大豆醱酵를 위한 Bacillus subtilis 菌株의 純粹分離에 관한 연구

Studies on the Selection and the Identification of Bacillus subtilis for Fermentation of Soybean

The study was carried out to investigate for the property of Bacillus strains, on the native growthed microflora in Korean native soybean paste, and Bacillus strains of the high enzyme producing, were selected and identificated, from the microflora, that is, identificated Bacillus strains beared resemblance to B. subtills, on the colony, appearance was pellicle, surface's spreading, color creamy-thin browned, colony elevation flated, and edge lobated, the identfficated B. subtills strain named for the B. subtilis SCF. For the protease activity of B. subtilis SCF, according to the variation with pH, the pH stability was pH 7~8, and on the its protease activity, optimum temperature was 40$\circ$C, on the other hand, temperature of the highest stability of the protease was 50$\circ$C.