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KMID : 0380020190340030207
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Korean Journal of Biotechnology and Bioengineering
2019 Volume.34 No. 3 p.207 ~ p.215
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Fibrinolytic Activities of NaCl- and Capsaicin-resistant Bacterium, Bacillus amyloliquefaciens G-13 Isolated from Mustard leaf Kimchi
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Lee Hyun-Ho
Seok Ji-Won
Oh Kye-Heon
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Abstract
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The purpose of this work was to investigate the fibrinolytic activities of NaCl- and capsaicin-resistant bacterium, Bacillus amyloliquefaciens G-13 isolated from fully fermented mustard leaf kimchi. Initially, the physiological and biochemical characteristics of strain G-13 were examined. 16S rRNA sequencing analysis was performed to identify the strain, and the strain was designated as B. amyloliquefaciens G-13. B. amyloliquefaciens G-13 grew well in the different concentrations of NaCl (1-10%) and capsaicin (0-300 μg/mL) at 37℃. B. amyloliquefaciens G-13 showed the strongest fibrinolytic activity (3.42 unit/mL) in the absence of NaCl and capsaicin. When B. amyloliquefaciens G-13 was cultivated in harsh conditions, such as in LB media containing 10% NaCl and 300 μg/mL capsaicin, the culture showed 0.74 unit/mL of fibrinolytic activity for 84 h. To our knowledge, this is the first report of the fibrinolytic activities of NaCl- and capsaicin-resistant bacterium isolated from kimchi, including mustard leaf kimchi. Considering its high fibrinolytic activity and significant NaCl- and capsaicin-resistance, B. amyloliquefaciens G-13 can be used as a starter culture for various food fermentations.
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KEYWORD
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AITC, allyl isothiocyanate, Bacillus amyloliquefaciens G-13, mustard leaf kimchi
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