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Isolation and Optimized Culture Conditions of Fibrinolytic Enzyme Producing Strain Isolated from Korean Traditional Soybean Sauce  

Baek, Seong-Yeol (Fermentation & Food Processing Division, Department of Agro-food Resource, NAAS, RDA)
Yun, Hye-Ju (Fermentation & Food Processing Division, Department of Agro-food Resource, NAAS, RDA)
Park, Heui-Dong (Department of Food Science & Technology, Agro Biotechnology Education Center, Kyungpook National University)
Yeo, Soo-Hwan (Fermentation & Food Processing Division, Department of Agro-food Resource, NAAS, RDA)
Publication Information
Microbiology and Biotechnology Letters / v.39, no.4, 2011 , pp. 330-336 More about this Journal
Abstract
Bacterial strains exhibiting fibrinolytic activity were screened from traditional Korean soybean sauce. The Fibrinolytic activities of the various isolated microorganism were further examined and the superior strain YJ11-21 was selected for further analyses. Gene sequence analysis of 16S rDNA of the YJ11-21 strain revealed Bacillus licheniformis. Optimal culture conditions were investigated in order to maximize the production of the fibrinolytic enzyme by YJ11-21. Amongst the carbon sources tested, glucose was the most effective for enzyme production and amongst the nitrogen sources tested, yeast extract was seen to be the most effective. A one percent addition of NaCl to the medium resulted in the highest fibrinolytic activity. Interestingly, a 10% addition of NaCl resulted in a high activity together with a high cell growth rate. Therefore, YJ11-21 is speculated of being a halotolerant. The optimum pH and temperature for enzyme production were a pH of 9.0 and $30^{\circ}C$, respectively.
Keywords
Bacillus sp.; 16S rDNA; soybean sauce; fibrinolytic enzyme;
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