Fibrinolytic bacteria of Indonesian fermented soybean: preliminary study on enzyme activity and protein profile
| Autor: | Maggy Thenawidjaja Suhartono, Narwastu Puera, Puspo Edi Giriwono, Elisabeth Kezia, Fathma Syahbanu, Raymond Ruby Tjandrawinata |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Meju
biology Chemistry Microorganism fungi Bacillus cereus lcsh:TX341-641 fibrinolytic protease Bacillus subtilis fermented soybean biology.organism_classification moromi Enzyme assay lcsh:Technology (General) biology.protein lcsh:T1-995 Fermentation Food science Fermentation in food processing lcsh:Nutrition. Foods and food supply Bacteria Food Science Biotechnology |
| Zdroj: | Food Science and Technology v.40 suppl.2 2020 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology Food Science and Technology, Volume: 40 Supplement 2, Pages: 458-465, Published: 29 MAY 2020 Food Science and Technology, Issue: ahead, Published: 18 MAY 2020 |
| Popis: | A number of fibrinolytic enzyme producing microorganisms have been identified in various fermented food in Asia, such as from Red Oncom, Tempe, Terasi (Indonesia), Natto (Japan), Douchi, Soy paste (China), Meju, Kimchi, Jeot-gal, Tofuyo, Chungkook-jang, Soybean paste and Doen-jang (Korea). The high protein content in soybean is potential to promote the growth of proteolytic and fibrinolytic producing microbes. This study investigated several fibrinolytic bacteria, isolated from the moromi stage of the fermented soysauce production. The fibrinolytic activities of the isolates were confirmed in a fibrin plate assay, and all 3 potential isolates (K1, K2, and K3) were identified as Gram positive, rod shaped, and spore forming bacteria. Moreover, analysis of the sequences encoding 16S rRNA gene, revealed K1 as Bacillus cereus, K2 as Bacillus subtilis, and K3 as Bacillus cereus. SDS PAGE analysis demonstrated different protein profile of the cell free supernatant of isolates grown in LB media during fermentation, which ranged from 18.40-45 kDa. |
| Databáze: | OpenAIRE |
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