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전통식품 ( 청국장 ) 으로 부터 fibrin 용해 세균의 분리 동정
허석,이시경,주현규 ( Seok Heo,Si Kyung Lee,Hyun Kyu Joo ) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.2
In this study, the bacteria which could hydrolyze the fibrin produced through the blood coagulation mechanism in the human body, were isolated from Chungkookjang. The KCK-7 strain was selected among the isolated bacteria as the best strain for fibrinolytic activity. It was spore forming and Gram positive. C_(15-0) anteisa fatty acid and C_(15-0) iso fatty acid were 40.85% and 19.47%, respectively as major component among its cellular fatty acid composition. It showed the similarity of 63.6%, compared with standard strain. It was thus identified to be Bacillus subtilis according to Bergey`s manual of systematic bacteriology and its fatty acid profiles af Gas chromatography. The optimum culture temperature and pH were 37℃ and 8 for the production of fibrinolytic enzyme by Bacillus subtilis KCK-7.
된장으로 부터 fibrin 용해 세균의 분리에 관한 연구
이시경,주현규,송기방,허석 한국농화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.1
The bacteria which could hydrolyze the fibrin produced through the blood coagulation mechanism in the human body, were isolated from soybean paste. The KDO-13 strain was selected among the isolated bacteria as the best strain for fibrinolytic activity. It was spore forming and Gram positive. C_(15:0) anteiso fatty acid, C_(15:0) iso fatty acid and C_(15:0) anteiso fatty acid were 47.7, 13.5 and 13.6%, respectively as major component among its cellular fatty acid composition. It showed the similarity of 57.7%, compared with standard strain. It was thus identified to be Bacillus atrophaeus according to Bergey's manual of systematic bacteriology and its fatty acid profiles of gas chromatography. The optimum culture temperature and pH were 37℃ and 6 for the production of fibrinolytic enzyme by Bacillus atrophaeus KDO-13.