
| Summary: | 碩士 === 淡江大學 === 生命科學研究所碩士班 === 93 === A protease producing microorganism, Bacillus amyloliquefaciens V656, capable of utilizing whole milk powder as nutrition source was screened out from the soils in central Taiwan. In this research, whole milk powder was fermented by B. amyloliquefaciens V656 to produce protease. An optimal protease activity55.15 U/mL was obtained with a medium containing 0.5% milk powder，0.05% MgSO4．7H2O，0.1% K2HPO4 at pH 7,100 mL, 30℃.A protease was purified from the culture supernatant with ammonium sulfate precipitation followed by DEAE-Sepharose column chromatogrephy and Sephacryl-S100 gel chromatography. The purified protease was stable within pH 6-9. The optimal temperature and pH for the protease were 50℃ and 7 respectively. The molecular weight of the protease was 29 KDa assayed by SDS-PAGE. EDTA and marmite irons showed inhibitory effect on this protease.
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