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Purification and Characterization of a Fibrinolytic Enzyme Produced from Bacillus amyloliquefaciens K42 Isolated from Korean Soy Sauce.  

윤경현 (영남대학교 자연자원대학 응용미생물학과)
이은탁 (영남대학교 자연자원대학 응용미생물학과)
김상달 (영남대학교 자연자원대학 응용미생물학과)
Publication Information
Microbiology and Biotechnology Letters / v.31, no.3, 2003 , pp. 284-291 More about this Journal
Abstract
Bacillus amyloliquefaciens K-42, which produces strongly a fibrinolytic enzyme, Was isolated from Ganjang, a traditional Korean soy sauce. The fibrinolytic enzyme was purified to homogeneity by ammonium sulfate fractionation, ion-exchange chromatography on DEAE-Sephadex A-50, gel chromatography on Sephadex G-100, and gel chromatography on Sephadex G-75 of the culture filtrate of Bacillus amyloliquefaciens K42. The purified enzyme showed the specific activity of 59.4 units per milligram, which was increased by 17.1 fold over the culture broth. And the molecular weight of purified fibrinolytic enzyme was confirmed to be about 45,000 Dalton by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The enzyme activity was relatively stable at pH 4.0-10.0 and the optimum pH was 8.0. The activity of the purified enzyme was increased by $Mg^{2+}$ , Cu$^{2+}$ but the enzyme was totally inhibited by $Ba^{2+}$ $Hg^{2+}$ In addition, the enzyme activity was potently inhibited by EDTA, EGTA and CDTA. It was concluded that the purified enzyme was a metalloprotease. And Km value was 2.03 mg/ml to fibrin.
Keywords
Fibrinolytic enzyme; Bacillus amyloliquefaciens; purification;
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