Determination of Extracellular Enzyme Activities of Bacillus spp. spores Isolated from Raw Milk

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Heat resistance spore-forming Bacillus spp. can survive the heat treatment process of milk, leading to spoilage of the final milk products. The aim of the study was to determine activities of extracellular protease and lipase enzymes from Bacillus spp. spores isolated from raw milk. A total of 7 spores belonged to genus Bacillus isolated from the raw milk, namely BT1, BT2, BT3, BT4, OM1, OM2 and OM3, respectively. Among of them, the OM1 isolate indicated the strongest extracellular protease enzyme activity after culturing at 37°C for 4 days, and the BT2 isolate indicated the strongest extracellular lipase enzyme activity after culturing at 37°C for 7 days.