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Microbiology and Biotechnology Letters

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Bioactive Compounds / Food Microbiology  |  Food Biotechnology

Microbiol. Biotechnol. Lett. 2019; 47(4): 522-529

https://doi.org/10.4014/mbl.1906.06003

Received: June 10, 2019; Accepted: July 6, 2019

Isolation of Bacillus subtilis SJ4 from Saeu (Shrimp) Jeotgal, a Korean Fermented Seafood, and Its Fibrinolytic Activity

Zhuang Yao 1, Yu Meng 1, Huong Giang Le 1, Jeong A Kim 2 and Jeong Hwan Kim 1, 2*

1Division of Applied Life Science (BK21 plus), Graduate School, 2Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea

Abstract

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A Bacillus strain, SJ4, exhibiting strong fibrinolytic activity was isolated from saeu (shrimp, Acetes chinensis) jeotgal, a Korean traditional fermented food and was identified as B. subtilis. The B. subtilis SJ4 strain can grow at a NaCl concentration of up to 15% (w/v). The fibrinolytic activity of B. subtilis SJ4 (152.0 U/ml) cultured in Luria-Bertani (LB) broth for 48 h at 37℃ with aeration was higher than that of B. subtilis SJ4 cultured in TSB (124.5 U/ml) under same culture conditions. The major proteins in the LB culture supernatant of B. subtilis SJ4 were analyzed by SDS-PAGE, which revealed three major bands (23, 25, and 28 kDa). The band (23 kDa) with strong fibrinolytic activity, analyzed on fibrin zymogram, was observed at 60−96 h of cultivation. The aprESJ4 gene encoding the major fibrinolytic enzyme, AprESJ4, was cloned by PCR. The aprESJ4 gene sequence exhibited high similarities with the fibrinolytic gene sequences of other Bacillus species. The amino acid sequence of AprESJ4 exhibited 98.9 and 98.4% similarity with subtilisin NAT and AprE2 of B. subtilis, respectively. Hence, B. subtilis SJ4 can be a potential starter culture for jeotgal products.

Keywords: Bacillus subtilis, saeu jeotgal, fibrinolytic enzyme, starter, aprESJ4

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