Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Isolation of 2 Bacillus Strains with Strong Fibrinolytic Activities from Kimchi

  • Yao, Zhuang (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University) ;
  • Meng, Yu (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University) ;
  • Le, Huong Giang (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University) ;
  • Lee, Se Jin (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University) ;
  • Jeon, Hye Sung (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University) ;
  • Yoo, Ji Yeon (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University) ;
  • Afifah, Diana Nur (Nutrition Science Department, Faculty of Medicine, Diponegoro University) ;
  • Kim, Jeong Hwan (Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University)
  • Received : 2020.03.17
  • Accepted : 2020.05.07
  • Published : 2020.12.28
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Abstract

Two Bacillus strains, K3 and K208, both demonstrating strong fibrinolytic activities were isolated from Kimchi, a traditional Korean preparation of fermented vegetables. Isolates were subjected to various molecular biology based identification methods including RAPD-PCR and identified as B. subtilis and B. velezensis, respectively. Tryptic soy broth (TSB) was found to best maintain both the growth and the fibrinolytic activity of these strains. Culture supernatants were analyzed by SDS-PAGE and fibrin zymography, and the results indicate that a 40 and 27 kDa band seem to be responsible for the fibrinolytic activities of these two isolates and the 27 kDa band was subsequently identified as the mature form of AprE, the major fibrinolytic enzyme. Thus the aprE genes were cloned and the translated amino acid sequences demonstrated 99.3% identity with each other, and 86.5% identity with BsfA, a fibrinolytic enzyme from B. subtilis ZA400 also isolated from Kimchi, and AprE2, a fibrinolytic enzyme from B. subtilis CH3-5 isolated from Cheonggukjang, a traditional Korean fermented soy. Given this B. subtilis K3 and B. velezensis K208 may be promising starter cultures in the production of fermented foods.

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References

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