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Study of Functional Chungkukjang contain Fibrinolytic Enzyme

혈전용해효소함유 기능성 청국장제조에 관한 연구

  • Published : 2002.06.01

Abstract

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$^{\circ}C$ and 24hour. The pH in Chungkukjang was gradually alkalized during fermentation. The fibrinolytic enzyme in Chungkukjang stable at heft treatment; After heating at 6$0^{\circ}C$ and 8$0^{\circ}C$ for 30 min, the fibrinolytic activity remained 75% and 40%, respectively.

Keywords

Fibrinolytic enzyme;Chungkukjang;Bacillus subtilis

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