Isolation and characteristics of Bacillus subtilis CN2 and its collagenase production

Tran L.H., Nagano H.

Institute of Food Technology-Biotechnology, Hanoi University of Technology, 1-Dai Co Viet Road, Hanoi, Viet Nam; Dept. of Home Economics, Faculty of Education, Gifu University, Gifu 501-11, Japan Abstract: 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 s-casein at Met123-Lys 124 position. The culture supernatant of CN2 can be used to produce healthy foods. Author Keywords: s-casein; Collagenase; Gelatinase; Native collagen; Rat tail tendon Index Keywords: Bacillus subtilis; Bacteria (microorganisms) Year: 2002 Source title: Journal of Food Science Volume: 67 Issue: 3 Page : 1184-1187 Cited by: 6 Link: Scorpus Link Correspondence Address: Nagano, H.; Dept. of Home Economics, Faculty of Education, Gifu University, Gifu 501-11, Japan; email: nagano@cc.gifu-u.ac.jp ISSN: 221147 CODEN: JFDSA Language of Original Document: English Abbreviated Source Title: Journal of Food Science Document Type: Article Source: Scopus Authors with affiliations:
1. Tran, L.H., Institute of Food Technology-Biotechnology, Hanoi University of Technology, 1-Dai Co Viet Road, Hanoi, Viet Nam 2. Nagano, H., Dept. of Home Economics, Faculty of Education, Gifu University, Gifu 501-11, Japan

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