ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: :An isolated bacterium strain named CN2 found in Vietnamese fish sauce has been identified as Bacillus subtilis. In an enzyme-producing medium with 0% and 8% NaCl concentration, the CN2 strain produced the maximum collagenase activity, 3.07 U/ml and 2.60 U/ml. The strain also produced gelatinase, but the maximum activity was only 1.03 U/ml at 8 h of incubation time and prolonged more than 22 h. Bacillus subtilis CN2, grown slowly in a medium containing 12% NaCl, showed a decreased rate of collagenase activity with a maximum activity of 1.60 U/ml at 18 h of incubation time. The culture supernatant of CN2 strain digested a purified native collagen from rat tail tendon as well as αs-casein at Met123-Lys124 position. Therefore The culture supernatant of CN2 can be used to produce healthy foods.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09474.x
Permalink