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Studies on Proteolytic and Fibrinolytic Activity of Bacillus subtilis JM-3 Isolated from Anchovy Sauce  

Lee, Sang-Soo (Faculty of Marine Bioscience and Technology, Kangnung National University)
Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Kangnung National University)
Park, Uk-Yeon (Department of Food and Life Science, Gangwon Provincial University)
Kim, Hee-Yun (Division of Food Additives, Korea Food and Drug Adminstration)
Shin, Il-Shik (Faculty of Marine Bioscience and Technology, Kangnung National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.2, 2002 , pp. 283-289 More about this Journal
Abstract
This study was performed to search for potential microorganism that has rapid fermenting and physiological function from anchovy sauce. We isolated three bacterial strains, JM-1, JM-2, and JM-3 with proteolytic and fibrinolytic activity from anchovy sauce. Among the 3 bacterial strains, JM-3 showed the strongest proteolytic and fibrinolytic activity. Bacterial strain JM-3 was gram-positive rod, motile and formed endospore. The 16S rRNA of bacterial strain JM-3 was amplified by PCR and then its sequence was determined by ABI 310 genetic analyzer. The 16S rRNA sequence of bacterial strain JM-3 was compared to BLAST DNA database and identified to Bacillus subtilis with 99% of homology. The optimum temperature, pH and NaCl concentration for growth of B. subtilis JM-3 were $40^{\circ}C$, 5.0 and 0%, respectively. The optimum temperature, pH and NaCl concentration for proteolytic and fibrinolytic enzyme production of B. subtilis JM-3 were same as optimum conditions for growth. At 20% of NaCl concentration which is common NaCl concentration of fish sauce, B. subtilis JM-3 showed about 60% of proteolytic and fibrinolytic activity of 0% NaCl concentration. From above results, we found that B. subtilis JM-3 will be able to used for starter of functional fish sauce.
Keywords
anchovy sauce; proteolytic activity; fibrinolytic activity; Bacillus subtilis JM-3;
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