Journal
JOURNAL OF FOOD SCIENCE
Volume 67, Issue 3, Pages 1184-1187Publisher
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2002.tb09474.x
Keywords
collagenase; gelatinase; rat tail tendon; alpha s-casein; native collagen
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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/mI 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 as-casein at Met(123)-Lys(124) position. Therefore The culture supernatant of CN2 can be used to produce healthy foods.
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