Comparative study of proteolytic activity of protease-producing bacteria isolated from thua nao.docVIP

Maejo Int. J. Sci. Technol. 2009, 3(02), 269-276 Maejo International Journal of Science and Technology ISSN 1905-7873 Available online at www.mijst.mju.ac.th Short Communication Comparative study of proteolytic activity of protease-producing bacteria isolated from thua nao Katekan Dajanta , Shannaphimon Wongkham , Phichaya Thirach , Prapaporn Baophoeng , 1 2 3 3 1 4 3,* Arunee Apichartsrangkoon , Panupong Santithum and Ekachai Chukeatirote 1 Department of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand 2 Scientific Technological Instruments Centre, School of Science, and School of Agro-Industry, 3 4 Mae Fah Luang University, Chiang Rai 57100, Thailand *Corresponding author, e-mail: ekachai@mfu.ac.th Received: 26 August 2008 / Accepted: 20 May 2009 / Published: 21 May 2009 Abstract: Thua nao is a Thai traditional fermented soya bean product with distinct flavour and aroma. This study was carried out to screen the potential protease-producing bacteria during the fermentation process. Of 171 strains, there were 169 bacterial isolates (98.8%) exhibiting proteolytic activity. Two potential isolates namely TN51 and TN69 showing highest activity as indicated by the widest clear zones (2.73 and 2.65 cm, respectively) were selected for further study. Using five different protein-based media, we found that the medium composition had an influence on the enzyme activity. Keywords: thua nao, fermented soya bean, protease-producing bacteria, B