Abstract
Eight different strains ofBacillus were isolated from fermented fish (Budu) and their proteolytic enzyme activities were determined after 18 h cultivation at room temperature (35° C). Four isolates possessed high protease activities. Optimum pH for these enzymes was between 7.0 and 8.0 and the optimal temperature was 55° C. The proteases retained 40% of their original activity after 20 min at 55° C but lost all activity at 65° C. Three of the four isolates were identified asBacillus subtilis, the fourth asBacillus licheniformis.
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Choorit, W., Prasertsan, P. Characterization of proteases produced by newly isolated and identified proteolytic microorganisms from fermented fish (Budu). World J Microbiol Biotechnol 8, 284–286 (1992). https://doi.org/10.1007/BF01201880
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DOI: https://doi.org/10.1007/BF01201880