title: Characterization of proteases produced by newly isolated and identified proteolytic microorganisms from fermented fish (Budu).
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.
authors.affiliation: Department of Agro-industry, Faculty of Natural Resources, Prince of Songkla University, 90110, Hatyai, Thailand.
authors.forename: W
authors.initials: W
authors.lastname: Choorit
authors.forename: P
authors.initials: P
authors.lastname: Prasertsan