Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages

This study investigated the purification and biochemical characterization of the protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages. The optimized fermentation conditions were as follows: a fermentation time of 48 h, an initial pH of 6 and a fermentation temperature of 37 °C. The 37.7 kDa extracellular protease was purified using ammonium sulphate deposition, an ion exchange layer system and gel filtration. The...