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KMID : 1134820100390010047
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 1 p.47 ~ p.53
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Isolation and Characteristics of Microorganisms Producing Extracellular Enzymes from Jeju Traditional Fermented Soybean Paste (Doenjang)
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Oh You-Sung
Park Ji-Eun
Oh Hyun-Jeong
Kim Jung-Hyon
Oh Myung-Cheol
Oh Chang-Kyung
Oh Young-Joo
Lim Sang-Bin
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Abstract
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Bacteria strains with high activities of extracellular enzymes (protease, fibrinolytic enzyme, amylase, cellulase, and lipase) were isolated from Jeju traditional fermented soybean paste (Doenjang), and characterized by 16S rRNA gene sequence analysis and physiological properties. Protease activities were higher in JR14, JR19, JR25, JR32, JR38, JR47, and JR64 than Bacillus subtilis KCCM 12027 (standard strain). Amylase activities were shown in JR6, JR25, JR38, JR56 and JR81, while not in KCCM12027. Cellulase activities were higher in JR6, JR14, JR48, and JR65 than those of other isolated strains and KCCM 12027 whereas lipase activities were the higher in JR-14 and JR-48. Thrombolytic activity in JR19 with high hemolysis activity were 192% compared with that of plasmin as a positive control. Zymogram analysis indicated that the thrombolytic active strains had 4~5 bands in the molecular weight range of 25~75 kDa. Gene sequence analysis of rRNA revealed that the isolated stains had 99% homology with Bacillus species, and the thrombolytic active stain JR19 was B. stratosphericus 41KF2aT.
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KEYWORD
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Jeju traditional Doenjang, extracellular enzyme, Bacillus species
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