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KMID : 0364820090450040377
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Korean Journal of Microbiology
2009 Volume.45 No. 4 p.377 ~ p.384
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Characterization of a Fibrinolytic Enzyme Produced by Bacillus subtilis MJ-226 Isolated from Meju
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Lim Sung-Mee
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Abstract
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Among 27 Bacillus sp. isolated from Meju, a traditional Korean soybean fermented food, a strain MJ-226 was selected due to its strong fibrinolytic activity, and it was identified to be Bacillus subtilis MJ-226 according to morphological and biochemical characterization and sugar utilization. The fibrinolytic enzyme of B. subtilis MJ- 226 was maximally produced by cultivating in the Tryptic Soy Broth (TSB) for 24~26 h at 37oC, and the enzymes activity was promoted with adding glucose, fructose, peptone or yeast extract to TSB. The fibrinolytic enzyme was stable at the range of pH from 6.0 to 8.0, and between 35 and 40oC. Also, when the crude enzyme was exposed to various metal ions and chemical inhibitors for 12 h, the enzyme stability was maintained by MnSO4, CaCl2, KCl, and NaCl. However, the stability was destroyed by treatment with CuSO4, MgSO4, ZnSO4, FeSO4, and BaCl2, and the enzyme was unstable in the presence of chemical inhibitors such as iodoacetic acid, leupeptin, phenylmethanesulphonyl fluoride (PMSF), sodium dodecyl sulfate (SDS), thiourea, trans-1,2-diaminocyclohexane- N,N,N’,N’-tetraacetic acid (CDTA) and ethylenediaminetetraacetic acid (EDTA).
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KEYWORD
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B. subtilis, fibrinolytic enzyme, Meju
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