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Optimization of the Production of Fibrinolytic Enzyme from Bacillus firmus NA-1 in Fermented Soybeans

  • Seo, Ji-Hyun ;
  • Lee, Sam-Pin
  • Published : 2004.03.01

Abstract

Bacillus strains capable of producing fibrinolytic enzyme were isolated from traditional fermented Korean soybean paste and Japanese fermented soybean (Natto). Among the 16 strains, a selected Bacillus sp. was identified as bacillus firmus, with 80.7% homology, by API kit analysis. Seed starter or B. firmus NA-1 was prepared with 5% soymilk prepared from micronized soybean powder. To produce fibrinolytic enzyme by B. firmus NA-1 the liquid culture was performed with NB broth (pH 7.0) fortified with 1% galactose, 0.1% tryptone, and 0.5% $K_2$HPO$_4$, by shaking with 180 rpm at 37$^{\circ}C$. Fibrinolytic enzyme activity reached the highest value at 7.8 unit/mL (plasmin unit) after fermentation for 72 hr. The crude fibrinolytic enzyme showed higher relative activity in the range of pH 7.0∼9.0. The activity of crude fibrinolytic enzyme was well maintained even after concentration by the vacuum evaporation at 5$0^{\circ}C$ for 1 hr.

Keywords

fibrinolytic enzyme;Bacillus;liquid fermentation

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  1. Production of Fibrinolytic Enzyme from Soybean Grits Fermented byBacillus firmusNA-1 vol.7, pp.4, 2004, https://doi.org/10.1089/jmf.2004.7.442
  2. Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics vol.9, pp.2, 2004, https://doi.org/10.3746/jfn.2004.9.2.138