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KMID : 1007520180270030765
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Food Science and Biotechnology
2018 Volume.27 No. 3 p.765 ~ p.772
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Properties of a fibrinolytic enzyme secreted by Bacillus subtilis JS2 isolated from saeu (small shrimp) jeotgal
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Yao Zhuang
Kim Jeong-A
Kim Jeong-Hwan
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Abstract
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Bacillus species were screened to be used as starters for jeotgals, salted and fermented Korean sea foods. A strain, JS2, showing strong fibrinolytic activity was isolated from saeu (small shrimp) jeotgal, and identified as Bacillus subtilis. Bacillus subtilis JS2 grew well at 20% (w/v) NaCl concentration. SDS-PAGE of culture supernatant from JS2 showed 3 major bands of 27, 29, and 60 kDa in size. Fibrin zymography showed that the 27 kDa band was the major fibrinolytic protein. The gene, aprEJS2, was cloned and introduced into B. subtilis WB600 using pHY300PLK. A B. subtilis transformant harboring pHYJS2 showed higher fibrinolytic activity than B. subtilis JS2. aprEJS2 was overexpressed in Escherichia coli BL21 (DE3). The optimum pH and temperature for AprEJS2 were pH 8.0 and 40 °C, respectively. Km and Vmax values were determined. AprEJS2 has strong α-fibrinogenase activity and moderate β-fibrinogenase activity.
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KEYWORD
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Bacillus subtilis, Fibrinolytic activity, Saeu jeotgal, Fibrinolytic enzymes, Starter
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