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Microbiology and Biotechnology Letters

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Microbiol. Biotechnol. Lett. 2020; 48(4): 439-446

https://doi.org/10.48022/mbl.2003.03008

Received: March 17, 2020; Accepted: May 7, 2020

Isolation of 2 Bacillus Strains with Strong Fibrinolytic Activities from Kimchi

Zhuang Yao 1, Yu Meng 1, Huong Giang Le 1, Se Jin Lee 1, Hye Seong Jeon 1, Ji Yeon Yoo 1, Diana Nur Afifah 3 and Jeong Hwan Kim 1, 2*

1Division of Applied Life Science (BK21 Four), Graduate School, 2Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea 3Nutrition Science Department, Faculty of Medicine, Diponegoro University, Semarang 50275, Indonesia

Correspondence to :
Jeong Hwan  Kim,    jeonghkm@gsnu.ac.kr

Two Bacillus strains, K3 and K208, both demonstrating strong fibrinolytic activities were isolated from Kimchi, a traditional Korean preparation of fermented vegetables. Isolates were subjected to various molecular biology based identification methods including RAPD-PCR and identified as B. subtilis and B. velezensis, respectively. Tryptic soy broth (TSB) was found to best maintain both the growth and the fibrinolytic activity of these strains. Culture supernatants were analyzed by SDS-PAGE and fibrin zymography, and the results indicate that a 40 and 27 kDa band seem to be responsible for the fibrinolytic activities of these two isolates and the 27 kDa band was subsequently identified as the mature form of AprE, the major fibrinolytic enzyme. Thus the aprE genes were cloned and the translated amino acid sequences demonstrated 99.3% identity with each other, and 86.5% identity with BsfA, a fibrinolytic enzyme from B. subtilis ZA400 also isolated from Kimchi, and AprE2, a fibrinolytic enzyme from B. subtilis CH3-5 isolated from Cheonggukjang, a traditional Korean fermented soy. Given this B. subtilis K3 and B. velezensis K208 may be promising starter cultures in the production of fermented foods.

Keywords: Bacillus subtilis, Bacillus velezensis, fibrinolytic enzymes, aprE gene cloning

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