NaCl-activated extracellular proteinase from Virgibacillus sp SK37 isolated from fish sauce fermentation

作者：Sinsuwan S; Rodtong S; Yongsawatdigul J^*

来源：Journal of Food Science, 2007, 72(5): C264-C269.

DOI：10.1111/j.1750-3841.2007.00375.x

• bacterial proteinase
• fish sauce
• moderately halophilic bacterium
• NaCl-activated proteinase
• Virgibacillus sp.

Virgibacillus sp. SK37 exhibited high extracellular proteolytic activity in skim milk broth containing 10% NaCl. Optimum conditions of the crude proteinase were at pH 8.0 and 65 degrees C. The proteinase was strongly inhibited by phenylmethanesulfonyl fluoride (PMSF) and preferably hydrolyzed Suc-Ala-Ala-Pro-Phe-AMC, suggesting the serine proteinasewith a subtilisin-like characteristic. Proteolytic activity increased with NaCl concentration up to 20%. Ca2+ activated the enzyme activity but reduced enzyme stability at 65 degrees C. Several proteinases with dominant molecular mass (MW) of 81, 67, 63, 50, 38, and 18 kDa were detected on native-polyacrylamide gel electrophoresis (native-PAGE) activity staining in the absence and presence of 25% NaCl. These results demonstrated that Virgibacillus sp. SK37 produced salt-activated extracellular proteinases. Virgibacillus sp. SK37 could be a promising strain for starter culture development used in fish sauce fermentation.

• 出版日期2007-7