Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food

摘要: Three types of bacteria strains, which are Bacillus sp., Enterococcus gallinarum and thuringiensis have been isolated previously from Malaysiantraditional fermented food. The proteolytic activities the three strains werescreened on skim milk agar plate. After 24 hours incubation at 37°C, proteolyticactivity was observed based holozone formation plate witha diameter 0, 1.9, 3.2 cm respectively for Enterococcusgallinarum thuringiensis. all strainswere characterized optimum temperature, temperature stability, optimumpH, pH substrate specificity effect metal ions towards activity. Allthree showed activity 50°C. sp. andBacillus were 8.5, while showedmaximum enzyme 0.068±0.003 U/ml 7.5. ofthe stable in range 30°C to 50°C exhibited rapiddecrease when incubated 60°C 60 minutes. Proteolytic allstrains a broad 4.5 10.6. strainsdisplayed high casein, gelatin fibrin but very low forbovine serum albumin. enhanced by Cu2+,Ca2+, Mg2+, Fe2+ Zn2+, gallinarumwas only slightly Zn2+.