오징어 젓갈로 부터 분리한 protease를 생산하는 H5-2 균주는 Halobacterium 속 균으로 동정되었으며 NaCl 2.0M 이하의 배지에서는 생육하지 못하는 고도 호염성균이었고, 이 균의 protease 생산은 Nan 4.5M, yeast extract 0.4%, gelatin 1.5%를 첨가한 pH7.0의 Norberg & Hofsten 배지에서 $38^{circ}C$로 $4{sim}5$일간 배양했을 때 가장 양호하였다.
A bacterial strain which produce a high level of protease was isolated from a commercial salted fish, squid jetkal. This strain was identified as a strain belong to the genus Halobacterium and was found to be extremely halophilic : more than 2.0M of sodium chloride was required for the growth. The protease production by the strain was maximized when grown on Norberg & Hofsten medium containing 4.5M sodium chloride, 1.5% gelatin and 0.4% yeast extract (initial pH 7.0) for 108hrs at $38^{circ}C$.
