Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 1
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- Pages.219-223
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- 1999
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- 0367-6293(pISSN)
Isolation of Fibrinolytic Enzyme Producing Strains from Kimchi
김치에서 혈전용해효소 생산균주의 분리
- Noh, Kyoung-A (Protein Function Research Unit, Korea Research Institute of Bioscience and Biotechnology) ;
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Kim, Dong-Ho
(Protein Function Research Unit, Korea Research Institute of Bioscience and Biotechnology) ;
- Choi, Nack-Shick (Protein Function Research Unit, Korea Research Institute of Bioscience and Biotechnology) ;
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Kim, Seung-Ho
(Protein Function Research Unit, Korea Research Institute of Bioscience and Biotechnology)
- 노경아 (생명공학연구소 단백질기능 R.U.) ;
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김동호
(생명공학연구소 단백질기능 R.U.) ;
- 최낙식 (생명공학연구소 단백질기능 R.U.) ;
-
김승호
(생명공학연구소 단백질기능 R.U.)
- Published : 1999.02.28
Abstract
Various bacterial strains that secret extracellular fibrinolytic enzyme were screened from kimchi, a traditional vegetable fermented food in Korea. Three microbes of them were identified to be Bacillus amyloliquefaciens, Bacillus brevis and Micrococcus luteus strains according to Bergey's Manual of Systematic Bacteriology. It was found that B. amyloliquefaciens, B. brevis and M. luteus produced 2.58, 1.48 and 2.03 plasmin unit/mL of fibrinolytic enzyme, respectively. All extracellular proteases showing the fibrinolytic activity were confirmed by SDS-PAGE and fibrin zymography assay and we propose that some of the fibrinolytic enzymes from this work are novel enzymes.
우리나라의 전통 발효식품인 김치에서 혈전용해 효소를 생산하는 미생물을 분리하고 그 중 Bacillus amyloliquefaciens, Bacillus brevis, Micrococcus luteus의 세 종을 Bergey's manual of systematic bacteriology등에 의하여 동정하였다. 분리된 미생물을 효소 유도 배지에서 배양한 결과 B. amyloliquefaciens는 2.58 plasmin unit/mL, B. brevis는 1.48 plasmin unit/mL, 그리고 M. luteus는 2.03 plasmin unit/mL의 혈전용해효소 생산능을 보여 주였다. 각 균주에서 생산된 세포의 단백질을 SDS-PAGE와 fibrin zymography assay에 의해 분석한 결과 B. brevis와 M. luteus에서는 서로 다른 분자량을 가진