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KMID : 1234420110390040330
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Korean Journal of Microbiololgy and Biotechnology
2011 Volume.39 No. 4 p.330 ~ p.336
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Isolation and Optimized Culture Conditions of Fibrinolytic Enzyme Producing Strain Isolated from Korean Traditional Soybean Sauce
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Baek Seong-Yeol
Yeo Soo-Hwan
Yun Hye-Ju
Park Heui-Dong
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Abstract
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Bacterial strains exhibiting fibrinolytic activity were screened from traditional Korean soybean sauce. The Fibrinolytic activities of the various isolated microorganism were further examined and the superior strain YJ11-21 was selected for further analyses. Gene sequence analysis of 16S rDNA of the YJ11-21 strain revealed Bacillus licheniformis. Optimal culture conditions were investigated in order to maximize the production of the fibrinolytic enzyme by YJ11-21. Amongst the carbon sources tested, glucose was the most effective for enzyme production and amongst the nitrogen sources tested, yeast extract was seen to be the most effective. A one percent addition of NaCl to the medium resulted in the highest fibrinolytic activity. Interestingly, a 10% addition of NaCl resulted in a high activity together with a high cell growth rate. Therefore, YJ11-21 is speculated of being a halotolerant. The optimum pH and temperature for enzyme production were a pH of 9.0 and , respectively.
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KEYWORD
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Bacillus sp., 16S rDNA, soybean sauce, fibrinolytic enzyme
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