**4.1 Microorganisms for the production of salt-tolerant proteases**

Salt-tolerant proteases were produced from halotolerant microorganisms; Halobacterium salinarium, Bacillus sp., Halobacterium halobium, Halomonas sp., Halobacillus sp., Virgibacillus sp., Oceanobacillus sp., Saccharomyces cerevisiae, Aspergillus sp.,etc (Barbosa et al., 2006; Jeong et al., 2001; Kim et al., 2004). However, few of them have been purified and characterized to be acid proteases. They are proteases produced by B. subtilis JM3 from anchovy sauce (W.J. Kim and S.M. Kim, 2005), B. megaterium KLP-98 from fermented squid (Fu et al., 2008), Rhizopus japonicus (Chung, 1984), and A. oryzae LK-101 from the traditional Korean soybean paste (Hwang et al., 2010).
