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

멸치액젓으로부터 분리한 Bacillus subtilis JM-3의 단백질 분해활성과 혈전 용해 활성에 관한 연구

  • 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)
  • 이상수 (강릉대학교 해양생명공학부) ;
  • 김상무 (강릉대학교 해양생명공학부) ;
  • 박욱연 (강원도립대학 식품생명과학과) ;
  • 김희연 (한국식품의약품안전청 식품첨가물과) ;
  • 신일식 (강릉대학교 해양생명공학부)
  • Published : 2002.04.01

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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