Bacillus sp . CW - 1121 이 생성하는 Alkaline Protease 의 특성 및 작용양상 = Characteristic and Action Pattern of Alkaline Protease Produced from Bacillus sp . CW - 1121

다국어 초록 (Multilingual Abstract)

An alkaline protease producting bacteria was isolated from soil and identified as Bacillus sp. CW-1121. It was found that the production of alkaline protease reached to maximum when casein, (NH₄)₂HPO₄, MgSO₄, fructose as organic and inorganic nitrogen, inorganic salt and carbon source added in culture medium. The optimum temperature and pH for the purified enzyme activity were 40℃ and pH 10.0 respectively. The enzyme was relatively stable in the pH range of pH 9.0∼11.0 and at the temperature below 50℃. The activity of the purified enzyme was inhibited by Hg^(2+) and Fe^(2+), whereas Mn^(2+) and K^+ gave rather activating effects on the enzyme activity. PCMB, 2,4-DNP, ε-aminocaproic acid did not show inhibitory effect in the proteolytic activity of alkaline protease but ethylenediaminetetraacetic acid inhibited the enzyme activity. The reaction of this enzyme followed typical Michaels Menten kinetics with the K_m value of 1.25×10^(-4) M/1 with the V_(max) of 7.14 ㎍/min for casein.