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KMID : 0613820020120030357
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Journal of Life Science
2002 Volume.12 No. 3 p.357 ~ p.362
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Study of Functional Chungkukjang contain Fibrinolytic Enzyme
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Kim Ig-Jo
Kim Hyoung-Kab
Chung Jong-Hwa
Jeong Yong-Kee
Rhu Chung-Ho
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Abstract
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A bacterial strain showing the fibrinolytic activity was screened from korean traditional soybean products. For the identification, the strain was investigated morphology and biochemical characteristics and it was classified to Bacillus subtilis. The strain had high fibrinolytic activity in Chungkukjang. The optimum fermentation condition of temperature and time were 37℃ and 24hour. The pH in Chungkukjang was gradually alkalized during fermentation. The fibrinolytic enzyme in Chungkukjang was stable at heat treatment; After heating at 60℃ and 80℃ for 30 min, the fibrinolytic activity remained 75% and 40%, respectively.
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KEYWORD
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Fibrinolytic enzyme, Chungkukjang, Bacillus subtilis
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