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http://dx.doi.org/10.4014/kjmb.1403.03006

Isolation of Fibrinolytic Yeasts from Korean Traditional Fermented Soybean  

Yi, Jae-Hyoung (Agro-food Research Institute, Gangwondo Agricultural Research and Extension Services)
Heo, Nam-Kee (Agro-food Research Institute, Gangwondo Agricultural Research and Extension Services)
Choi, Byung-Gon (Agro-food Research Institute, Gangwondo Agricultural Research and Extension Services)
Park, Eun-Hee (Department of Food Science and Biotechnology, Kangwon National University)
Kwun, Se-Young (Department of Food Science and Biotechnology, Kangwon National University)
Kim, Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University)
Hong, Wun-Pyo (Rainbow Biotech Co.)
Yeo, Soo-Hwan (Fermentation and Food Processing Division, Department of Agrofood Resources, NAAS, RDA)
Baek, Seong-Yeol (Fermentation and Food Processing Division, Department of Agrofood Resources, NAAS, RDA)
Publication Information
Microbiology and Biotechnology Letters / v.42, no.2, 2014 , pp. 184-189 More about this Journal
Abstract
Yeast strains demonstrating fibrinolytic activity were isolated from traditional fermented soybean in Gangwon province, Korea. The AFY-1 strain isolated from fermented soybean paste showed the highest fibrinolytic activity (3.5 U/mg protein) corresponding to a 1.75 fold higher fibrinolytic activity compared with the plasmin (2.0 U/mg protein). The optimum temperature for the growth of AFY-1 strain was $32^{\circ}C$. Analysis of 18S rRNA gene sequence and carbon source utilization pattern indicated that the AFY-1 strain shares the highest homology (99%) with Saccharomycetales sp.
Keywords
Fermented soybean; yeast; fibrinolytic enzyme activity;
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Times Cited By KSCI : 12  (Citation Analysis)
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