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Isolation and Characteristics of Bacillus subtilis CN2 and its Collagenase Production
Author(s) -
Tran L. H.,
Nagano H.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09474.x
Subject(s) - bacillus subtilis , incubation , collagenase , strain (injury) , chemistry , microbiology and biotechnology , casein , bacteria , enzyme , incubation period , gelatinase , biochemistry , biology , anatomy , genetics
: 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 Met 123 ‐Lys 124 position. Therefore The culture supernatant of CN2 can be used to produce healthy foods.