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KMID : 1007520140230051601
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Food Science and Biotechnology
2014 Volume.23 No. 5 p.1601 ~ p.1604
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Screening of Fibrinolytic Enzymes from Lactic Acid Bacterial Isolates Associated with Traditional Fermented Soybean Foods
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Sharmila Thokchom
Santa Ram Joshi
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Abstract
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Fibrinolytic enzyme producing microorganisms with high fibrin specificity were screened, including lactic acid bacteria from fermented soybean foods of North-East India. A total of 5 isolates, including Lactococcus lactis (FS1), Vagococcus lutrae (FS6), Vagococcus fluvialis (FS7), Weissella thailandensis (FS8), and Bacillus methylotrophicus (FS19) were found to hydrolyze fibrin directly on a plasminogen-free fibrin plate. Hydrolysis of fibrin was stronger with crude enzymes than with plasmin, indicating high fibrin specificity. The molecular weights of these enzymes, as determined by SDS-PAGE, ranged from 35 to 116 kDa.
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KEYWORD
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fermented soybean foods, lactic acid bacteria, fibrinolytic enzymes, SDS-fibrin zymography, SDS-PAGE
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